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:
MAIALINO’S OLIVE OIL CAKE:
* 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!”
