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Orange and olive oil cake

Ah, a delicious orange and olive oil cake! The magical blend of unusual ingredients creates deep, rich flavors. What makes it so special is the subtly chewy texture and the way each ingredient stands out. If you like to make desserts with healthy ingredients, don’t miss this recipe: Orange cake with olive oil! You won’t regret it.

Une recette proposée par :

  • Quantité

    8 people

  • Temps de préparation

    1 hour

  • Temps de repos


  • Temps de cuisson

    50 minutes

  • Temps total

    1 hour and 50 minutes

Liste des ingrédients

  • ½ sachet baking powder
  • 400 g full-fat liquid cream
  • 400 g mascarpone
  • 75 g powdered sugar
  • 6 g gelatin leaves

Orange and olive oil cake

La recette

– Preheat oven to 180°C.
– Remove the zest and juice from 2 oranges. Book now.
– In a bowl, whisk together the brown sugar, eggs and vanilla pod seeds until the mixture has doubled in volume.
– Add the orange juice and olive oil. Mix flour, baking powder and orange zest in a bowl. Add this mixture to the previous one. Pour the batter into an oiled 20 cm baking tin.
– Bake in the oven for 50 minutes. The cake is cooked when a blade inserted in the center comes out dry. Leave the cake to cool before unmolding.
– Meanwhile, prepare the mascarpone mousse. Soak the gelatine leaves in a bowl of water. In a large bowl, whip the whole cream until stiff. When this has risen, stir in the mascarpone and powdered sugar. Remove the gelatine sheets from the water. Heat 4 tbsp. tablespoons orange juice in a small saucepan and melt the gelatine leaves. Leave to cool and pour into the mascarpone mousse, mixing gently. Set aside in a cool place.
– Squeeze the juice from the remaining oranges. Cut the cake into 3 layers, taking care to remove the domed part from the top.
– Place the bottom half of the cake on a flat plate. Soak it in 1/3 of the orange juice. Spread 1/3 of the mascarpone mousse in an even layer. Repeat with remaining cake pieces, orange juice and mousse.
– Using a spatula, smooth the sides and top of the cake. Decorate with slices of kumquat, rosemary and pomegranate seeds.
– Chill the cake until ready to serve.

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