Turkuaz Kitchen Ombre Citrus Cake

Turkuaz Kitchen Ombre Citrus Cake is made with fresh oranges, powdered sugar, peanut butter, yogurt, and orange zest. This easy Ombre Citrus Cake recipe makes a tasty dessert in about 1 hour and 30 minutes and serves up to 8 people.

Turkuaz Kitchen Ombre Citrus Cake Ingredients

For The Base:

• 4 small oranges (varieties: orange, belly orange, blood orange)
• 1/3 cup powdered sugar
• 1/2 cup water
• 2 tablespoons orange juice

For The Cake Batter:

• 3 eggs
• 1 cup (200 g) powdered sugar
• 3/4 cup (165 ml) peanut butter (or any nut butter)
• 1/4 cup (60 g) yogurt
• 1 teaspoon vanilla or orange extract
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1 1/4 cups (165 g) flour
• 1 teaspoon (6 g) baking powder

For The Syrup:

• Leftover orange syrup
• 1/3 cup sugar
• 1/3 cup blood orange juice

For The Vanilla Bean Mascarpone Cream:

• 1 cup mascarpone cheese, room temperature
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

How To Make Turkuaz Kitchen Ombre Citrus Cake

1. Prepare Oranges:

• Slice 4 different varieties of oranges (orange, belly orange, blood orange) very thinly horizontally.
• In a medium saucepan, heat 1/3 cup powdered sugar, 1/2 cup water, and 2 tablespoons of orange juice over high heat until boiling.
• Add orange slices (excluding blood oranges), reduce heat to medium-low, and simmer for 10-12 minutes. Turn off the heat.

2. Make the Cake Batter:

• In a large mixing bowl, whisk together 3 eggs and 1 cup powdered sugar until combined.
• Add 3/4 cup peanut butter, 1/4 cup yogurt, 1 teaspoon vanilla or orange extract, 2 tablespoons orange juice, and 1 tablespoon orange zest. Whisk until smooth.
• Sift 1 1/4 cups flour and 1 teaspoon baking powder into the wet mixture. Mix until well combined.

3. Prepare the Cake Pan:

• Line the sides and bottom of an 8-inch (20 cm) cake pan with parchment paper.
• Preheat the oven to 350°F (175°C).

4. Assemble and Bake:

• Remove the orange slices from the syrup and line the cake pan, arranging by color.
• Add the blood oranges to the syrup, brush lightly, and arrange them in the cake pan.
• Pour the cake batter over the arranged orange slices.
• Bake for 30-40 minutes until lightly browned and a toothpick inserted in the center comes out clean.
• Let cool for 20-30 minutes, then flip the cake onto a serving plate and remove the parchment paper.

5. Prepare the Syrup:

• In the same saucepan with the leftover syrup, add 1/3 cup sugar and 1/3 cup blood orange juice. Simmer for 5-7 minutes. Let cool for 10-15 minutes until just warm.
• Pour half of the syrup over the cake, reserving the other half for serving.

6. Make the Vanilla Bean Mascarpone Cream:

• In a large bowl, stir 1 cup room temperature mascarpone cheese until smooth.
• In a separate bowl or stand mixer, whisk 1 cup heavy cream for a minute, then slowly add 1/4 cup powdered sugar. Continue to whisk until soft peaks form.
• Fold the whipped cream and 1 teaspoon vanilla extract into the mascarpone cheese until well combined. Refrigerate until ready to use.

7. Serve:

• Slice the cake and serve with a scoop of mascarpone cream and a drizzle of the reserved orange syrup.

Recipe Tips

• Slice Oranges Thinly: Ensure the orange slices are very thin for even cooking and a beautiful presentation.
• Don’t Overmix Batter: Mix the cake batter just until combined to keep the cake light and fluffy.
• Check Cake Doneness: Use a toothpick to test the cake; it should come out clean when the cake is done.
• Cool Before Flipping: Let the cake cool for 20-30 minutes before flipping to prevent it from falling apart.

What To Serve With Ombre Citrus Cake

Ombre Citrus Cake goes well with vanilla ice cream, fresh berries, whipped cream, or a fruit salad. You can also serve it with lemon curd, mint tea, coffee, or sparkling dessert wine for a tasty treat.

How To Store Ombre Citrus Cake

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Ombre Citrus Cake Nutrition Facts

• Calories: 325
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 100mg
• Total Carbohydrates: 45g
• Fiber: 2g
• Sugars: 30g
• Protein: 6g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Tiramisu Recipe
• Turkuaz Kitchen Pesto Knots Recipe
• Turkuaz Kitchen Turkish Pide Recipe