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Home > Restaurants > Recipes > Olive-Oil Cake With Mascarpone and Candied Orange Peel

Olive-Oil Cake With Mascarpone and Candied Orange Peel

Provided by: Chefs Joseph Ogrodnek, Walker Stern

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Ingredients

Candied orange peel
Zest of 1 orange, removed in strips with a vegetable peeler, with no pith attached
½ cup freshly squeezed orange juice
1 cup sugar
2 tbs. honey
1 vanilla bean, seeds scraped

Amaretto syrup
1 cup sugar
1 vanilla bean (you can use the same bean as in the orange zest confit)
About 2 tbs. amaretto

Mascarpone cream
2 oz. mascarpone cheese
½ cup heavy cream
½ tbs. sugar
¼ tsp. pure vanilla extract
Seeds from ½ vanilla bean

Olive-oil cake
3 large eggs
¼ cup milk
¾ cup extra-virgin olive oil
1 cup sugar
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
2/3 cup almond flour
1½ cups AP flour plus more for dusting
½ tsp. kosher salt
2 tsp. baking powder
Nonstick cooking spray

Instructions

Candied orange peel: Put the orange zest in a small pot and cover with cold water. Bring the water to a boil, then immediately drain. Repeat 2 times. Add ∏ cup cold water, the orange juice, sugar, honey, and vanilla bean to the pot and bring to a simmer over very low heat. Continue to gently simmer until the zest is tender (about 1∏ hours; do not allow it to boil rapidly). Remove the pot from the heat and let the zest cool in its syrup. The orange confit can be used right away or stored in its syrup in an airtight container in the refrigerator for up to 3 days.

Amaretto syrup: Put the sugar, vanilla bean, and 1 cup cold water in a small pot and cook over medium-high heat, whisking constantly until the sugar dissolves (about 5 minutes). Remove the pot from the heat and let the syrup cool, then whisk in the amaretto, adding more to taste. The syrup can be used right away or refrigerated in an airtight container for up to 24 hours.

Mascarpone cream: Put the cheese, cream, sugar, vanilla extract, and vanilla seeds in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until fluffy (about 3 minutes). The cream can be used right away or refrigerated in an airtight container for up to 4 hours.

Olive-oil cake: Preheat the oven to 350. Put the eggs, milk, olive oil, sugar, lemon and orange zests, almond flour, AP flour, salt, and baking powder in a mixing bowl. Whisk together by hand until well incorporated. Prepare a 2-by-9-inch round cake pan by spraying the inside with nonstick cooking spray, then sprinkling 1 cup of flour into it, turning the pan to coat it, and pouring out any remaining flour. Transfer mixture to pan and set on a rimmed baking tray. Bake in the oven until it rises and is golden-brown and a cake tester or toothpick inserted in the center of the cake comes out clean (45 to 50 minutes). Remove the baking tray from the oven and let the cake cool. Serve right away or let rest at room temperature in a covered cake stand for up to 8 hours. to serve: Slice the cake into individual portions. Set each portion on a plate and spoon the amaretto syrup over the cake, letting it soak it up and using all the syrup. Top each serving with mascarpone cream and confited orange zest.

Recipe adapted from Battersby: Extraordinary Food From an Ordinary Kitchen, by Joseph Ogrodnek and Walker Stern (Grand Central Publishing).

Recipe adapted from Battersby: Extraordinary Food From an Ordinary Kitchen, by Joseph Ogrodnek and Walker Stern (Grand Central Publishing).

(Published 2015)