Orange Olive Oil Cake with Mascarpone Topping
This cake recipe is based on one of the best desserts I’ve ever eaten, one that I had at Chef Nancy Silverton’s Los Angeles restaurant, Osteria Mozza.
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This olive oil-based cake is dense and moist with a touch of orange zest and juice for acidity, served topped with a whipped mascarpone cream.
This cake recipe is based on one of the best desserts I’ve ever eaten, one that I had at Chef Nancy Silverton’s Los Angeles restaurant, Osteria Mozza. She serves mini rosemary olive oil cakes made in tea cake molds topped with olive oil gelato and sheets of caramelized sugar. It’s the perfect balance of sweet and savory and eating it was one of the most memorable ends of a meal that I have ever had. Craving more dishes like this? My lemon blueberry cake or German-almond apple butter cake recipe is right up your alley.
Key Ingredients in This Recipe
- Mascarpone – This soft Italian double or triple cream cheese is rich and silky. Mascarpone is added to a classic whipped cream recipe to cut the sweetness while the candied orange slices make for an elegant garnish.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. Much like cooking with wine, the quality of olive oil is key to this cake. Use a good quality extra virgin olive oil, one that you would use in a salad.
- Orange zest – The orange zest is the grated outer skin from the citrus to add a concentrated flavor. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Citrus – I slice and slowly dry out the citrus in the oven over a longer period of time at a low temperature as a garnish for the cake. I use a combination of cara cara oranges, blood oranges and lemons for a range of colors though one or any combination of dried citrus can be used.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Olive Oil Cake with Mascarpone Topping
For the dried winter citrus slices
- Bake the citrus slices. Heat the oven to 250ºF (120ºC). Arrange the citrus slices on a silpat or parchment paper lined baking sheet. Bake, flipping the slices every 15 minutes until the citrus slices are completely dry but not brown, about 1 hour (depending on the size and thickness of the slices – some may finish sooner than others).
- Let cool. Remove to a wire cooling rack and let cool completely.Slices can be made and stored up to 3 weeks ahead of time.
For the olive oil cake
- Prepare a cake pan. Rub a 9-inch (23cm) round cake pan with olive oil and fit a 9-inch (23cm) circle of parchment paper into the bottom of the pan. Put the pan into the oven and heat the oven to 400ºF (200ºC).
- Mix the dry ingredients. Add the flour, sugar, baking soda, baking powder and salt to a large mixing bowl and whisk until combined.
- Mix the wet ingredients. In another medium mixing bowl whisk together the milk, olive oil, eggs, orange zest and orange juice until thoroughly combined.
- Combine and add to the pan. Stir the wet ingredients into the dry until just combined and no flour remains. Pour the batter into the heated prepared pan and turn the oven down to 350ºF (180ºC).
- Bake the cake. Bake until a knife inserted into the middle of the cake comes out clean, about 1 hour. Let cool for 10 minutes then carefully run a knife around the side of the cake pan and turn the cake out onto a cooling rack. Let cool completely before topping.
To make the whipped cream
- Beat the whipped cream. Add the heavy whipping cream, mascarpone and confectioners sugar to the bowl of a stand mixer. Begin whipping at medium speed until frothy and bubbly. Turn the speed up to high and continue to beat until soft peaks form, about 7 minutes. Cover and refrigerate until ready to serve.
For assembly
- Assemble the cake and serve. Use a rubber spatula to spread the whipped mascarpone cream over the top of the cake. Spread some around the sides so it is slightly covered but has the “naked” effect. Arrange the dried citrus over the top of the cake and serve.
Tips for the best olive oil cake
- The texture of olive oil cake actually improves over time so these cakes are best made a day in advance then assembled just before serving.
- Make sure it’s cooled completely before topping with the whipped cream otherwise it will slip off!
Swaps and substitutions
- The orange juice and zest can easily be swapped for lemon juice and lemon zest for a slightly different take on this olive oil cake recipe. Lemon olive oil cake can also be garnished with a dusting of poppy seeds. A lemon infused olive oil would also enhance the lemon flavor.
- The dried citrus topping makes for an impressive garnish though it can be skipped in favor of freshly grated orange zest to enhance the citrus flavor.
