This Ombré Citrus Cake stands out as one of the most popular and loved cakes of the year. It features a stunning visual effect with layers of differently colored oranges. The key to achieving the perfect ombre look is careful layering and slicing of the oranges. This cake is not just a feast for the eyes but also for the palate, combining the citrusy tang of oranges with the creamy texture of vanilla bean mascarpone cream.
Why You’ll Love This: This cake is a perfect blend of aesthetics and flavor. The ombre effect of the oranges makes it a visually appealing centerpiece for any celebration. The combination of citrus freshness with the rich, creamy mascarpone cream is simply irresistible. It’s a great way to mark the end of the year with something special and delightful.
- For the Citrus Base:
- Slice 4 different types of oranges (including blood oranges) into thin cross-sections.
- Create a syrup by boiling granulated sugar, water, and orange juice. Simmer all orange slices except the blood oranges in the syrup for about 10-12 minutes.
- For the Cake Batter:
- Whisk eggs and sugar together. Add peanut oil, yogurt, heavy cream, extract, orange juice, and zest.
- Sift in flour and baking powder and mix well.
- In a parchment-lined 8-inch cake pan, arrange the candied orange slices in an ombre pattern. Add batter over the slices.
- For the Syrup:
- Use the remaining orange syrup, add extra sugar and orange juice. Simmer and cool to make a pourable syrup.
- For the Vanilla Bean Mascarpone Cream:
- Blend room temperature mascarpone cheese until smooth.
- Whip heavy cream with powdered sugar to soft peaks. Fold in the vanilla and combine with mascarpone.
- Baking and Serving:
- Bake the cake at 350 F for 30-40 minutes. Cool, then invert onto a serving plate.
- Serve the cake with a dollop of mascarpone cream and drizzled with the orange syrup.
Enjoy this delightful Ombré Citrus Cake, a perfect end-of-year treat!
