Orange Olive Oil Cake with Mascarpone Whipped Cream
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- čas přidán 24. 01. 2017
- I made this cake for Thanksgiving and it was by far everyone's favorite dish on the menu! I adapted it slightly from a Food 52 Recipe and added mascarpone whipped cream on top. I am totally obsessed with this recipe and you will be too if you try it!
Grab my version of the recipe here: bit.ly/2j5bxk5
Here is the original recipe:
food52.com/recipes/26709-maia...
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I have been making this cake for 4 years now and it really is amazing! I had never heard of an olive oil cake so I had to try it. It is soooo good and almost foolproof! A real show stopper and crowd pleaser. I top mine with candied orange slices when I really want to be fancy and usually serve it for family brunches. Thank you so much Amanda! Miss your regular uploads but your IG is great too 🤗
When back here to say thank you... the recipe is phenomenal. Best recipe ever its so addicting my in law love it too.
The best! I love this!
Hi Amanda...if all troubles of the world could be solved like this 'homesickness' :)
I just decided to bake the cake for healing those feelings and because I have here a orange tree that drops its fruits quicker than I can 'bake them'. I did some tinny changes either because I lack ingredients (Gran Marnier, difficult to find in rural Brazil) or because I got used to some combinations and really like them. I have followed exactly the recipe, except:
- I used 4/5 of all purpose flower + 1/5 corn flour (not starch).This combo of flours works nicely in olive oil cakes, especially not flavored ones ('olive oil pound cakes').This was a try, because 1/5 is much less than what I usually do (1/4 to 1/3)
- I had no Gran Marnier or Rum, so I used instead some tawny Port Wine with a tsp of Orange extract. Because this cake is orange flavored - may be less than the one I usually do (which doesn't call for milk but 100% orange juice)- I have refrained from using thyme or rosemary. For unflavored cakes, I like to add some chopped dry thyme and /or anise. The Port made the final batter of a pale fudge color, instead of yellow.
Now, my 'oohhhs ' and 'woowwws' for this bake:
- it took me 1 hour and 15 minutes to get the cake done and brown like yours and it really tricked me because the texture of the final product while hot is very spongy to the touch.
-this cake makes a mysterious rosette (almost like those of medieval cathedrals) exactly on the center, and I have seen this in other youtube bakes of the same recipe, including yours:this rosette rises slightly above the batter during the entire baking process, and sinks when cool. Why?? - Anyone, any thoughts??
- the cake is still cooling and probably will be served only tomorrow evening (olive oil cakes always mature and taste better 1-2 days after), so I ignore its crumb, color and the taste (curious about how just one [half in my case] orange comes out); but i'm amazed on how a cake made with no creaming or egg whipping can rise so much and have a spongy, light puff to the touch. If I had only the ingredients, my instinct would have told me to whip the eggs with sugar to ribbon stage and add the liquids alternating with the dry ingredients. BUT NO! - this cake rose amazingly from nowhere (I mean, not a single maneuver to develop air bubbles was performed during the entire proceeding).
This recipe definitively has changed the way I see cakes, for sure! - I'm amazed! - truly!
I might serve this with a glaze of orange/lemon curd or just a dollop for those who want.
I'll let you know what I think after tasting it...in a very short sentence...rs, rs...
Thanks again for a wonderful recipe and nice video. I have bake it in less than one week!
Results: Definitively a moist cake.The Orange aroma is stronger to the smell than taste, so I might add more zest or substitute part of the milk for more juice.
- The crumb was may be a bit denser (I forgot that corn flour does this, unless you whip eggs and sugar to near ribbon stage).
- Mine was crunchy at the outside when it came from the oven... but I guess I left it way to much in plain air, so it absorbed some
humidity.
Well explained and well demonstrated..........
OMG! I DO NOT BAKE! I only cook but this has got to be my next inspiration! And your version is the one I want to make! You have totally inspired me! Thank you!!
This looks sinfully delicious and indulgent and I want to make it immediately. I’m wondering why you separated the eggs if the yolks and white just end up mixed into the wet ingredients? I’ve never seen that done before.
Amanda you are thee best!!!! I love this video and receipe and so does my boyfriend! Also you look just like Caroline Wozniacki who I also am a fan of! I love it! Thanks Amanda!
this looks so delicious! thanks for sharing xxx
One of my favorites!!!
Can't wait to make this for our next girls' lunch! They will just love this - we are all Florida girls, too. Thanks Amanda
Yeah to the Florida ladies!!!! xx
looks amazing, have to try.
Hi! Yes you have to!! It is one of my favorite desserts. Simple and yet oh so tasty!
I'm making this cake this weekend
Yay!! Let me know what you think!
looks so delicious :)) How big is your cup (grams or mililiters)?
Wow amazing recipes!!! just suscribed from Argentina 💙🇦🇷🇦🇷
Your Also si pretty , look like Diana Krall, My favourite jazz músician
Well done, Young Lady
I made this cake about 1 hour ago. And it didn't turn out very well. I cooked it for 1 hour and 30 minutes +, and it would never cook. A toothpick inserted into the center never came out clean
:( I actually made it a lime cake instead. I didn't use the liquor, just 1/2 cup of lime juice, so 3/4 cups in total. Maybe there was way too much liquid in the batter? I don't know :( I will try it again maybe.
Can I leave out the alcohol?
Hi - yes! I would substitute it with orange juice instead (so 1/2 cup orange juice if removing the alcohol)
Thank you
Fahmida P *
Rarrr did you just say "ekk-specially"???
This cake was good, but the amount of olive oil is way too much… you wont like it if you are not used to eat oily foods!
The cake tastes like orange, but not orangey enough… i expected the flavor to be much more noticeable!
The texture of the cake is very fluffy and moist… but its just too oily for us!