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Prep Time
Cook Time
Total Time
Servings
Ingredients
Orange Juice Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 1 tablespoon finely grated orange zest (from about 1 large orange)
- ½ cup neutral oil (such as vegetable, canola, or grapeseed)
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup Florida Orange Juice, at room temperature + 3 tablespoons for soak
Macerated Strawberries:
- 1 pound fresh strawberries, hulled and halved (quartered if large)
- ⅓ cup granulated sugar
- 3 tablespoons Florida Orange Juice
- 1 teaspoon finely grated orange zest
- ¼ teaspoon salt
Mascarpone Whip:
- 8 ounces (1 cup) mascarpone cheese, cold
- 1 cup heavy cream, cold
- ⅔ cup powdered sugar
- 2 tablespoons Florida Orange Juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with a parchment round and grease the sides.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, rub the granulated sugar and orange zest together with your fingertips for about 30 seconds, until fragrant, and the sugar looks damp. Whisk in the neutral oil, eggs, vanilla extract, and orange juice until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined, with no dry streaks remaining; a few small lumps are fine. Do not overmix. Pour the batter into the prepared pan and place it in the oven promptly.
- Bake for 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (an internal temperature of 200°F to 205°F). This is a slow-baking batter, so trust the toothpick and temperature over the clock. Tent loosely with foil if the top browns before the center is done. Cool in the pan for 10 minutes, then turn the cake out onto a wire rack.
- While the cake is still warm, brush the top with the 3 tablespoons of orange juice in 2-3 thin passes, letting each absorb before adding more. Cool completely.
- Meanwhile, while the cake is cooling, in a bowl, toss the strawberries with the granulated sugar, orange juice, orange zest, and salt. Let stand at room temperature for 20 to 30 minutes, until glossy and juicy.
- In a large bowl, beat the mascarpone, heavy cream, powdered sugar, vanilla extract, and salt to stiff peaks. Gently fold in the 2 tablespoons of orange juice by hand, just until combined; do not overwhip, or the mascarpone may curdle.
- Swoop the mascarpone whip over the cooled cake. Top with the macerated strawberries, spooning a little of their juices over to glaze. Slice and serve.
Nutrition Facts
8 servings
Serving sizen/a
Amount per serving
Calories800
% Daily Value*
Total Fat 53g48%
Saturated Fat 20g101%
Trans Fat 0g
Cholesterol 123mg41%
Sodium 558mg24%
Total Carbohydrate 74g25%
Dietary Fiber 2g8%
Total Sugars 50g
Protein 8g17%
Vitamin D 1mcg5%
Calcium 105mg11%
Iron 2mg11%
Potassium 250mg7%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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