A recipe for a light and delicious citrus olive oil cake with a mascarpone frosting.
Ingredients:
For the cake:
3 Oranges
1 cup of sugar
¼ cup of plain yoghurt (can be plant based)
3 eggs
1 ¾ cups of all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
2/3 cup good quality olive oil
For the frosting:
¼ cup mascarpone
1 tsp. orange zest
1 cup of heavy whipping cream
1 tbsp. sugar
Method:
Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Mix together your dry ingredients in a large bowl: Flour, baking powder, baking soda, salt, and sugar. Juice a 1/3 of fresh orange juice and reserve the zest of these oranges for your citrus frosting. Mix the juice with remaining wet ingredients: Eggs, plain yoghurt, folding in the olive oil last. Combine your wet and dry ingredients and pour into your cake pan and place in the oven for 55 mins until cooked in the center.
After your cake has cooled, use a mixer to whisk together the ingredients for your frosting. Use a spatula knife to spread the frosting on top, and decorate with kumquats, mandarin leaves, or other foliage.
