Orange Poppyseed Cake with Fresh Marmalade + Whipped Mascarpone Frosting
Me on repeat this last month - “Have you heard? My husband’s doing the STP!” If anyone was asking about my Summer plans, I was certainly noting this. We’ve had this one on the calendar for months! Got an AirBnb, made major plans that revolved around bringing the dogs, talked non-stop at our household about this. Well the day finally came around + it was a full family affair.
Let me tell you what - the build up to this thing was major. The hours long training rides Jordan was going out on to get prepped. The regular discussions we were having at our house regarding nutrition. Getting ChatGPT involved. And inevitably the nerves the week of. We carved out our general plan weeks ago - see him off at the start line, meet up at the halfway, and be at the finish - me, the dogs, and of course our new dog stroller that we bought just for this occasion. It’s just been such a big deal at our house so to have the week of the race finally roll around + the actual day felt surreal. I didn’t even do the damn thing but I was riding the rollercoaster of emotions. When I was faced with the reality that he’d be on his bike for 12+ hours to get this thing done, I couldn’t help but be worries. And the bike of it all. My biggest fear was of course he’d be involved in a crash, but I didn’t want to put that in the universe - or in his head. Jordan worked so hard + was so diligent about the training, sometimes spending hours on our Peloton bike (which I am amazed by), so I had no doubt he’d do great. It was just this feeling of wanting something to go off without a hitch for someone so bad + being so invested in that thought. That’s where I was. And spoiler - he did so great + I think it’s safe to say our whole family is quite impressed!
The night before was funny. We went out to dinner at a family style restaurant and he made sure to let me know he was going to “eat a lot” - pretty much letting me know family style wasn’t going down. A funny laugh out loud moment that lead to quite the ordering situation, but we made it through. Got him carb loaded + ready for action. Fast forward to the morning of - another funny exchange. We were up before 4am. Him eating his breakfast + getting prepped. Me laying in bed trying to stay chill for both of us. We walked down to the start-line through the UW campus around 4:30 and made it to the start-line just before 5am. They were announcing that the 5am crew was getting int the pen to start the race. This announcement happened within 30 seconds of us being within view of the start-line. He just looked at me and goes “so I think I go now.” It was like a cross between him asking a question, expressing a little confusion, but also calmly establishing that now’s the time. I was just thinking I thought we’d have more time for photos + like pre-race things. Nope. Definitely not! It was just so sudden - like we just got there and he was off. I was not prepared but I was excited. I took his shoes, watched him go off, and then it was go-time.
I spent the day tracking his status. We went as far as to get him a fresh AirTag the night before. So we were able to see how he was doing + where he was at during the day. We saw him at the halfway + at the finish, and he was just all smiles the whole time. Very cute + very Jordan. I know he was tired + I know he pushed through some tough moments, but that’s Jordan. Staying motivated + staying upbeat + smiling the whole way through.
The day was long + short all at the same time. A lot of running around + killing time, but the day just flashed by so quickly. Our entire Portland fam was able to make it to the finish line, and we all eagerly waited together to watch him cross the finish. Signs and all! My little nephew was so sweet + so patient. He started asking “Auntie Lesley - is he going to be next?” Honestly - it got to the point where all of us were on pins + needles to see if he was in-fact going tp be next. We had a close call with Jordan’s doppelgänger - he got signs and excited yells from our squad followed by lots of laughs after he rode by when we realized that, in fact, was not the rider we’re here for. I was in front, keeping my eye out for Jordan. Keeping my eye peeled for the guy with the big beard, a blue helmet, and a red bike. When he made it we were thrilled. Signs were up, we all cheered for him as he crossed the finish, and we were all so eager to give him a huge hug + celebrate his big day. We were all so proud + I know this is a milestone in his life. My biggest hope is he’s so proud of himself and those 14 hours on his bike.
The week leading up to the STP felt like it was as big of a deal as the actual race, so celebrating with a pre-race cake just seemed right. Our final dinner at home before the race came with a slice of Orange Poppyseed Cake with Fresh Marmalade + Whipped Mascarpone Frosting. Think the perfect poppyseed muffin in cake form - that’s the baseline here. Buttery + sweet, but light + airy with that signature nutty poppyseed layer. A homemade orange marmalade + tangy cream cheese layer is nestled between cake layers with buttery shortbread pieces sprinkled in. Big zesty orange vibes in every bite, and that sweet + citrusy flavor is perfect with cake layers. The frosting is equal part mascarpone + cream cheese, and the tastiest final touch to tie it all together. So delicious. So fun. Of course I did my best to give the cake a celebratory STP vibe, and I am so glad we got to celebrate in this way, too.
