This cake relies heavily on a quality olive oil - so pick one that has a taste you really enjoy. The icing is super light and really tasty.
Ingredients: 6 large eggs (400g) 1½ cups (300g) granulated sugar 1 cup (250 mL) extra-virgin olive oil 1 cup (250 mL) 3.25% milk Zest from 1 lemon 1 Tbsp (15 mL) fresh lemon juice ½ tsp (5 mL) pure vanilla extract 2½ cups (320g) all-purpose flour ½ cup (75 grams) semolina flour 1 Tbsp (15 mL) baking powder 1 tsp (5 mL) coarse salt Whipped Mascarpone Icing (recipe below)
Method: Preheat oven to 350°F (180°C). Grease and flour 2 - 9” round cake pans.
In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined. Add oil in a slow, steady stream, whisking until combined. Add milk in a slow, steady stream, whisking until combined. Reduce mixer speed to low. Whisk in lemon zest, juice and vanilla. In a separate bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined. Divide batter between prepared pans. Bake until a cake tester comes out clean, 25 to 30 minutes. Let cool in pans on wire racks for 5 minutes. Remove from pans, and let cool completely on a wire rack. Cut rounded tops off cakes and frost with whipped mascarpone icing.
Whipped Mascarpone Icing
Ingredients 1 cup (225 grams) mascarpone, chilled 1 cup (120 grams) icing sugar 2 cups (480 grams) 35% cream
Method: In a stand mixer with the whisk attachment, whip mascarpone and confectioners’ sugar on medium until smooth. Reduce speed to low, and add cream in a slow steady stream, whisking until combined. Increase speed to medium-high, and whip until soft peaks form.
