Turkuaz Kitchen Ombre Citrus Cake (Print Version)

# Ingredients:

→ Base

01 - 4 small oranges (variety of regular, belly, blood orange)
02 - 1/3 cup powdered sugar
03 - 1/2 cup water
04 - 2 tablespoons orange juice

→ Cake Batter

05 - 3 eggs
06 - 1 cup (200g) powdered sugar
07 - 3/4 cup (165ml) peanut butter
08 - 1/4 cup (60g) yogurt
09 - 1 teaspoon vanilla or orange extract
10 - 2 tablespoons orange juice
11 - 1 tablespoon orange zest
12 - 1 1/4 cups (165g) flour
13 - 1 teaspoon (6g) baking powder

→ Syrup

14 - Leftover orange syrup
15 - 1/3 cup sugar
16 - 1/3 cup blood orange juice

→ Mascarpone Cream

17 - 1 cup mascarpone cheese, room temperature
18 - 1 cup heavy cream
19 - 1/4 cup powdered sugar
20 - 1 teaspoon vanilla extract

# Instructions:

01 - Slice oranges thinly. Simmer in syrup of powdered sugar, water, and orange juice for 10-12 minutes.
02 - Whisk eggs with sugar, add peanut butter, yogurt, flavorings, and zest. Sift in flour and baking powder.
03 - Line 8-inch pan with parchment. Arrange orange slices by color, pour batter over.
04 - Bake at 350°F for 30-40 minutes until done. Cool 20-30 minutes before flipping.
05 - Simmer leftover syrup with sugar and blood orange juice. Pour half over cake.
06 - Mix mascarpone until smooth. Whip cream with sugar, fold together with vanilla.

# Notes:

01 - Slice oranges very thinly
02 - Don't overmix batter
03 - Must cool before flipping

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