Spring brings alive so many colors and flavors, AND the laying of eggs! I could not help but to create a cake that would showcase both the colors of spring, as well as the rich yolk of duck eggs. This cake is so easy to put together, and the icing compliments the cake in both appearance and taste.

Cake Ingredients

  •  Butter – 2 sticks, room temperature
  •  Sugar – 1 ½ cups
  • Duck eggs – 3 duck eggs or 6 chicken eggs
  • Flour – 2 ½ cups
  • Salt – 1/4 teaspoon
  • Baking soda – 1/4 teaspoon
  • Orange Blossom Water – 1 teaspoon
  • Mascarpone – 1 cup, or substitute with cream cheese or sour cream


  • In a large bowl, mix the softened butter with the sugar until it looks well incorporated.
  • Add the eggs, one at a time and beat until light and creamy.
  • Slowly stir in the dry ingredients, adding a dollop of Mascarpone as you mix. Stir in flavoring.
  • Transfer batter to a well buttered cake pan.
  • Place in a Cold oven. Turn the oven on once the cake is inside, to 325.
  • Bake until toothpick comes out clean. Let it cool before Icing.

Prepare the icing.

Icing Ingredients

  • Butter – 2 sticks, softened
  • Powdered Sugar – about 2 cups as needed
  • Beet Powder – 1 – 2 teaspoons, optional
  • Orange Blossom Water – 1 teaspoon
  • Vodka – 1 – 3 tablespoons, as needed


Place all ingredients, one at a time, into a bowl and mix until desired, spreadable texture is achieved. Ice the entire cake, or press out small petite cakes, cut them open and ice center, top, and sides.





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