Orange Olive Oil Cake
A moist Orange Olive Oil Cake made with fresh orange zest and rich olive oil.
Ingredients
- 1 1/3 cups all-purpose flour
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- Orange zest from 1 large orange
- 3/4 cup extra virgin olive oil
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese
- 1/2 cup + 2 tablespoons powdered sugar
- 3 tablespoons heavy whipping cream
- Orange zest from 1 orange
Garnish (Optional):
- Candied orange or tangerine slices
- Fresh mint leaves
- Rosemary sprig
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×2-inch cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, rub orange zest with sugar until fragrant.
- Add olive oil and mix well.
- Beat in eggs one at a time.
- Stir in milk, vanilla extract, and almond extract.
- Fold in the dry ingredients until just combined.
- Pour batter into the pan and bake for 40–50 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat mascarpone, powdered sugar, cream, and zest until smooth and fluffy.
- Spread frosting over the cooled Orange Olive Oil Cake and garnish as desired.
Notes
- Serve with fresh berries for extra brightness.