Orange olive oil cake

Name: Orange olive oil cake
Prep time: 30 min
Total time: 65 min
Yield: 16
Ingredients: 250 g white flour; 200 g sugar; 1 ½ tsp baking powder; ½ tsp sodium bicarbonate; 2 tsp vanilla paste; 40 g icing sugar; 2 eggs; 180 g plain yoghurt; ½ dl milk; 250 g mascarpone; 1 ¼ dl double cream; 2 organic oranges; 1 ¾ dl olive oil; ¼ tsp salt

desserts Baking sweet bake

Total: 1 hr 5 min. | Active: 30 min.

vegetarian

33 Likes

Fresh, zesty and elegant, this orange olive oil cake is everything we love about late-winter baking. The crumb stays unbelievably moist thanks to the olive oil, while the citrus note gives it a sunny, fresh touch – perfect for a light afternoon treat. Slice it into neat little squares and finish with a dollop of mascarpone cream. It's a simple, fresh orange cake with just the right amount of indulgence.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 16 pieces

Cake mixture
250 g	white flour
200 g	sugar
1 ½ tsp	baking powder
½ tsp	sodium bicarbonate
¼ tsp	salt
2	eggs x
180 g	plain yoghurt
1 ¾ dl	olive oil
½ dl	milk
2	organic oranges, grated zest and 4 tbsp of juice
1 tsp	vanilla paste

Topping
250 g	mascarpone
1 ¼ dl	double cream, chilled
40 g	icing sugar
1 tsp	vanilla paste

How it's done

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Place the eggs in a bowl along with all the other ingredients up to and including the vanilla, mix well, add to the flour, mix. Transfer the cake mixture to the prepared tin.

To bake

Approx. 35 mins. in an oven preheated to 170 °C (convection). Remove from the oven, leave the cake to cool in the tin.

Topping

Place the mascarpone in a bowl along with all the remaining ingredients, beat using the whisk on a mixer. Transfer the mixture to a piping bag with a flat petal nozzle or a serrated nozzle.

To serve

Remove the cake from the tin, trim the edges if necessary. Cut the cake into 16 slices, pipe the mascarpone mixture on top in a wavy design.

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