Girasole's orange cake with mascarpone

Time 1 hour 15 minutes
Yields Serves 8 to 10
Girasole’s orange cake with mascarpone
(Anne Cusack / Los Angeles Times)

Heat the oven to 350 degrees. Lightly grease and flour a 9-inch Bundt pan.


In the bowl of a stand mixer, or in a large bowl, whisk together the flour, baking powder, salt and sugar. Add the softened butter to the dry ingredients and mix, using the paddle attachment of the stand mixer or a hand mixer, until the butter is fully incorporated with the dry ingredients. Set aside.


In a separate bowl, beat together the egg yolks, orange juice and zest, marmalade and vanilla. With the mixer running, slowly beat in half of the egg mixture until incorporated, then beat in the second half.


Spoon the batter into the prepared Bundt pan and bake until the cake is puffed and lightly browned, and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Rotate the cake halfway through baking for even coloring. Cool on a rack.


Serve garnished with whipped mascarpone and candied orange peel.

Adapted from a recipe by Girasole in Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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