Orange Olive Oil Cake with Chantilly Cream
Serves 1025 mins prep35 mins cook
A light, citrusy cake with a delicate crumb and rich olive oil flavor, paired with softly sweet Chantilly cream. This is the kind of dessert that feels effortlessly elegant but completely doable for a weeknight or gathering.
0 servings
What you need
bunch fresh blackberries
tbsp powdered sugar
tbsp sour cream
cup sugar
tbsp vanilla extract
tsp almond extract
tsp orange segments
cup heavy cream
tsp kosher salt
tsp baking soda
cup whole milk
tsp baking powder
tsp orange zest
Instructions
1. Simmer orange juice until reduced to ¼ cup. Let cool. 2. Preheat oven to 350°F. Grease two cake pans. 3. Whisk together flour, baking powder, baking soda, and salt. 4. In a stand mixer, beat eggs + sugar for 4–5 minutes until light and creamy. 5. Slowly add olive oil and mix until combined. 6. Alternate adding dry ingredients and milk, mixing just until combined. 7. Stir in reduced orange juice + orange zest. 8. Divide batter into pans and gently tap to release air bubbles. 9. Bake ~35 minutes, until a toothpick comes out clean. Cool completely. 10. For Chantilly Cream: Add all ingredients (heavy cream, sour cream, powdered sugar, vanilla extract, almond extract) to a stand mixer. 11. Whip until thick and fluffy.View original recipe