Description

This Orange Olive Oil Cake is a moist and flavorful dessert that combines the citrusy brightness of fresh orange zest with the rich, fruity notes of extra virgin olive oil. Lightly spiced, tender, and beautifully topped with a whipped mascarpone frosting infused with orange zest, this cake is perfect for any season. Garnished with candied orange slices and fresh herbs like mint or rosemary, it offers a sophisticated twist on a classic olive oil cake that’s both elegant and approachable.

Ingredients

Cake Ingredients

1 1/3 cups all-purpose flour (167 grams)
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups granulated sugar (250 grams)
Orange zest from 1 large orange
¾ cup extra virgin olive oil (180 ml)
2 large eggs
¾ cup milk (187 ml)
1 teaspoon vanilla extract
½ teaspoon almond extract

Frosting Ingredients

¾ cup mascarpone cheese (170 grams)
½ cup + 2 Tablespoons powdered sugar (75 grams)
3 Tablespoons heavy whipping cream
Orange zest from 1 orange

Garnish

Candied orange or tangerine slices (store-bought, e.g., from Trader Joe’s)
Fresh mint leaves (for Spring/Summer garnish)
Rosemary sprigs (for Winter garnish)

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Instructions

Prep pan: Grease an 8x2-inch cake pan thoroughly with cooking spray and line the bottom with parchment paper to ensure the cake releases easily after baking.
Mix dry ingredients: In a small bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside for later use.
Prepare wet ingredients: In a large bowl, blend the orange zest with granulated sugar until fragrant and evenly combined. Gradually stir in the extra virgin olive oil. Add the eggs one at a time, beating well after each addition to achieve a smooth texture. Next, mix in the milk, vanilla extract, and almond extract.
Combine batter: Slowly add the dry flour mixture to the wet mixture, mixing gently until just combined to avoid overworking the batter.
Bake the cake: Pour the batter evenly into the prepared pan. Place in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Allow the cake to cool completely in the pan before frosting.
Make whipped mascarpone frosting: In a mixing bowl, combine mascarpone cheese, powdered sugar, heavy whipping cream, and orange zest. Using an electric mixer or food processor, beat until the mixture is very smooth, light, and fluffy.
Frost and garnish: Spread the whipped mascarpone evenly over the cooled cake. Decorate the top with candied orange or tangerine slices and sprigs of fresh mint during warmer months, or rosemary in the winter for a seasonal touch.

Notes

Use fresh orange zest for the best citrus flavor and aroma.
Extra virgin olive oil provides fruity and peppery notes; choose a good quality one for best results.
Ensure cake is fully cooled before frosting to prevent melting.
Candied citrus slices can be found at specialty stores like Trader Joe’s or homemade if preferred.
Adjust garnishes based on the season to complement the flavors and presentation.
This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.