There’s something about citrus and olive oil together that feels timeless, especially in the colder months. This cake leans into orange in every way — zest, juice, and liqueur folded into a tender, oil-rich crumb. Finished with a billow of whipped mascarpone cream, it’s simple but lush, equally at home on a weekday counter or carried out for a celebration.
Olive Oil Cake with Mascarpone Cream
Ingredients
2 cups (250 grams) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups (285 grams) extra-virgin olive oil
1 1/4 cups (300 grams) whole milk
3 large eggs, at room temperature
1 1/2 tablespoons grated orange zest
1/4 cup (60 grams) fresh orange juice
1/4 cup (55 grams) Grand Marnier (or more orange juice)
Mascarpone Whipped Cream
1/2 cup (112 g) mascarpone, cold
1/2 cup + 2 tablespoons (150 g) heavy cream, cold
1 tablespoon (12 g) sugar
Pinch of salt
1/2 teaspoon (2 g) vanilla extract
Instructions
For the cake
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Preheat the oven to 350°F. Butter or spray a 9-inch cake pan and line the bottom with parchment paper.
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In a medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
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In a separate bowl, whisk the olive oil, milk, eggs, orange zest and juice, and Grand Marnier until smooth. Add the dry ingredients and whisk just until combined.
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Pour the batter into the prepared pan and bake for about 1 hour, until the top is deeply golden and a cake tester inserted into the center comes out clean.
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Transfer the pan to a rack and let the cake cool for about 30 minutes.
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Run a knife around the edge of the pan, invert the cake onto the rack, remove the parchment, and let cool completely, about 2 hours.
For the mascarpone cream
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In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, cream, sugar, vanilla, and salt.
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Whip on high speed until soft peaks form.
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Use right away, or cover and refrigerate for up to 2 days.
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