Spanish Olive Oil Cake with Citrus Mascarpone & Toasted Almonds

Ingredients

• 1/4 cup extra virgin olive oil, Spanish variety preferred
• 1/2 cup granulated sugar, divided
• 2 whole large eggs, room temperature
• 3/4 cup all-purpose flour
• 1/4 cup fine polenta cornmeal
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp orange zest, freshly grated
• 3 tbsp fresh orange juice
• 1/2 cup mascarpone cheese, softened
• 1/2 tsp lemon zest, for topping
• 1 tbsp honey, for mascarpone
• 1/4 cup sliced almonds, toasted
• 2 tbsp candied orange peel, chopped

Instructions

1. 1

   Preheat oven to 350°F. Grease a 7-inch round cake pan and line bottom with parchment paper.

2. 2

   Whisk together olive oil and 0.4 cup sugar until combined. Add eggs one at a time, whisking well after each addition.