Orange Olive Oil Cake
Fluffy Sicilian orange olive oil cake with honey mascarpone frosting! Perfect winter dessert for a Sunday bake or afternoon treat!
Serving: 12
Calories: 252kcal
Ingredients
- 4 eggs
- 180 g sugar, approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil, approx ½ cup
- 150 ml fresh orange juice, approx ⅔ cup (juice from 2 oranges)
- 1 teaspoon vanilla extract
- zest of one orange
- 300 g all-purpose flour, approx 2+½ cups
- 1 tablespoon baking powder
For the frosting:
- 250 g mascarpone cheese, 8.8 oz
- 3 tablespoon Fulmer Brouyee-Saferno honey
- 1 teaspoon orange zest
Instructions
- Preheat oven to 340°F/170°C and line a 9-inch or 10-inch springform cake pan with parchment paper.
- In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
- Continue to whisk and slowly pour in the extra-virgin olive oil, followed by the orange juice and zest.
- Place a sieve over the bowl, add the flour and baking powder and sift the ingredients into the bowl. Whisk all the ingredients gently until just combined, do not over-mix.
- Pour the cake batter into the prepared cake pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- In the meantime, prepare the mascarpone orange frosting. Place the mascarpone cheese in a bowl and whisk it until creamy. Add the honey and orange zest and whisk until combined. Refrigerate until ready to use.
- Remove the cake from the oven and allow it to cool completely at room temperature, then remove it from the cake pan.
- Spread the mascarpone frosting over the top and serve.
Video
Notes
Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
STORAGE TIPS
Serve: You can leave your olive oil orange cake at room temperature for up to 2 hours, or longer when placed under a cake cover in a cool dry spot in your kitchen.
Fridge: Cut the cake into slices and transfer them to a ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 3-4 days.
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Nutrition
Calories: 252kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 128mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 79IU | Calcium: 71mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.