Citrus Olive Oil Cake

Recipe adapted from Olive Oil Cake at Food52 by Rachel Binder and Gerri Sarnataro from Maialino Restaurant, NYC

Makes a 9-inch round cake

2 cups-all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups blood orange olive oil or extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 tablespoon grated clementine zest
1/4 cup fresh clementine juice
1/4 cup Grand Marnier

Mascarpone Whipped Cream

8 ounces mascarpone cheese, well chilled
1 tablespoon vanilla bean paste
1 cup whipping cream, well chilled

For the cake:
Preheat oven to 350 degrees.
Oil a 9-inch cake pan that is 2 inches deep. Line the bottom with parchment paper.

Ina medium bowl, whisk together the flour, sugar, salt, baking soda and baking powder. In another large mixing bowl, whisk the olive oil, milk, eggs,clementine zest and juice and Grand Marnier. Add the dry ingredients, whisk until well combined.

Pour batter in prepared pan and bake for 1 hour, until the top is golden brown and cake test comes out clean. Transfer the cake to a rack and cool for 30 minutes.

Run a sharp knife around the edge of the pan, remove and let the cake cool on the rack about 2 hours.

For the whipped cream:
Place the mascarpone in a medium mixing bowl and using a hand mixer in chilled bowl and start beating. While beating, add the vanilla bean paste. Slowly add the whipping cream while still beating or until it becomes light and fluffy.

COOK’S NOTES: If you don’t want to bother using a blood orange oil, use a really good extra-virgin olive oil. If so, use a bit more clementine or orange zest to bump up the citrus flavor. The Gran Marnier can be omitted, but it does add depth of flavor to the cake.