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 Orange Curd: Note: Make the orange curd several hours ahead. If you have time, it's best to make it the day before the cake so it can refrigerate overnight. If you can't make the day before, no worries. Just be sure to refrigerate for 3 hours before layering the cake.
Cake:
Frosting:
Assemble the Cake: When all the components are cool, put one cake layer on a cake stand Spread the orange curd over the cake to make a 1/4-inch layer. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 15 min.
Frost the Cake Loosen the frosting by beating with a spatula. Spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs). Refrigerate the cake to let the frosting firm up, about 5-10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around a bit because of the orange curd. If it slides, just push it back. Garnish the Cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist. This is such a light, delicious and refreshing cake! Perfect for Easter! Perfect for spring birthdays. Especially when citrus is in season and you need a pick-me-up from the ho-hum of late winter! Enjoy. |