June 24, 2020
SERVINGS: 8-10 servings
Preheat the oven to 375 F. Butter three 9-inch cake pans and line the bottom with parchment paper.
Add the eggs to a stand mixer with a paddle attachment and turn on to beat the eggs.
Add the butter, sugar, orange zest and juice, milk, vanilla, flour, baking powder, poppy seeds, and salt. Beat until just smooth and combined. Do not over mix.
Divide the batter evenly between the three pans. (I like to use a scale for this, but you can just eyeball it).
Bake for about 12 to 15 minutes until golden and a toothpick comes out clean.
Transfer the cakes to a rack and cool in the tin for 10 minutes. Invert onto the racks and cool completely.
For the filling, Add the heavy cream, mascarpone, sugar, and orange zest to a stand mixer with the whisk attachment. Beat to stiff peaks. Set aside in the fridge until the cakes are fully cooled.
Set aside a few of the strawberries for decoration. Hull and slice the remaining strawberries.
To assemble the cake, place one of the cake layers onto a platter and top with half of the sliced strawberries. Top with a third of the mascarpone cream and spread with a small offset spatula. Repeat with the second cake layer and remaining sliced strawberries.
Top with the third cake layer and spread the remaining mascarpone cream on top. Top with a sprinkle of poppy seeds and the reserved whole strawberries.
I like to use a scale to divide the batter evenly in the cake pans,.
This cake must be stored in the fridge, so feel free to make it in advance! I even think it’s best that way so that all the flavors meld together a bit.
This cake is meant to be served at room temperature. If taking it straight from the fridge, let it set out at room temperature for about an hour or so.
ARLYN OSBORNE. Designed with Showit.
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