Other Recipes to Try
If you enjoy this orange olive oil cake recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Orange Olive Oil Cake with Mascarpone Cream
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Ingredients:
For the dried citrus slices:
- 3 medium cara cara oranges, blood oranges or lemons, thinly sliced any seeds removed
For the olive oil cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups whole milk
- 1½ cups extra-virgin olive oil
- 2 large eggs
- 1 tablespoon orange zest
- 2 tablespoons freshly squeezed orange juice
For the whipped mascarpone cream:
- 1½ cups heavy whipping cream
- ½ cup mascarpone cheese
- ½ cup confectioner’s sugar
Instructions:
For the dried winter citrus slices:
- Heat the oven to 250ºF (120ºC). Arrange the citrus slices on a silpat or parchment paper lined baking sheet.
- Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 1 hour (depending on the size and thickness of the slices – some may finish sooner than others).
- Remove to a wire cooling rack and let cool completely. Slices can be made and stored up to 3 weeks ahead of time.
For the olive oil cake:
- Rub a 9-inch (23cm) round cake pan with olive oil and fit a 9-inch (23cm)circle of parchment paper into the bottom of the pan. Put the pan into the oven and heat the oven to 400ºF (200ºC).
- Add the flour, sugar, baking soda, baking powder and salt to a large mixing bowl and whisk until combined. In another medium mixing bowl whisk together the milk, olive oil, eggs, orange zest and orange juice until thoroughly combined. Stir the wet ingredients into the dry until just combined and no flour remains.
- Pour the batter into the heated cake pan and turn the oven down to 350ºF (180ºC). Bake until a knife inserted into the middle of the cake comes out clean, about 1 hour.
- Let cool for 10 minutes then carefully run a knife around the side of the cake pan and turn the cake out onto a cooling rack. Let cool completely before topping.
For the whipped cream:
- Add the heavy whipping cream, mascarpone and confectioners sugar to the bowl of a stand mixer. Begin whipping at medium speed until frothy and bubbly.
- Turn the speed up to high and continue to beat until soft peaks form, about 7 minutes. Cover and refrigerate until ready to serve.
For assembly:
- Use a rubber spatula to spread the whipped mascarpone cream over the top of the cake. Spread some around the sides so it is slightly covered but has the “naked” effect. Arrange the dried citrus over the top of the cake and serve.
Nutrition:
Calories: 844kcal | Carbohydrates: 72g | Protein: 7g | Fat: 63g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 123mg | Potassium: 241mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1128IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 2mg
DID YOU MAKE THIS?
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Your metric measurements are completely wrong.
Oh no! The metric measurements are auto generated so let me look into it. Thank you for calling it to my attention. My apologies.
This looks so good! What a great combination of flavors!
Thank you so much!
Have the metric measurements been corrected? Would like to try this recipe.
Yes, they are correct. I hope you enjoy the recipe!
Hi!
Can you confirm how long this cake stays good for?
Can you bake and freeze ahead of time?
Thanks
xx
Olive oil cake will stay fresh for 3-4 days at room temp or 1 week in the fridge! Yes, you can bake olive oil cake ahead of time and freeze it for later! Olive oil cakes freeze well due to their moist texture. It helps them retain their flavor and consistency even after being frozen. Make sure to cool it completely then wrap it tightly in plastic wrap followed by aluminum foil or a resealable plastic bag. Olive oil cake can be stored for up to 3 months.
Can you try this with any other flour? almond, coconut, gf?
Thanks!
Unfortunately I have not tried this recipe with an alternative flour, sorry!
Hello! I don’t see an explanation in the post for putting the cake pan in the oven to pre-heat first. I’ve never done that for any cake baking. What’s the benefit of doing this? Thx!
It adds a lovely crisp crust on the exterior of the olive oil cake! I don’t recommend doing it with other more standard cake recipes but with the olive oil it adds almost a little crunch on the outside! Hope you enjoy!
This cake is just outstanding – it is moist and flavorful and the Mascarpone frosting adds just the right touch.
This is the third time I have made this cake but forgot to review it. It has quickly become a household favorite. It is so moist and the frosting isn’t too sweet.