Yesterday I successfully made an Italian Olive Oil cake.  The third time’s a charm, right?  The cake is similar in texture to cornbread; it’s soft in the center, and the edges- as well as bottom – are caramelized and delicious.  A Mascarpone frosting topped it off, with turbinado sugar sprinkled over the top.  In my opinion, this cake has a stand-alone flavor that is best experienced without any frosting; however, when has the lightness of Mascarpone frosting NOT been a fabulous compliment to any Italian dessert?






This recipe comes from Genius Recipes, via FOOD52:

* 2 cups all-purpose flour
* 1 3/4 cup sugar
* 1 1/2 tsp. kosher salt
* 1/2 tsp. baking soda
* 1/2 tsp. baking powder
* 1 1/3 cup extra-virgin olive oil
* 1 1/2 cup whole milk
* 3 large eggs
* 1 1/2 Tbl. grated orange zest
* 1/4 cup fresh orange juice
* 1/4 cup Grand Marnier

1.  Heat oven to  350°F.  Oil, butter or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.  
2.  In a bowl, whisk the flour, sugar, salt, baking soda and powder.   In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier.   Add the dry ingredients; whisk until just combined.
3.  Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.   Transfer the cake to a rack and let cool for 30 minutes. 
4.  Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Eat the cake with or without frosting.  Magiare!

Mascarpone frosting:

*  2 cups heavy whipping cream
*  1 tsp. vanilla
*  6 Tbl. confectioners sugar
*  8 oz container Mascarpone

Mix all indredients until peaks form.  I  chill my frosting after mixing, but this step is optional. 
That’s it, very simple.  “Easy peezy lemon squeezy!”


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