Orange Olive Oil Cake with Mascarpone Whipped Cream

Prep Time: 8 minutes

Cook Time: 1 hour

Serves: 8-10

Source: Amanda Frederickson

Branch This recipe uses Ciccio’s Original Grande

When we came across this recipe, we had a feeling it was going to be a winner! This cake remains moist for days, encouraging you to take your time and savor each and every piece. Buon appetito!

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 (or Cointreau, or other orange liqueur)

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 large dollops of the whipped cream on the center of the cake and garnish with orange zest.

Serve immediately.

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