marscapone

Gail’s Citrus Olive Oil Cake with Marscapone Whipped Cream Frosting

2020, baking, celebrations, friends, holidays

My friend brought over the absolutely stunning and delicious cake for CNY. Had to ask for the recipe. Although she used two different citrus infused olive oils and skin of home grown oranges, hopefully, the result will just as good with a light olive oil. I’ll just have to remember to do it during citrus season. This cake apparently sinks in the middle and get better with time, so could be make ahead of time. This makes one-layer. Double the recipe for a two layer cake.

  • 1 1/2 cups (195g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 3/4 cups (380g) sugar
  • 2 tsp orange zest
  • 2/3 cup fresh orange juice
  • 2/3 cup olive oil
  1. Butter a springform or 9-inch cake pan. If using a cake pan, line the bottom with greased parchment paper.
  2. Whisk together the dry ingredients
  3. With an electric mixer, beat the eggs, then gradually add the sugar, beating until thick and pale yellow. Beat in the orange zest till well combine
  4. In a measuring cup, combine the orange juice and oil.
  5. Add the dry ingredients and the oil to the egg mixture, alternating and in thirds.
  6. Bake at 375 degrees. Check after 30 minutes and cover if it’s browning too quickly. Should bake for about 50 minutes.
  7. Try opening the oven and leaving the cake in there to minimize the falling.
  8. Let cool and top with powdered sugar or the frosting below

Marscapone and Whipped Cream Frosting (for 1 layer)

  • 1 1/2 cups heavy whipping cream
  • 2-4 TBSP cup powdered sugar
  • 4 oz marcapone cheese
  • few TBSPs of citrus curd or jam
  • orange zest