Mandarin Olive Oil Cake with Raspberry Buttercream

Fragrant and tender mandarin olive oil cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.

Hi guys, it can’t pass a week without cake, right? I am head over heels into this Mandarin Olive Oil Cake covered in a sweet raspberry buttercream. This cake is summer goals, I want to look that bright and attractive every single day!

Ok so let me tell you a bit more about my newest olive oil cake , first it’s absolutely delicious, its soft and moist with a tender crumb. Its fragrant, sweet and fresh, 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.

Now, I must share with you my latest discovery that actually is the star of this cake! Meet Mandarin Olive Oil, this oil is everything you want this summer, its great in baked goods and delicious drizzled on vanilla ice cream, also perfect for dipping.

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I received a beautiful package from Nudo Adopt, the company behind the great concept of adopting an olive oil tree in Italy or tea garden in India and you can receive olive oil and tea straight to your door. Check them here to learn more. You will fall in love with their beautiful olive oil flavors and delicious teas. A piece of this olive oil cake would definitely go well with a hot cup of tea.

Topped with chocolate ganache and fresh summer fruit, this cake won’t last long in your kitchen. This Mandarin 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.

Check that slice!

Now who wants cake? I want some more!

Yum!

Mandarin Olive Oil Cake

 

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Prep time

60 mins

Cook time

35 mins

Total time

1 hour 35 mins

 

Fragrant and tender mandarin olive oil cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.

Author: Katalina Kastravet

Recipe type: Cake

Cuisine: Italian

Serves: 1 cake

Ingredients

• Cake:
• 3 cups All Purpose Flour
• ½ cup corn meal
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• 6 large eggs
• 2 cups granulated sugar
• 1¼ cups extra virgin mandarin olive oil
• 5 Mandarins
• ¾ cups fresh mandarin juice, from the mandarins or store bough
• 2 tablespoons mandarin zest
• 3 vanilla beans, seeds only
• Orange gel food color, optional
• Raspberry Buttercream:
• ½ cup fresh raspberries
• 1 cup butter
• 8 ounces cream cheese
• 6 to 8 cups powdered sugar
• 3 vanilla beans, seeds only
• Ganache:
• 1 cup whipping cream
• 12 ounces yellow candy melts
• Garnish:
• Cherries
• Berries

Instructions

1. Cake Layers:
2. Preheat oven to 350 degrees F.
3. Prepare three 8-inch round cake pans by spraying them with baking oil and adding parchment paper to the bottom, and another coating of baking spray.
4. Combine flour, corn meal, salt and baking powder in a small bowl, whisk and set aside.
5. Whisk eggs and sugar in the bowl of an electric mixer until lighten in color, add the mandarin zest and vanilla bean seeds.
6. Whisk in the mandarin olive oil.
7. Add half of the dry ingredients, followed by the mandarin juice and the rest of the dry ingredients and a few drops of orange gel food coloring. Using a spatula scrape the sides of the bowl and whisk on low.
8. Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
9. Cool in the pan for 10 minutes, invert the pans onto a cooling rack and cool to room temperature.
10. Raspberry Buttercream:
11. Puree the raspberries in a food process or blender, if you don’t want seeds in the frosting, press the puree through a strainer held over a bowl. You may get approximatively 3 to 4 tablespoons of seed free raspberry puree. You can also leave the seeds in and just use 3 - 4 tablespoons of the puree.
12. Add butter and cream cheese to the bowl of a mixer and beat until combined for about 2 - 3 minutes. Add powdered sugar cup by cup while beating after each addition. Add raspberry puree and vanilla bean seeds and beat until completely combined.
13. Once the cake has cooled frost it.
14. Ganache:
15. In a microwave safe bowl, heat whipping cream in the microwave for 40-60 seconds until hot. Place candy melts in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 10 minutes) before pouring over the cake to cupcakes.
16. Garnish with fresh fruit and berries.
17. Store cake in the fridge until serving.
18. Enjoy!

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*This post was brought to you in partnership with Nudo Adopt. All opinions as always are my own.