Orange Poppy Seed Cake with Mascarpone Frosting

Ingredients

• Candied orange slices and 1 cup of the citrus simple syrup left over from making candied orange slices (See below for substitutions)
• 2-3 oranges so that you have 3/4 cup (175 grams) fruit and juice
• 1 stick (8 tablespoons, 113 grams) unsalted butter, at room temperature
• 1/2 cup (60 grams) virgin coconut oil (to measure, use a spoon to pack it into a measuring cup)
• 1 cup (200 grams) granulated sugar
• 4 large eggs, at room temperature
• 1 3/4 cup (210 grams) cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt, OR 3/4 teaspoon table salt
• 1/4 cup (57 grams) buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons lemon extract or 1 teaspoon lemon oil (more to taste), divided
• 1/4 cup poppy seeds + more for sprinkling over the frosted cake
• 1 cup orange syrup (from making candied orange slices)
• 3 tablespoons orange marmalade
• 1/2 recipe Mascarpone frosting

Instructions

1. 1

   Prep an 8-inch by 3-inch round cake pan: Coat...: Prep an 8-inch by 3-inch round cake pan: Coat the inside of the pan with vegetable shortening or butter, line the bottom of the pan with parchment paper, grease the top of the parchment paper with shortening or butter, then shake some flour around inside the pan so the bottom and sides are coated. Here are more detailed instructions on preparing a cake pan so the cake will not stick.

2. 2

   Heat the oven to 325 degrees F (162...: Heat the oven to 325 degrees F (162 degrees C).

3. 3

   Zest the oranges with a citrus zester. Cut...: Zest the oranges with a citrus zester. Cut the peel from the oranges, including the white pith. Use a sharp knife to cut the orange slices from the membranes then chop the segments into small pieces until you have have 3/4 cup of fruit and juice. Add the fruit and juice to a small bowl and set aside. (See photos above for step-by-step instructions for preparing the oranges.)

4. 4

   Add the butter, coconut oil, sugar, and zest...: Add the butter, coconut oil, sugar, and zest to a bowl and beat with an electric mixer until the mixture is very light and aerated, about 5 minutes. Add the eggs to the bowl one at a time, beating well to fully incorporate one egg into the butter and sugar mixture before adding another one. Stop every once in a while to scrape down the sides of the bowl.

5. 5

   Add the flour, baking powder, and salt to...: Add the flour, baking powder, and salt to another bowl and use a wire whisk to mix. Add this mixture to the butter, sugar, and egg mixture and mix on low just until the flour is barely incorporated.

6. 6

   Stir 2 teaspoons vanilla extract and 1 teaspoon...: Stir 2 teaspoons vanilla extract and 1 teaspoon lemon extract or 1/2 teaspoon lemon oil into the buttermilk and add this to the batter. Mix on low speed just until barely incorporated.

7. 7

   Add the orange pieces and juice, and the...: Add the orange pieces and juice, and the poppy seeds to the batter. Use a spoon to gently fold the fruit and seeds into the batter.

8. 8

   Pour the batter into the prepared cake pan,...: Pour the batter into the prepared cake pan, smoothing out the top of the batter into a flat, even layer. Bake the cake in the center of the oven for 50-60 minutes. When done, the cake will be pulling away from the side of the pan. If you poke a toothpick into the center of the cake and remove it, you might see cake crumbs clinging to it but there will be no signs of raw batter.

9. 9

   Allow the cake to cool in the pan...: Allow the cake to cool in the pan for 5 minutes while you mix the orange syrup: Mix 1 teaspoon lemon extract or 1/2 teaspoon lemon oil and 3 tablespoons of orange marmalade into 1 cup of the orange syrup reserved from making candied orange slices. Taste the syrup and add more lemon extract or lemon oil if you like.

10. 10

    Gently flip the cake out onto a baking...: Gently flip the cake out onto a baking rack then flip it again so it's right side up. If the top of the cake is not flat, use a serrated knife to trim the top of the cake so it's flat.

11. 11

    Use a pastry brush or a spoon to...: Use a pastry brush or a spoon to coat the top and sides of the cake with the orange syrup. Leave the cake to cool.

12. 12

    When the cake is completely cool, frost with...: When the cake is completely cool, frost with a thick layer of mascarpone buttercream and sprinkle with more poppyseeds. Decorate with candied orange slices.