Description
A moist and fragrant citrus cake made with extra virgin olive oil and fresh oranges. This easy dessert features a crackly crust and a soft, tender crumb.
Ingredients
- 1 1/3 cups extra-virgin olive oil
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1/2 cup fresh orange juice
- 1 1/2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup heavy whipping cream (chilled)
- 1 cup mascarpone cheese, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Place the pan on a baking sheet.
- In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking soda, and baking powder. Set this dry mixture aside.
- In a large bowl, whisk together the olive oil, milk, eggs, orange juice, orange zest, and vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients into the wet mixture. Whisk gently until just combined and no flour streaks remain. Do not overmix.
- Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too fast, tent loosely with foil.
- Let the cake cool in the pan on a wire rack for 30 minutes. Run a knife around the edge and remove the ring. Let it cool completely.
- For the topping, beat the heavy cream, powdered sugar, and vanilla until thick peaks form. In a separate bowl, beat the mascarpone until smooth. Fold the whipped cream into the mascarpone.
- Spread the whip over the cooled cake and garnish with fresh orange slices if desired.
Notes
Store the cake at room temperature for up to 3 days if un-topped. If using the mascarpone whip, refrigerate leftovers.
- Prep Time: 20 min
- Cooling Time: 30 min
- Cook Time: 1 hr 5 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: orange olive oil cake, citrus cake recipe, olive oil dessert, moist orange cake, easy baking