Blackberry And Orange Mascarpone Cake - cooking recipe

Ingredients

3/4 cup butter, softened
1 tbsp orange zest
1 cup granulated sugar
3 None eggs
1 cup self-rising flour, plus 2 tbsp, sifted
1/2 cup ground almonds
1/2 cup orange juice
None None Mascarpone Cream
9 oz mascarpone cheese
1/3 cup powdered sugar
1 tsp orange zest
2/3 cup heavy cream
None None Blackberry and Orange Mascarpone Cake
1/2 cup blackberry jam, warmed
1 tbsp orange liqueur
13.5 oz blackberries, 12 reserved
1 tbsp powdered sugar, to dust

Preparation

Preheat oven to 325\u00b0F. Grease a deep 8 inch cake pan and line base and sides with baking paper.
In a stand mixer, beat butter, orange zest and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well between additions. Stir in flour, ground almonds and orange juice, in 2 batches. Transfer to prepared pan and bake for 50 mins. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the mascarpone cream, beat mascarpone, powdered sugar and orange zest in a medium bowl. Whip cream to soft peaks then fold into mascarpone mixture.
Split cake into 3 layers. Place 1 layer on a serving plate. Combine blackberry jam and liqueur. Spread 1/2 over cake layer then top with 1/2 the mascarpone cream and 1/2 the blackberries. Repeat layering, finishing with a layer of cake. Cover and refrigerate for 1 hour.
Serve cake dusted with powdered sugar and garnished with reserved blackberries.