Spanish Olive Oil Cake with Citrus Mascarpone & Toasted Almonds
Prep 20 min · Cook 28 min · Serves 2 · medium
A rustic Spanish torta made with fruity olive oil, orange zest, and polenta creates a tender, moist crumb that's sophisticated yet simple. Topped with whipped mascarpone infused with lemon and finished with candied orange peel and toasted almonds for textural contrast.
Ingredients
- 0.25 cup Extra virgin olive oil, Spanish variety preferred
- 0.5 cup Granulated sugar, divided
- 2 whole Large eggs, room temperature
- 0.75 cup All-purpose flour
- 0.25 cup Fine polenta cornmeal
- 1 tsp Baking powder
- 0.25 tsp Sea salt
- 1 tbsp Orange zest, freshly grated
- 3 tbsp Fresh orange juice
- 0.5 cup Mascarpone cheese, softened
- 0.5 tsp Lemon zest, for topping
- 1 tbsp Honey, for mascarpone
- 0.25 cup Sliced almonds, toasted
- 2 tbsp Candied orange peel, chopped
Instructions
- 1
Preheat oven to 350°F. Grease a 7-inch round cake pan and line bottom with parchment paper.
- 2
Whisk together olive oil and 0.4 cup sugar until combined. Add eggs one at a time, whisking well after each addition.
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