Orange Infused Italian Cream Cake With Pistachio Crumble

Get ready to experience a delightful fusion of Italian elegance and bright citrus flavors! This Orange Infused Italian Cream Cake with Pistachio Crumble isn’t just a dessert; it’s a celebration of textures and tastes. The light and airy Italian cream cake is infused with the vibrant zest and juice of fresh oranges, complemented by a crunchy, caramelized pistachio crumble. It’s a show-stopping dessert that’s surprisingly approachable to make. Whether you’re hosting a special occasion or simply craving a little indulgence, this cake is guaranteed to impress. Let’s dive into the ingredients you’ll need to create this masterpiece!

The Ingredient Lineup

• 200g (7oz) All-Purpose Flour (1 ½ cups): The foundation of our cake, providing structure. All-purpose flour has a moderate protein content, perfect for a tender crumb.
• 150g (5oz) Granulated Sugar (¾ cup): Adds sweetness and helps create a light and fluffy texture when creamed with the butter.
• 100g (3½oz) Unsalted Butter, Softened (½ cup): Essential for richness and flavor. Make sure your butter is properly softened – not melted – for optimal creaming.
• 4 Large Eggs: Bind the ingredients together and contribute to the cake’s structure and richness. Using large eggs ensures consistent results.
• 120ml (½ cup) Whole Milk: Adds moisture and helps create a tender crumb. Whole milk provides a richer flavor than lower-fat options.
• 2 tsp Baking Powder: Our leavening agent, responsible for creating a light and airy cake. Ensure it’s fresh for the best rise.
• ½ tsp Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• 250g (9oz) Mascarpone Cheese (1 cup): The star of the cream filling! Mascarpone is an Italian cream cheese known for its incredibly smooth and luxurious texture.
• 200ml (¾ cup) Heavy Cream: Whips up beautifully to create a light and airy texture in the cream filling. Make sure it’s well-chilled for optimal whipping.
• 80g (⅔ cup) Powdered Sugar: Used in both the cream filling and the glaze, providing sweetness and a smooth texture.
• Zest of 1 Large Orange: The key to our orange infusion! The zest contains the fragrant oils that deliver a bright, citrusy flavor.
• 150g (5oz) Unsalted Pistachios, Roughly Chopped (1 ½ cups): Adds a delightful crunch and nutty flavor to the crumble. Roasting them enhances their flavor even further.
• 60g (⅓ cup) Light Brown Sugar: Contributes to the caramelization and adds a subtle molasses flavor to the pistachio crumble.
• 30g (2 Tbsp) Butter, Melted: Binds the pistachio crumble together and helps it caramelize.
• 120ml (½ cup) Fresh Orange Juice: Adds a burst of fresh orange flavor to the glaze. Freshly squeezed is always best!
• 100g (¾ cup) Powdered Sugar (for glaze): Creates a smooth and glossy glaze that beautifully coats the cake.
• 2 Tbsp Butter, Melted (for glaze): Adds shine and richness to the glaze.
• Toasted Pistachio Shards & Extra Orange Zest: For a beautiful and flavorful garnish.

Substitutions & Variations

While this recipe is fantastic as is, feel free to make a few adjustments to suit your preferences! If you don’t have mascarpone, you can substitute with a combination of cream cheese and heavy cream (equal parts). Almond extract can be used in place of orange zest, though the flavor profile will change. For a gluten-free version, use a 1:1 gluten-free flour blend.

Assembling Your Orange Infused Italian Cream Cake: A Step-by-Step Guide

1. Cool the Cakes Completely: This is crucial! Warm cakes will melt the cream filling, resulting in a messy cake. Ensure both layers are completely cooled to room temperature before proceeding.
2. Prepare the Pistachio Crumble Distribution: Take your cooled pistachio crumble and evenly distribute half of it across the first cake layer. This creates a delightful textural contrast and nutty flavor in each bite. Don’t be shy – a generous layer is key!
3. Apply the Orange-Infused Cream Filling: Gently spread a thick, even layer of the orange-infused mascarpone cream over the pistachio crumble. Aim for about 1-1.5 inches of filling for a truly decadent experience.
4. Layer the Second Cake: Carefully place the second cake layer on top of the cream filling. Gently press down to ensure it’s secure and the layers adhere to each other. Avoid pressing too hard, as this can squish the filling.
5. Frost the Cake: Frost the entire cake with the remaining orange-infused cream. You can opt for a smooth, polished look or a more rustic, textured finish – it’s entirely up to your preference. A palette knife works wonders for achieving a professional look.
6. Prepare the Orange Glaze: In a small bowl, whisk together the orange juice, powdered sugar, and melted butter until you achieve a smooth, glossy glaze. The consistency should be pourable but not too runny.
7. Glaze the Cake: Drizzle the orange glaze over the top of the cake, allowing it to cascade down the sides. The glaze adds a beautiful sheen and enhances the orange flavor.
8. Garnish and Chill: Finish the cake with a scattering of toasted pistachio shards and a light dusting of fresh orange zest. This adds visual appeal and a final burst of flavor. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cake to set.

