Olive Oil Cake
Olive Oil Cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.
We love making rich and delicious cakes, like our popular Chocolate Flourless Cake, Oreo Chocolate Cake and Baileys Chocolate Cake.
Olive Oil Cake
This Olive Oil Cake is covered in a sweet raspberry buttercream. First it’s absolutely delicious, its soft and moist with a tender crumb. Also, its fragrant, sweet and fresh, because the citrus flavor works so nice with the sweet raspberry cream. May I add that this Mandarin Olive Oil Cake is also very easy to make. The cake is very tender, but I added a little cornmeal, so every tender bite packs a little crunch.
Topped with chocolate ganache and fresh summer fruits, this cake won’t last long in your kitchen. This Olive Oil Cake is actually loaded with freshly grated mandarin zest and mandarin juice for an extra boost to that beautiful citrus flavor. Vanilla bean seeds are added to create a dimension of flavors.
Why You’ll Love this Olive Oil Cake
- Firstly, it is rich and creamy and are a show stopper dessert.
- Easy to find ingredients and minimum prep work and dishes to clean.
- Also, it’s perfect for brunch parties and for bigger crowds.
- In addition, it is easy to transport if you have to take them to a brunch party.
- Perfect for special occasions like Valentine’s Day.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
How to make mandarin zest
Follow the easy steps below:
- First, rinse the mandarin.
- Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
- Next, grate the yellow skin of the mandarin only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
- Rotate the mandarin and repeat. Once the white pith is exposed, rotate the mandarin and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.
HOW TO FREEZE CAKE LAYERS
You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:
- Bake the cake layer and cool each layer on a wire rack. Make sure the cake layers are fully cooled before freezing.
- Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer zip lock bag (if it fits).
- Write the date and cake type on the zip lock bag.
- Lay the cake layers flat in the freezer.
- Cakes can be frozen for up to 3 months.
Olive Oil Cake
Olive Oil Cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.
Prep time: 50 minutes Cook time: 35 minutes Total time: 1 hr 25 mins
Ingredients
Cake:
Raspberry Buttercream:
Ganache:
Garnish:
Instructions
Cake Layers:
Raspberry Buttercream:
Ganache:
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