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  • Writer's pictureChloë's Kitchen

Blood Orange Olive Oil Cake with Whipped Mascarpone Frosting

Dreamt this recipe up to celebrate citrus season for one of my favorite brands, Amber Interiors, and can't wait to share more details from my photo shoot with them. But for now I wanted to at least give you the recipe because I have had so many messages requesting it!

It's gluten free and still light and fluffy but rich and decadent like a classic olive oil cake and the candied blood oranges on top make it a star.

So here is the recipe!

Blood orange olive oil cake:

1 1/3 cup olive oil

1 cup greek or European plain yogurt

2 cup almond flour

2 cup gluten free flour

4 eggs

1 1/2 cup cane sugar

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

Pinch of sea salt

2 Blood oranges

1/4 cup muscovado sugar or light brown sugar

Powdered sugar to top


8oz mascarpone cheese

1 cup heavy cream

2/3 cup powdered sugar

1 tsp vanilla extract

Pinch of sea salt

Preheat your oven to 350 F

Line two 9 inch round cake pans with parchment paper cut to shape for the bottom and spray with olive oil on the sides to make it non stick

Slice your blood oranges as thin as you can. I like to use a sharp mandolin on the smallest setting, (watch your fingers). The thinner the better because they are going to be eaten, skin and all.

Sprinkle your muscovado or light brown sugar in to one of the parchment lined cake pans. Then arrange your blood orange slices around it in a circle, overlapping slightly making them look neat and beautiful.

In the bowl of your stand mixer with the paddle attachment, whisk together the yogurt, sugar and eggs with vanilla extract until combined.

Add in your olive oil slowly while you mixer is on.

Then in a large bowl, combine your flours, baking soda, baking powder and salt and slowly add a little at a time it in to the stand mixer while it's on until it's all gone.

Divide the mixture evenly between the two cake pans, and pop them in to the oven for 25-30 minutes until risen and golden brown.

You can pull them out to test them with a knife. If it comes out clean, they are ready. If it doesn't, leave the cake in for another 5 minutes until finished.

Let the cakes cool for 15-20 minutes and then turn them out on to a wire rack to finish cooling.

While they cool, let's work on our frosting filling!

In the bowl of your stand mixer again, but this time with the whisk attachment, add in your mascarpone, heavy cream, powdered sugar and vanilla extract.

Whisk at medium speed for about 2 minutes and then add in the pinch of sea salt. Keep whisking until it thickens and when it's ready it looks smooth and peaks will form. Don't over whisk it. Don't walk away from it. It goes from watery to ready in a split second, and then over whisked and grainy quickly, trust me. You'll see when it's done and you can test.

Now the cake it completely cool, add in the frosting on the bottom piece of the cake and smooth out to the edges.

Now place the top on top with the oranges facing up.

Dust with icing sugar to serve and enjoy!


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