Blackberry And Orange Mascarpone Cake Recipe

Name: Blackberry And Orange Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1 tbsp orange zest; 1 cup granulated sugar; 3 None eggs; 1 cup self-rising flour, plus 2 tbsp, sifted; 1/2 cup ground almonds; 1/2 cup orange juice; None None Mascarpone Cream; 9 oz mascarpone cheese; 1/3 cup powdered sugar; 1 tsp orange zest; 2/3 cup heavy cream; None None Blackberry and Orange Mascarpone Cake; 1/2 cup blackberry jam, warmed; 1 tbsp orange liqueur; 13.5 oz blackberries, 12 reserved; 1 tbsp powdered sugar, to dust

Servings: persons

3/4 cup butter, softened
1 tbsp orange zest
1 cup granulated sugar
3 None eggs
1 cup self-rising flour, plus 2 tbsp, sifted
1/2 cup ground almonds
1/2 cup orange juice
None None Mascarpone Cream
9 oz mascarpone cheese
1/3 cup powdered sugar
1 tsp orange zest
2/3 cup heavy cream
None None Blackberry and Orange Mascarpone Cake
1/2 cup blackberry jam, warmed
1 tbsp orange liqueur
13.5 oz blackberries, 12 reserved
1 tbsp powdered sugar, to dust

1
Preheat oven to 325u00b0F. Grease a deep 8 inch cake pan and line base and sides with baking paper.
2
In a stand mixer, beat butter, orange zest and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well between additions. Stir in flour, ground almonds and orange juice, in 2 batches. Transfer to prepared pan and bake for 50 mins. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the mascarpone cream, beat mascarpone, powdered sugar and orange zest in a medium bowl. Whip cream to soft peaks then fold into mascarpone mixture.
4
Split cake into 3 layers. Place 1 layer on a serving plate. Combine blackberry jam and liqueur. Spread 1/2 over cake layer then top with 1/2 the mascarpone cream and 1/2 the blackberries. Repeat layering, finishing with a layer of cake. Cover and refrigerate for 1 hour.
5
Serve cake dusted with powdered sugar and garnished with reserved blackberries.

1283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 tbsp orange zest, 1 cup granulated sugar, 3 None eggs, and more.

Yes, Blackberry And Orange Mascarpone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry And Orange Mascarpone Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions