Orange and Galliano Cake adapted from Pick Yin (via Smitten Kitchen)
2 c + 1 Tbsp (284 g) cake flour
1/4 c (23 g) powdered milk
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp orange oil (optional)
3/4 c (177 ml) freshly squeezed orange juice
1/4 c (60 ml) Galliano
1/2 c (113 g) butter, room temp
1 c (200 g) sugar
zest of 1 orange
1 tsp vanilla extract
Preheat oven to 350F and oil and line two 6-inch round cake pans. Set aside.
In a small bowl, whisk together the flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a measuring cup, combine the orange juice and galliano. Set aside.
In a large mixing bowl, cream the butter, sugar, and orange zest for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl, then beat in the vanilla and orange oil, if using. Scrape down the bowl again and add the egg. Beat about 30 seconds to combine, scrape the bowl, and add the yolks. Beat to combine. Add 1/3 of the flour mixture, mix just to combine and add half of the orange juice mixture. Continue adding the dry and wet ingredients in this fashion, ending with dry.
Divide batter evenly between the pans and tap on the counter a few times to eliminate large air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto a sheet of plastic wrap, wrap well and refrigerate until well-chilled.
1/2 c (4 oz) mascarpone cheese
1/6 c (39 ml) well-chilled heavy cream
1/8 c (25 g) sugar
Combine all ingredients in a mixing bowl and beat to stiff peaks. Refrigerate until ready to use.
This might make more than you need - I can't remember how much I used!
Freshly squeezed orange juice, from 1 orange
Begin whisking powdered sugar into the orange juice. Add enough to form a glaze suitable for pouring. Cover with a wet towel until ready to use.
Orange and Galliano Cake
Divide both layers of cooled cake into two layers horizontally. Place 1/4 of the mascarpone cream on the bottom layer, top with another, and repeat. Use the last 1/4 of mascarpone cream on the top of the cake. Spread the sides with orange glaze and attach sliced almonds, if desired.