Print

Orange Olive Oil Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Orange Olive Oil Cake is a moist, tender one-layer cake bursting with fresh citrus flavor and topped with a whipped mascarpone frosting. Easy to make and elegantly simple, it’s perfect for both casual and special occasions.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 1/3 cups all-purpose flour (167 g)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups granulated sugar (250 g)
  • Zest of 1 large orange
  • 3/4 cup extra virgin olive oil (180 ml)
  • 2 large eggs
  • 3/4 cup milk (187 ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup mascarpone cheese (225 g), cold
  • 1/2 cup powdered sugar (60 g)
  • 3/4 cup heavy whipping cream (180 ml), cold
  • Zest of 1/2 orange
  • Optional garnish: Candied orange or tangerine slices, Fresh mint leaves or rosemary sprigs

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×2-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine orange zest and sugar. Rub together with fingers until fragrant. Stir in olive oil until fully combined.
  4. Add eggs one at a time, mixing well after each. Stir in milk, vanilla extract, and almond extract until smooth.
  5. Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely in the pan before removing.
  8. To make the frosting, beat mascarpone, powdered sugar, heavy cream, and orange zest in a bowl with an electric mixer until smooth and fluffy.
  9. Spread frosting over cooled cake and garnish with candied citrus slices and herbs if desired.

Notes

  • For a dairy-free version, omit the frosting and dust with powdered sugar.
  • Lemon zest can be used instead of orange for variation.
  • Ground cardamom or cinnamon adds warm depth to the flavor.
  • The cake can be made a day ahead and frosted before serving.
  • Unfrosted cake freezes well for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/orange-olive-oil-cake/