For the marmalade
2 oranges
2 c. sugar
2 c. water
juice of 1/2 a lemon
For the orange-poppyseed cake
3/4 c. butter
1/4 c. vegetable oil
1 1/2 c. sugar
3 eggs
1 tsp vanilla
2 1/2 c. flour
2 1/2 tsp baking powder
pinch of salt
zest of 1 orange
1/2 c. fresh squeezed orange juice
3/4 c. almond milk
2 tbsp poppyseeds
For the shortbread
1/4 c. sugar
3/4 c. butter, room temperature
2 c. flour
For the cream cheese filling
8 oz. cream cheese, room temperature
1/4 c. orange marmalade, room temperature
For the mascarpone frosting (a looser frosting - add a bit more powdered sugar if you want it more sturdy for piping)
1/4 c. butter
8 oz. cream cheese
8 oz. mascarpone
4 c. powdered sugar
1/2 tsp almond extract
For the marmalade - Start by chopping the oranges. Halve the oranges, and then cut each half into quarters. Thinly slice + rough chop all the orange pieces. Add the oranges, sugar, water, and lemon juice to a sauce pan. Place the pan over high heat, stir regularly, and let the marmalada boil for 10 minutes. Reduce the heat to low + continue to cook for 45 minutes, stirring every 10 minutes or so. When the cooking time is up, the marmalade should be thick, chunky, and look sturdy in the pan. Turn off the heat + let the marmalade cool in the pan for 30-40 minutes. Transfer to a mason jar to finish cooling completely. Once cool, seal the jar + place in the fridge.
For the cake - Preheat the oven to 350 + prep 3 6-inch baking pans - flouring + lining each with parchment. Using a stand mixer, cream together the butter, oil, and sugar. Add in the eggs + vanilla, mixing on medium until the eggs are fully blended in. Add in 1 cup of flour, the baking powder, and salt, stirring on medium low until fully incorporated. Add in the orange juice, orange zest, and half of the milk, mixing at medium low until fully incorporates + whipping at medium speed for 30 seconds. Reduce the speed to low, add in the remaining flour, and then remaining milk - mixing on low to fully incorporated and then at medium/medium high for 1 minute. The cake batter should be smooth, light, and airy. Reduce the speed to low + add in the poppy seeds. Divide the batter evenly among the cake pans + bake for 30 to 35 minutes. Cakes should be golden brown on top + pass the toothpick test. Remove the cakes + let them cool for 30 minutes in the pan. Remove them from the pans to let them cool on the counter completely. Trim the cakes, wrap them tightly in plastic wrap, and place in the freezer.
For the shortbread - Preheat the oven to 350 + line a baking tray with parchment. Add all of the shortbread ingredients to a mixing bowl + blend it together with a pastry cutter - working for 7-8 minutes to blend it all together. Lay the shortbread dough on a baking tray + bake for 20 minutes. The shortbread should be darker on the edges + golden brown all over the top. Remove the pan from the oven + let the shortbread cool on the counter while staying on the hot baking pan.
For the cream cheese filling (make right before assembling your cake) - Add the cream cheese + marmalade to the bowl of a stand mixer. Mix on medium speed for 1 minute + then medium high for another minute. The filling should be light + fluffy. Set aside until your ready to assemble the cake.
For the frosting - Add the mascarpone, cream cheese, and powdered sugar to the bowl of the stand mixer.
Now it’s time to assemble the cake. Follow these steps:
Place the first cake layer on the cardboard cake tray - securing to the cake tray with a dollop of frosting.
Top the cake with a layer of the cream cheese filling, leaving a half inch border of untouched cake around the edge. Spread a thin layer of marmalade on top of the cream cheese filling. Sprinkle a small handful of the shortbread crumbles on top. Pipe a border of frosting around the edge of filling.
Place the 2nd cake layer on top of the filling.
Repeat step 2.
Top the cake with 3rd cake layer + proceed to dirty ice the cake. Refrigerate for 30 minutes.
The final step is to ice the cake however you want. Slice it up + enjoy!
