Name: Orange Olive Oil Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 servings
Cuisine: American
Ingredients: . Cake Ingredients; 1 1/3 cups grams all-purpose flour ((167 grams)); ¾ teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/4 cups grams granulated sugar ((250 grams)); orange zest ((from 1 large orange)); 3/4 cup ml Extra Virgin Olive Oil (((180ml))); 2 large eggs; 3/4 cups ml milk (((187ml))); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; . Whipped Mascarpone Frosting; 3/4 cup grams mascarpone cheese (((170 grams))); 1/2 cup + 2 Tablespoons grams powdered sugar (((75 grams))); 3 Tablespoons heavy whipping cream; orange zest ((from 1 orange)); . Garnish (Optional); Candied orange or tangerine slices ((I buy them at Trader Joes)); fresh mint leaves ((I use these in the Spring/Summer months)); Rosemary sprig ((I use this in the Winter months))

Welcome to a delightful baking adventure with this Orange Olive Oil Cake! This moist, flavorful cake infused with zesty orange and topped with whipped mascarpone frosting is sure to impress.

Why You'll Love It

This cake is incredibly easy to make, and the olive oil gives it a rich, unique flavor. Plus, the whipped mascarpone frosting is so smooth and creamy—trust me, you’ll love it!

Baking Tips

Make sure to let your cake cool completely before adding the frosting for the best results. And don’t skip the garnishes; they add a lovely touch!

Ingredients

Instructions

Prepare the Cake:
Step 1

- Prep pan: Grease an 8x2-inch cake pan with cooking spray and line with parchment paper.
Step 2

- Flour mixture: In a small bowl mix together flour, baking powder, baking soda and salt. Set aside.
Step 3

- Wet mixture: In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. 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.
Step 4

- Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean. Allow to cool before frosting.
Step 5

- Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over cooled cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.

Nutrition

Calories: 320, Fat: 15g, Carbs: 45g, Protein: 4g

Cooking techniques

Mixing, baking, and whipping are key techniques for this recipe. Ensure to mix ingredients until just combined to keep the cake light and fluffy!

Variations or substitutions

You can substitute the milk with almond milk for a dairy-free option. Feel free to experiment with different citrus zests for a unique twist!

Storage tips

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze the cake for up to 3 months, just ensure it's well-wrapped!

Notes

For a nut-free version, omit the almond extract. This cake is naturally dairy-free if using a dairy-free milk and omitting the cream in the frosting.