Blackberry And Orange Mascarpone Cake

• 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

1. Preheat oven to 325u0b0F. Grease a deep 8 inch cake pan and line base and sides with baking paper.
2. 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.
3. 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.
4. 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.
5. Serve cake dusted with powdered sugar and garnished with reserved blackberries.

butter, orange zest, sugar, eggs, flour, ground almonds, orange juice, mascarpone cream, mascarpone cheese, powdered sugar, orange zest, heavy cream, orange mascarpone, blackberry, orange liqueur, blackberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/36720 (may not work)