Orange Blossom Cake

Looking back through our archives, we came across this zesty spring treat from renowned pastry artisan and food stylist, Elizabeth Colling. The imagery alone is enough to tickle your taste buds, captured beautifully by the one and only, Elizabeth Messina.

It seemed fitting to share this recipe with you in honor of Elizabeth Colling opening up her very own artisan boutique this past week, Merci To Go, that’s filled to the brim with homemade organic sandwiches, salads and desserts. Yes- luxe, gourmet treats that you can’t resist! If you live in the Santa Barbara area or plan to visit, you must make a stop at the divine little shop located in the Montecito Country Mart. In the meantime, you can revel in the sweetness of this vibrant Orange Blossom Cake that’s crafted with love by Ms. Colling. Congratulations, Elizabeth!

Orange Blossom Cake with Honey Mascarpone Cream
Makes 6 cakes

Cake
– 3/4 cup all purpose flour
– 3/4 cup cake flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 4 ounces (1 stick) butter
– 1 cup sugar
– 2 teaspoons orange zest
– 2 large eggs
– 1/2 cup cream
– 1/4 cup orange juice
– 1/2 teaspoon vanilla extract
– Orange blossom syrup (recipe below)
– Honey Mascarpone Cream (recipe below)

Preheat the oven to 350 degrees. Spray the mini bunt pans. Sift together the flour, baking powder, baking soda, and salt and set aside.

Cream the butter, sugar and orange zest in a kitchen aid on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time. Lower speed and add dry ingredients in three additions alternating with the cream, orange juice and vanilla extract, beginning and ending with the flour mixture. Evenly divide butter between the 6 molds.

Bake until the cakes begin to turn a deep golden brown and the center is dry when pierced with a cake tester, about 20 minutes.

As soon as the cake is removed from the oven, prick the bottoms with about 8-10 holes and brush with about 1/2 of the orange blossom syrup. Let cool in the pan. Unmold and brush top of cakes with remaining syrup.

Honey Mascarpone Cream
– 1 cup heavy cream
– 1/4 cup mascarpone cheese
– 2 tablespoons orange blossom honey, plus more for drizzling.

Whisk together cream and mascarpone in a cold bowl until soft peaks form. Add honey and continue to whisk until medium peaks form. Use right away. Dollop on cake and drizzle with honey.

Orange Blossom Syrup
– 1/2 cup orange juice
– 2 tablespoons sugar
– 1/2 teaspoon orange blossom water

Heat orange juice and sugar in a small pot over medium heat. Bring to a boil and make sure all sugar is dissolved. Turn down heat and let simmer for about 5 minutes until the juice has reduced by about half. Add orange blossom water and remove from heat. Set aside until ready to use.