Recipe: Orange Blossom & Mascarpone Olive Oil Cake

Simple, elegant and brimming with citrus-infused flavor.

By: Chef Patrick A. Capuozzo 


6 medium oranges

2¼ cups bread flour

1 tablespoon baking soda

4 large eggs

½ teaspoon salt

1 cup sugar

½ cup extra-virgin olive oil

16 oz. mascarpone, at room temperature. (Add splash of milk to slightly loosen the consistency)

Jar of orange blossom honey


Preheat the oven to 350 degrees F. Oil a 9-inch round cake pan.

Remove the zest from the oranges, and juice one of them. Set fruit aside. Sift the flour and baking soda together onto a piece of waxed paper.

In a large mixing bowl, beat the eggs and salt together with an electric mixer until frothy and light, about 2 minutes. Slowly add the sugar, continuing to mix 2 minutes longer. Add the flour and baking soda gradually to the egg mixture, then mix one more minute.

In another bowl, combine the olive oil, orange zest, and juice. Using a spoon, stir it into the egg mixture, folding just until combined. Pour the batter into the prepared pan and bake 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Invert onto a wire rack.

Cool to room temperature, cut into 10-12 wedges.

Take the remaining oranges and cut into supremes.

Spread mascarpone over each wedge, add three supremes, drizzle orange blossom honey on top, and serve.

To brush up on your supreme skills, watch the video below:


Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.