I have never been much of a baker – sorry no sourdough or banana bread is happening around here right now – and I wouldn’t even say I have much of a sweet tooth, but quartine starts to get to you after a while.
When I saw this cake by my friend and wonderful chef Amanda Frederickson, I knew I had to give it a go. She’s just come out with a fantastic cookbook called Simple Beautiful Food filled with gorgeous but most importantly easy-to-make dishes that you can whip up quickly.
This beauty of a cake’s primary ingredient is olive oil, but the addition of orange adds a lovely subtle flavor. This is the kind of cake you can eat for breakfast. Trust me, I tried it and I think you should too. Continue to scroll for the complete recipe.
Orange Olive Oil Cake with Mascarpone Whipped Cream
adapted from Food 52 recipe
For the cake:
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/3 cups extra-virgin olive oil
• 3 large eggs, separated
• 1 1/2 Tbs. orange zest
• 1 1/4 cups whole milk
• 1/4 cup fresh orange juice
• 1/4 cup Grand Marnier
For the topping:
• 1 cup heavy whipping cream
• 2 Tbs. sugar
• 8 oz. mascarpone cheese, cold
Pre-heat oven to 350°F. Line a 9″ cake pan with parchment paper and spray with non-stick spray.
In a large bowl, whisk combine the flour, sugar, salt, baking soda, and baking powder.
In another bowl, combine the olive oil and egg yolks. Whisk well until creamy and emulsified, about 1 to 2 minutes. Add the egg whites, milk, orange zest, orange juice and Grand Marnier and whisk to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake the cake for about 1 hour or until a toothpick comes out clean when inserted into the middle. (Cover the top of the cake if it starts to become too brown).
Let the cake cool to room temperature.
When ready to serve the cake, make the mascarpone whipped cream by whipping the cream and sugar (either by hand or using a mixer) until soft peaks form. Add the mascarpone cheese and whip until just combined. Place a couple of large dollops of the whipped cream on the center of the cake and garnish with orange zest.
Makes 8 to 10 servings.
cake image and recipe courtesy of amanda frederickson, cake slice by moi