Sunday, March 24, 2013
Olive Oil Cake with Vanilla Orange Whipped Mascarpone
My husband and I lived in New Jersey for a bit and one of our favorite things to do was to hop on the train and head into the city. We would wander around the streets of NYC, visit museums and enjoy all of the wonderful restaurants!
I have a dear friend who is an accountant turned chef. She is now a food stylist but briefly worked in the kitchen at Maialino, a Danny Meyer restaurant in Gramercy. I am so happy that she introduced me to this little gem. If you ever find yourself in New York, this should definitely be a stop on your list. I am not kidding when I say that EVERYTHING I've ever had there is amazing.
Matt and I actually celebrated our 4th wedding anniversary at Maialino, indulging in course after course. For dessert, we had the olive oil cake with vanilla bean mascarpone. The flavor was so different than other cakes. You could really taste the olive oil and I loved it!
Since we do not have a Maialino near us (sigh), I recently did some research online and was ecstatic to have found this recipe. It is straight from a former Maialino employee! This cake is so moist and dense and the whipped vanilla and orange mascarpone almost tastes like a creamsicle.
Some of the key players in this recipe. The orange zest and Grand Marnier really compliment the olive oil.
This recipe made one 9-inch pan and still had some batter left over. I poured the remaining batter into two mini spring form pans. They made the prefect individual size cakes, perfect for two people (or one very hungry person) to share.
Olive Oil Cake
Preheat oven to 325 degrees
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cup sugar
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
1 1/2 teaspoon vanilla
1 tablespoon orange zest
1/4 cup Grand Marnier
Line the bottom of a 9 inch round baking pan with parchment paper. Spray the sides with olive oil cooking spray.
In separate mixing bowl, sift flour, salt, baking soda and baking powder together. Set aside. In standing mixer, beat eggs and sugar together with whisk attachment until combined. Slowly add olive oil, milk, vanilla, orange zest and Grand Marnier. Gradually add in the dry ingredients and mix until combined.
Pour batter into lined pan and bake in oven until golden brown and a cake tester comes out clean. About 25-30 minutes. (I forgot to monitor the time but check on it after about 25 minutes. When the center is no longer "jiggly", the cake is done). Loosen the edges with a knife, take out of pan and cool. Dust with powder sugar and top with vanilla, orange whipped mascarpone.
Vanilla Orange Whipped Mascarpone
1 cup heavy cream
1/2 cup powdered sugar
1 cup mascarpone cheese
1 1/2 teaspoon vanilla bean paste (or vanilla)
1/4 cup fresh squeezed orange juice
1 tablespoon orange zest
Whip cream and powdered sugar together in a mixer with whisk attachment until stiff peaks form. Add mascarpone, vanilla, orange juice and orange zest. Whip on high until very light and fluffy. Top cooled olive oil cake with scoop of whipped mascarpone.