Naranja Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 9x13) with parchment paper and lightly flour the sides.

Dry Ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream 3/4 cup room-temperature unsalted butter with 1.5 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add Eggs & Flavor

Add the 3 large eggs one at a time, mixing briefly after each addition until incorporated. Mix in 2 tbsp fresh orange zest and 1 tsp vanilla extract.

Combine Wet & Dry

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk (1 cup) and 1/4 cup vegetable oil and 3/4 cup fresh orange juice. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Bake

Divide batter evenly between prepared pans. Smooth tops and bake at 350°F (175°C) for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Make the syrup while the cake bakes: in a small saucepan combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer until sugar dissolves. Remove from heat and stir in 1/4 cup fresh orange juice and 1 tbsp orange liqueur if using. Let cool slightly.

When cakes are warm but not hot, brush each cake layer generously with the orange syrup so they absorb moisture and orange flavor (about 3–4 tbsp per layer).

In a medium bowl, beat 8 oz softened cream cheese until smooth. Add 3/4 cup powdered sugar, 1 tbsp fresh orange juice, 1 tbsp orange zest and 1/2 tsp vanilla; beat until combined and smooth.

In a chilled bowl, whip 2 cups heavy cream to medium-stiff peaks. Fold one-third of the whipped cream into the cream cheese mixture to lighten, then gently fold in the remaining whipped cream until uniform. Chill until assembly.

Prepare the fruit: hull and slice strawberries, peel and segment mandarins if using canned reserve fresh, slice kiwi and halve grapes. Place 4 cups mixed fruit in a bowl and chill.

Bloom the gelatin: sprinkle 2 tbsp unflavored powdered gelatin over 1/4 cup cold water in a small bowl and let sit 3–5 minutes to bloom.

Warm 1.5 cups orange juice with 1/2 cup water and 1/4 cup sugar in a small saucepan over low heat until sugar dissolves; do not boil. Remove from heat and whisk in the bloomed gelatin until dissolved. Let the mixture cool until it is still pourable but not hot (about 10–12 minutes).

Gently fold the cooled gelatin mixture into the chilled mixed fruit, coating evenly. Return to the refrigerator to set slightly while assembling the cake — about 15–20 minutes, until gelatin becomes tacky but not firm.

Level the cake layers with a serrated knife if domed. Place the first cake layer on your serving plate or cake board. Brush again with any leftover syrup if desired.

Spread about one-third of the orange cream over the first layer, smoothing it to the edges. Arrange half of the gelatin-coated fruit evenly over the cream, gently pressing the fruit so it makes good contact with the cream.

Place the second cake layer on top, press down lightly. Brush with a little syrup, then spread another third of the orange cream over the top and sides to create a crumb coat. Chill the cake for 20 minutes to set the crumb coat.

Apply the final layer of orange cream, smoothing the top and sides with an offset spatula. Spoon the remaining gelatin fruit onto the very top, arranging decoratively. If desired, sprinkle 1/2 cup roasted sliced almonds around the sides and garnish with candied orange slices and fresh mint leaves.

Refrigerate the assembled cake at least 3 hours (preferably overnight) to allow gelatin to fully set and flavors to meld. Remove from refrigerator 20 minutes before serving for easier slicing.