Dana's orange and raspberry cake

Ingredients

Sponge

• 6 large eggs, room temperature
• 500g caster sugar
• Zest of 4 oranges
• 180g unsalted butter, melted
• 180ml neutral oil
• 320ml buttermilk
• 120ml fresh orange juice
• 2 tsp vanilla bean paste
• 1½ tsp orange extract
• 540g plain flour
• 1 tbsp + 1½ tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp fine salt

Cranberry raspberry curd

• 500ml Ocean Spray Cranberry & Raspberry juice
• Zest of 1 orange
• 130g caster sugar
• 50g cornflour
• Pinch of fine salt
• 80g unsalted butter
• 1 tsp vanilla

Orange mascarpone frosting

• 250g full-fat cream cheese
• 500g mascarpone
• 180g icing sugar
• Zest of 2 oranges
• 2 tsp vanilla bean paste
• 1 tsp orange extract
• 450ml cold double cream

Method

1. Preheat oven to 160°C fan and line three 10-inch cake tins.
2. Rub orange zest into the sugar.
3. Whip eggs and sugar until pale and thick.
4. Whisk together butter, oil, buttermilk, orange juice, vanilla, and orange extract.
5. In a separate bowl whisk flour, baking powder, bicarbonate of soda, and salt.
6. Fold wet and dry ingredients into the whipped eggs until smooth.
7. Divide between tins and bake for 35–42 minutes until golden and springy.
8. Cool completely.

Cranberry raspberry curd

1. Whisk cornflour, sugar, and a splash of juice until smooth.
2. Heat remaining juice with orange zest and salt.
3. Whisk in the cornflour mixture and cook until thickened.
4. Remove from heat, stir in butter and vanilla, then chill completely.

To assemble

1. Beat cream cheese, mascarpone, icing sugar, orange zest, vanilla, and orange extract until smooth.
2. Add double cream and whip until thick and spreadable.
3. Layer the cakes with frosting and cranberry raspberry curd.
4. Crumb coat, chill, then finish frosting and decorate with dehydrated orange slices and fresh zest.