INGREDIENTS

For the Orange Curd: 

1/4 cup fresh lemon juice

2 teaspoons unflavored gelatin

1 1/2 cups sugar

1 cup fresh orange juice

9 large egg yolks

3 Tablespoons orange zest

2 teaspoons lemon zest

3/4 cup butter, cut into 1/2-inch cubes

For the Cake:

2 3/4 cup cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup butter

1/3 cup vegetable shortening

2 teaspoon grated orange zest

1 1/2 cups sugar

3 large eggs

1 cup fresh orange juice, pulp-free

For the Frosting: 

12 Tablespoons salted butter, room temperature

1 pound confectioners sugar 

2 teaspoons orange zest

4 Tablespoons fresh orange juice

For the Garnish:

1-2 small oranges, sliced thinly (cut the slices halfway through on one side and lay on paper towel to drain)

8 sprigs fresh mint

DIRECTIONS

1. Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for about 15 minutes.
2. Next, whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Place over medium heat and add the butter and whisk until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Stir/whisk the mixture until the gelatin dissolves. Transfer to a bowl. Cover the curd with plastic wrap so that the plastic is directly on the surface of the curd so that no air touches (prevents a skin from forming) and refrigerate overnight.

1. Heat the oven to 350°F. Grease two 9 inch cake pans and line the bottom of each with round parchment paper. Lightly flour the sides and bottom of each pan.
2. In a separate bowl, sift together the flour, baking powder, and salt. 
3. In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
4. Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. 
5. Bake 25-28 min, until a toothpick inserted in the middle comes out clean. Cool the cakes in the pans for about 10 minutes. Loosen the layers by running a knife between the cake and the edge of the pan and place them on a cooling rack. 

1. Cream the butter in the mixer. 
2. Add the confectioners’ sugar and salt and combine thoroughly. 
3. Add the orange zest and mix to combine. Then add orange juice and mix until well blended, scraping down the sides as needed. Refrigerate if not using right away.