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1
To make the cake: Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan or coat it with nonstick cooking spray.
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2
Add breadcrumbs, tilting the pan to evenly coat the inside.
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3
Tap out excess.
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4
In a small saucepan, melt butter over medium-low heat.
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Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
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6
Pour the butter into a small bowl.
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7
Whisk in oil, then buttermilk; set aside.
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8
Sift flour, baking powder and salt into a small bowl; set aside.
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9
In a mixing bowl, combine eggs and sugar.
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10
Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes.
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11
Beat in vanilla.
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12
Sift half of the reserved dry ingredients over the egg mixture; fold in with a rubber spatula until blended.
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13
Fold in half of the reserved buttermilk mixture.
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14
Repeat with remaining dry ingredients and buttermilk mixture.
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15
Pour the batter into the prepared cake pan.
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16
Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
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17
Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.
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18
To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt, mascarpone, confectioners' sugar and orange zest until smooth.
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19
In a small saucepan over low heat, dissolve sugar in 1/2 cup water.
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Simmer gently for 5 minutes.
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21
Remove from the heat and stir in orange juice and liqueur.
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22
With a long serrated knife, cut the cake horizontally into 2 layers using a gentle sawing motion.
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23
With a pastry brush, brush all of the syrup on the cut sides of the cake.
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24
Place the bottom layer on a cake plate, cut-side up.
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25
Spread half of the orange-mascarpone filling over the bottom layer.
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26
Arrange about one-third of the sliced strawberries in an even layer on top.
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27
Spread with the remaining filling.
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28
Place the second cake layer on top, cut-side down.
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29
Brush the top of the cake lightly with about 2 tablespoons of the melted jelly.
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30
Arrange the remaining sliced strawberries in straight rows on top.
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31
Overlap the slices and reverse the direction of the slices in each row.
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32
Cover the cake with plastic wrap and place in the refrigerator to chill for at least 1 hour.
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33
Just before serving, remelt the remaining currant jelly and brush it over the strawberries on top of the cake.
