Olive Oil Cake with Grand Marnier Berries and Mascarpone Cream
A traditional olive oil cake with orange zest complements the citrus flavor from the berries macerated in Grand Marnier. Topped with a creamy mixture of Mascarpone cheese and whipped cream this dessert is perfect for brunch, Mother’s Day or any holiday!
- 1 1/4 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 eggs room temperature
- 1/3 cup olive oil
- 1/3 cup greek yogurt
- 1 teaspoon grand marnier
- zest of 1 orange
Grand Marnier Berries
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 tablespoon sugar
- 2 tablespoons Grand Marnier
- 4 ounces mascarpone cheese
- 8 ounces heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Prepare cake pan or loaf pan by greasing and flouring. Set pan aside.
In bowl sift together flour, baking powder and salt. Set bowl aside.
In a large bowl beat eggs and sugar for 3 minutes, until light and fluffy. Add olive oil, zest, Greek yogurt and Grand Marnier and mix until combined.
Once wet ingredients are mixed slowly add dry ingredients folding in gently with spatula. Be careful not to over mix, only stirring until no dry flour remains.
Pour cake batter into prepared pan. Place on baking tray and slide into preheated oven in the middle rack. Bake for approximately 35-40 minutes or until toothpick comes out clean.
Remove cake from oven and allow to cool on wire rack.
In a stand mixer beat mascarpone and heavy cream starting on low speed. As cream thickens add powder sugar and vanilla. Turn speed up beating until it’s the consistency of fluffy whipped cream.
Assemble your cake by slicing into 8-10 slices and arrange a slice or two onto each plate. Spoon berries over cake drizzling extra syrup over top. Pipe cream on top of berries. Enjoy!