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.
|Eggs||6 Large (((400 g)))|
|Granulated sugar||1 1/2 Cup (24 tbs) (((300 g)))|
|Extra virgin olive oil||1 Cup (16 tbs) (((250 mL)))|
|3.25% milk||1 Cup (16 tbs) (((250 mL)))|
|Fresh lemon juice||1 Tablespoon|
|Pure vanilla extract||1/2 Teaspoon (((5 ML)))|
|All purpose flour||2 1/2 Cup (40 tbs) (((320 grams)))|
|Semolina flour||1/2 Cup (8 tbs) (((75 grams)))|
|Baking powder||1 Tablespoon (((15 ml)))|
|Coarse salt||1 Teaspoon (((5 ml)))|
|Mascarpone||1 Cup (16 tbs) (((Mascarpone Icing)))|
|For whipped mascarpone icing:|
|Mascarpone||1 Cup (16 tbs) (((225g)))|
|Icing sugar||1 Cup (16 tbs) (((120g)))|
|35% cream||2 Cup (32 tbs) (((480g)))|
1.Preheat oven to 350F (180C).
2.Grease and flour 2 - 9 round cake pans.
3.In a stand mixer fitted with the whisk attachment, whisk eggs and sugar until combined.
4.Add oil in a slow, steady stream, whisking until combined.
5.Add milk in a slow, steady stream, whisking until combined.
6.Reduce mixer speed to low.
7.Whisk in lemon zest, juice and vanilla.
8.In a separate bowl, whisk together flours, baking powder, and salt.
9.Gradually add flour mixture to egg mixture, beating until combined.
10.Divide batter between prepared pans.
11.Bake until a cake tester comes out clean, 25 to 30 minutes.
12.Let cool in pans on wire racks for 5 minutes.
13.Remove from pans, and let cool completely on a wire rack.
14.Cut rounded tops off cakes and frost with whipped mascarpone icing.
For Whipped Mascarpone Icing:
15.In a stand mixer with the whisk attachment, whip mascarpone and confectioners sugar on medium until smooth.
16.Reduce speed to low, and add cream in a slow steady stream, whisking until combined.
17.Increase speed to medium-high, and whip until soft peaks form.
18.Serve and enjoy!