Orange Olive Oil Cake
The best Orange Olive Oil Cake recipe is tender and moist, and so easy to make with a simple mascarpone frosting.
Servings: 12 servings
Calories: 387kcal
Cost: 8
Equipment
Ingredients
- 1 1/3 cups all-purpose flour (167 grams)
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar (250 grams)
- orange zest from 1 large orange
- 3/4 cup Extra Virgin Olive Oil* (180ml)
- 2 large eggs
- 3/4 cups milk (187ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese (170 grams)
- 1/2 cup + 2 Tablespoons 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)
Instructions
- Prep pan: Grease an 8x2-inch cake pan with cooking spray and line with parchment paper.
- Flour mixture: In a small bowl mix together flour, baking powder, baking soda and salt. Set aside.
- 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.
- 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.
- 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.
Video
Notes
Olive Oil: Extra Virgin Olive oil is best, but use high quality. I like the California Olive Ranch (for everyday), or Pompeian (smooth), both found at your local grocery store. However, you can use regular olive oil if thats what you have on hand. The milder the flavor the milder it will pronounce in the cake, so it depends on your preference, as well.
Freezing Instructions: The olive oil cake (unfrosted) may be frozen in an air-tight freezer container for up to 3 months.
Nutrition
Calories: 387kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 173mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 275IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 1mg
Recipe Link
Recipe Video
