Orange Cake with Mascarpone, Raspberries and Pistachios – Recipe

Since I'm on Christmas dinner duty tomorrow and no-one in my family is a huge fan of Christmas cake, I decided to prepare something a little different and make a orange cake. This one uses a whole orange for the orangiest orange flavour ever.

I made my own candied orange peel by boiling orange zest in a simply syrup (one part water, two parts caster sugar) for five minutes, draining and drying overnight, slicing and tossing in more caster sugar – but feel free to buy, I was just feeling fancy.

Ready? Let's go.

Ingredients for Cake:

1 large orange
175g unsalted butter, softened
225g caster sugar
2 eggs
275g plain flour
1/2 tsp cinnamon
Pinch of salt

Ingredients for Topping:

100g mascarpone
100ml double cream
2 tbsp icing sugar
Handful pistachios, roughly chopped
200g raspberries
A few strips of candied orange peel


1. Preheat the oven to 180°C and grease and line the bottom and sides of a 7" baking tin with baking parchment.

2. Rinse and scrub the orange to take off any wax. Slice the top and bottom off, quarter it and remove the pith in the middle, along with any seeds.

3. Blitz in a blender until smooth, followed by the rest of the cake ingredients.

4. Pour into the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.

5. Whisk the mascarpone, double cream and icing sugar together until fluffy and spread on top of the cake. Decorate with the pistachios, raspberries and candied orange peel, and serve with extra raspberries.

Enjoy, have fun, and merry Christmas.


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