Whole Wheat Orange Cake with Lemon Curd
Whole wheat flour meets orange, raspberries and a buttery lemon curd in this bright, nutty cake.
Ingredients
- 80g (⅔ cup) whole wheat flour
- 120g (1 cup) cake flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp kosher salt
- 150g (¾ cup) brown sugar
- 1 large orange, zested
- 50g (3½ tbsp) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 115g (½ cup) Greek yogurt
- 50g (3½ tbsp) orange juice, freshly squeezed
Raspberry Layer:
- 100g (⅔ cup) fresh raspberries
- 1 tbsp brown sugar
Glaze:
- 30g (2 tbsp) orange juice, freshly squeezed
- 30g (2 tbsp) granulated sugar
Whipped Mascarpone Cream:
- 150g (⅔ cup) heavy cream, cold
- 100g (½ cup) mascarpone cheese, cold
- 1 tbsp powdered sugar
- 1 tsp vanilla
- Pinch of salt
- ½ cup lemon curd
- Fresh raspberries, optional, for garnish
- Edible flowers, optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan with butter and line with parchment paper. Set aside.
- Make the raspberry layer: In a small bowl, mash the raspberries with the sugar until it becomes a paste. Set aside.
- In a large bowl, add the whole wheat flour. Into the same bowl, sift together the cake flour, baking powder, baking soda, cinnamon, and salt. Mix to combine and set aside.
- Add the sugar and orange zest to a large bowl or the bowl of a stand mixer. Using your fingertips, rub the zest into the sugar to release the orange oils and flavor. Add the butter and beat on medium-high until fluffy, creamy, and lighter in color, about 3 minutes.
- Add the eggs one at a time, mixing well between additions. Using a spatula, scrape the sides of the bowl as needed.
- Fold in a third of the dry ingredients and mix to combine. Add half of the yogurt and orange juice, then mix just until incorporated. Repeat until all ingredients are combined, dividing the flour mixture into three parts and the liquid into two parts, starting and ending with the flour mixture. Do not overmix.
- Pour half the batter into the prepared pan, smoothing the surface with the back of an offset spatula or spoon. Spread the mashed raspberries into an even layer. Pour the remaining batter on top and smooth the surface with a spatula.
- Transfer to the oven and bake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan or a toothpick inserted into the center comes out clean.
- Meanwhile, make the glaze: In a small saucepan, combine the orange juice and sugar, and cook over medium heat until the sugar has dissolved and the liquid has thickened to a syrup consistency. Set aside.
- Remove the cake from the oven and brush it with the glaze using a brush or a spoon. Allow to cool completely.
- Make the whipped cream: Add the heavy cream to a medium bowl and beat on medium speed until soft peaks form. Add the mascarpone, sugar, vanilla, and a pinch of salt, and beat until medium-firm peaks form. You want it to hold its shape, but do not overbeat. Place in the fridge until ready to frost the cake.
- Assemble the cake: Top the cake with the whipped mascarpone cream, smoothing it out with an offset spatula and creating a well in the center to hold the lemon curd.
- Add the lemon curd to the well, smoothing it with a spatula. Decorate with edible flowers and fresh raspberries. Serve.