The Science Behind the Orange Infusion

The key to this cake’s exceptional flavor lies in the orange infusion. Orange zest contains essential oils that are incredibly aromatic and flavorful. By incorporating the zest directly into the mascarpone cream, we’re allowing those oils to permeate the entire filling, creating a bright, citrusy note that complements the richness of the mascarpone. The orange juice in the glaze further amplifies this flavor, providing a beautiful balance to the sweetness of the cake.

Pistachio Crumble: Texture and Flavor Harmony

The pistachio crumble isn’t just about adding a delightful crunch; it’s about creating a flavor harmony. Pistachios have a naturally buttery, slightly sweet flavor that pairs beautifully with both orange and mascarpone. Toasting the pistachios before caramelizing them with brown sugar and butter intensifies their flavor and creates a more complex, nuanced crumble. The caramelization process also adds a subtle depth of flavor that elevates the entire cake.

Tips for the Perfect Cake Layers

Achieving perfectly even cake layers is essential for a beautiful and structurally sound cake. Here are a few tips:

• Accurate Measurement: Use a kitchen scale to measure your ingredients, especially flour. This ensures consistency in your batter.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them emulsify properly, resulting in a smoother batter.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to tough cakes. Mix just until the ingredients are combined.
• Even Distribution: Use a kitchen scale to weigh the batter in each pan, ensuring both layers are the same thickness.

Storing Your Orange Infused Italian Cream Cake

This cake is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator. The cream filling is delicate, so handle the cake gently. If you’re planning to store it for longer, consider freezing the cake layers separately before assembly. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw completely before frosting and glazing.

Frequently Asked Questions

Can I use lemon zest instead of orange zest?

Yes, you can! Lemon zest will provide a different, but equally delicious, citrus flavor. Adjust the amount to your preference.

Can I make the pistachio crumble ahead of time?

Absolutely! The pistachio crumble can be made up to a week in advance and stored in an airtight container at room temperature.

What if I don’t have mascarpone cheese?

While mascarpone is ideal for its creamy texture, you can substitute it with a combination of cream cheese and heavy cream. Use 8 ounces of cream cheese and 1/2 cup of heavy cream for every 8 ounces of mascarpone.

This Orange Infused Italian Cream Cake with Pistachio Crumble is a showstopper that’s sure to impress. Its vibrant flavors and delightful textures make it the perfect dessert for any occasion. Don’t forget to save this recipe to Pinterest for later inspiration!

recipe italian cream cake

---

• Author: Jusmira Rayne
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Orange Infused Italian Cream Cake combines Italian cream cake with bright citrus flavors and a crunchy pistachio crumble. It’s a show-stopping dessert that’s surprisingly easy to make.

---

Ingredients

Scale 1x2x3x

• 200g (1 ½ cups) All-Purpose Flour: Provides structure.
• 150g (¾ cup) Granulated Sugar: Adds sweetness and fluffiness.
• 100g (½ cup) Unsalted Butter, Softened: For richness and flavor.
• 4 Large Eggs: Binds ingredients and adds richness.
• 120ml (½ cup) Whole Milk: Adds moisture and tenderness.
• 2 tsp Baking Powder: Leavening agent for a light cake.
• ½ tsp Salt: Enhances flavors.
• 250g (1 cup) Mascarpone Cheese: Creates a smooth, luxurious filling.
• 200ml (¾ cup) Heavy Cream: Whips up for a light, airy texture.
• 80g (⅔ cup) Powdered Sugar: Sweetens filling and glaze.
• Zest of 1 Large Orange: Key to the orange infusion.
• 150g (1 ½ cups) Unsalted Pistachios, Chopped: Adds crunch and nutty flavor.
• 60g (⅓ cup) Light Brown Sugar: Caramelizes and adds molasses flavor.
• 30g (2 Tbsp) Butter, Melted: Binds crumble and aids caramelization.
• 120ml (½ cup) Fresh Orange Juice: Adds fresh orange flavor to glaze.
• 100g (¾ cup) Powdered Sugar (for glaze): Creates a smooth glaze.
• 2 Tbsp Butter, Melted (for glaze): Adds shine to glaze.
• Toasted Pistachio Shards & Orange Zest: For garnish.

---

Instructions

1. Cool Cakes: Ensure cake layers are completely cooled.
2. Distribute Crumble: Spread half the pistachio crumble on the first layer.
3. Apply Filling: Spread orange-infused mascarpone cream over crumble.
4. Layer Cakes: Place second layer on top, gently pressing down.
5. Frost Cake: Frost with remaining cream, smooth or textured.
6. Prepare Glaze: Whisk orange juice, powdered sugar, and butter.
7. Glaze Cake: Drizzle glaze over the top and sides.
8. Garnish & Chill: Add pistachio shards and orange zest; chill for 30 minutes.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. If you don’t have mascarpone, substitute with equal parts cream cheese and heavy cream.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 100 mg

Keywords: cake,orange,pistachio,italian cream,dessert,citrus,mascarpone,crumb,baking