Orange Olive Oil Cake with Mascarpone Frosting
Yield
1
9-inch cakeTotal time
2
hours40
minutesIngredients
- Dry ingredients
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
- Wet ingredients
1 3/4 cups granulated sugar
1 1/4 cups extra virgin olive oil
1 cup buttermilk
2 large eggs
2 tbsp orange zest
1/2 cup orange juice
- Mascarpone frosting
8 oz mascarpone cheese
1 tsp vanilla extract
1 cup powdered sugar
1 cup heavy cream
- Optional topping
dehydrated orange slices
mint leaves
Directions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl, combine the wet ingredients. Gradually add the dry mixture to the wet, whisking until the batter is smooth and fully incorporated.
- Pour the batter into a greased 9-inch cake pan lined with parchment paper. (If needed, divide the batter evenly between two pans—just be sure to start checking for doneness a bit earlier.)
- Bake at 350°F for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely—this should take about 1 to 2 hours.
- While the cake is cooling, prepare the frosting. In a large bowl, use a hand mixer to beat the mascarpone cheese until smooth. Add the vanilla extract and powdered sugar, mixing until well combined. Slowly pour in the heavy cream, continuing to mix until fully incorporated. Increase the mixer speed and beat until the frosting is light and fluffy, with a consistency similar to whipped cream.
- Frost your cake and garnish with your choice of toppings.