orange olive oil cake
A friend of mine loves orange olive oil cake and asked me if I’d make one. I’d never tried baking olive oil cake before, but have always wanted to…plus the nutrition benefits of olive oil in a cake seemed like a great reason to give it a shot! This recipe is very straightforward and not difficult at all, and if you make it, I promise it will get gobbled up right before your eyes!!
Ingredients
For the cake:
1 1/3 cups all-purpose flour (167 grams)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar (I use coconut sugar) (250 grams)
orange zest (from one orange)
3/4 cup extra virgin olive oil
2 large eggs
3/4 cups milk or milk of your choice (187 grams)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the whipped mascarpone topping:
3/4 cup mascarpone cheese (170 grams)
1/2 cup + 2 tablespoons powdered sugar (75 grams)
3 tablespoons heavy whipping cream
orange zest (from one orange)
For the garnish:
Candied orange or tangerine slices (you can get them at Trader Joe’s)
Rosemary sprig (or mint if you prefer)
Instructions:
1. Prep pan:
Grease an 8x2 inch cake pan with cooking spray and line with parchment paper.
2. Flour mixture:
In a small bowl mix together flour, baking powder, baking soda, and salt. Set aside.
3. Wet mixture:
In a large bowl mix orange zest and granulated sugar together until well combined.
Stir in olive, add eggs one at a time, mixing well after each addition.
Add milk, vanilla, and almond extract.
Stir in flour mixture and mix until combined.
4. Bake:
Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a to0thpick inserted comes out clean.
Allow to cool before frosting.
5. Frost and garnish:
Add mascarpone, powdered sugar, whipping cream, and zest to a bowl and beat with electric mixers until very smooth and fluffy.
Spread over cooled cake.
Garnish with candied orange slices and rosemary or mint.