This Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream is the perfect winter pick-me-up. Flavors like citrus and hearty winter herbs are the core of this sweet, yet savory dessert. Using olive oil in the cake keeps it impossibly moist and dense, while the clementine zest adds bright flavor and seasonal flair. The Whipped Rosemary Mascarpone Cream is just barely sweet and very light and fluffy, balancing out the dense, sweet cake below. This cake also couldn’t be easier to make. The olive oil in the batter makes it nearly impossible to dry out, and the topping is as simple as whipping some cream. So whether you have a winter gathering coming up or just need a reason to feel festive on a Thursday, this Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream is sure to deliver.
Winter is here and the holidays are over. I, like a lot of people, find this time of year to be a little sad after the flurry of holiday excitement. I still love winter though, and always look forward to snow and cold temperatures. With winter, comes the arrival of winter produce, like citrus and cold-hearty herbs like rosemary.
Using these flavors in both savory and sweet dishes throughout the winter helps to brighten up the winter and use the freshest, most in-season flavors possible. Plus, these flavors happen to work so amazingly well together, it’s no wonder they merge perfectly in this cake.
Looking for other desserts? Try these:
Cranberry Thyme Shortbread Cookies
Chocolate Ganache Layer Cake with Bourbon Pecan Caramel
The main flavor of this dessert is undoubtedly clementine. It comes through the cake so strongly because I use both zest and juice. The batter for this cake smells so good, and it only gets better once it goes in the oven. This cake will make a believer out of anyone skeptical of citrus desserts, like I used to be!
Another great thing about this cake is that it is very flexible timing-wise. You can make the cake itself 2 or 3 days in advance and it will only get better as it sits. Make the Whipped Mascarpone Cream right before serving, top the cake, and it’s ready to go. It’s a perfect make-ahead dessert for entertaining.
I hope you love this Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pictures @fortheperfectbite or use #fortheperfectbite on Instagram.
Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream
Ingredients
Clementine Olive Oil Cake
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 ½ cups granulated sugar
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ⅓ cups extra-virgin olive oil
- 1 ¼ cups milk
- 3 large eggs
- 2 tbsp clementine zest
- ½ cup freshly squeezed clementine juice
- 1 ½ tsp vanilla extract
Whipped Rosemary Mascarpone Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 cup mascarpone cheese
- 1 tsp vanilla extract
- 1 tbsp fresh rosemary, finely chopped
Instructions
- Preheat the oven to 350°F.
- In one bowl, combine the all-purpose flour, almond flour, sugar, salt, baking soda, and baking powder. Whisk to thoroughly combine.
- In another bowl, combine the wet ingredients: extra-virgin olive oil, milk, eggs, clementine zest and juice, and vanilla extract. Whisk to combine.
- Stir the flour mixture into the wet ingredients about ½ cup at a time, stirring until combined before adding more dry ingredients.
- Prepare a 9-inch springform cake pan: grease the bottom and sides and line with parchment paper.
- Pour the batter into the prepared pan and bake for 1 hour and 20 minutes. This cake will stay very moist, so check for doneness with a toothpick or cake tester in the center.
- Cool the cake for at least 30 minutes before removing from the pan, then cool completely before topping with the mascarpone cream.Serve and enjoy.
Whipped Rosemary Mascarpone Cream
- In a stand mixer or using a hand mixer, whip the heavy cream until slightly thickened. Stir in the powdered sugar, then continue whipping until stiff peaks form.
- Beat the mascarpone into the whipped cream until just combined. Stir in the vanilla extract and chopped rosemary.*Even if making the Clementine Olive Oil Cake in advance, prepare the Whipped Rosemary Mascarpone Cream just before topping and serving.
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