Turkuaz Ombre Citrus Cake (Print Version)

# Ingredients:

→ Base

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

→ Cake Batter

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

→ Syrup

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

→ Mascarpone Cream

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

# Instructions:

01 - Cut oranges into thin slices. Let them cook in a mix of orange juice, sugar, and water for around 10 minutes.
02 - Beat the eggs and sugar together. Add yogurt, peanut butter, zest, and extracts. Slowly stir in baking powder and flour.
03 - Use an 8-inch pan lined with parchment and layer orange slices, alternating shades. Cover with batter.
04 - Cook in the oven at 350°F for half an hour to 40 minutes. Wait at least 20 minutes after cooling to flip.
05 - Cook the remaining syrup with blood orange juice and sugar. Drizzle half onto the cake.
06 - Whip heavy cream and sugar to soft peaks. Gently mix it with smooth mascarpone and vanilla.

# Notes:

01 - Cut oranges thinly for best results
02 - Don't beat batter too much
03 - Let it cool down completely before turning over

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