adopt an olive tree & receive fresh authentic extra virgin olive oil straight from the grove

Mandarin Olive Oil Cake

Guest recipe producer Katalina from Peas & Peonies has made this fragrant and tender mandarin olive oil cake with fresh mandarin zest and vanilla bean seeds. The orange toned cake covered in a sweet raspberry buttercream and decorated with berries and flowers, makes a stunning and impressive occasion cake.

 


Recipe

  • Serves 8
  • Preparation time: 60 minutes
  • Cooking time: 35 minutes

Ingredients

Cake:
  • 3 cups Flour
  • 1/2 cup corn meal/polenta
  • 1/2 teaspoon sea salt
  • 1 tablespoon baking powder
  • 6 large eggs
  • 2 cups granulated sugar
  • 1 1/4 cups mandarin olive oil
  • 5 mandarins to produce 2 tablespoons of zest
  • 3/4 cups fresh mandarin juice (from mandarins or store bought)
  • 3 vanilla beans seeds
Raspberry Buttercream:
  • 1/2 cup fresh raspberries
  • 1 cup butter
  • 8 ounces cream cheese
  • 6 to 8 cups powdered sugar
  • 3 vanilla beans seeds
Ganache:
  • 1 cup whipping cream
  • 12 ounces yellow candy melts
  • Cherries and berries to garnish
3 cups Flour 1/2 cup corn meal/polenta 1/2 teaspoon sea salt 1 tablespoon baking powder 6 large eggs 2 cups granulated sugar 1 1/4 cups mandarin olive oil 5 mandarins to produce 2 tablespoons of zest 3/4 cups fresh mandarin juice (from mandarins or store bought) 3 vanilla beans seeds 1/2 cup fresh raspberries 1 cup butter 8 ounces cream cheese 6 to 8 cups powdered sugar 3 vanilla beans seeds 1 cup whipping cream 12 ounces yellow candy melts Cherries and berries to garnish

Method

Cake Layers:
  1. Preheat oven to 180c/350f degrees.
  2. Line and grease three 8-inch round cake pans.
  3. Mix together the flour, corn meal, salt and baking powder in a bowl.
  4. Whisk together eggs and sugar then add the mandarin zest and vanilla bean seeds, and whisk in the mandarin olive oil.
  5. Add the dry ingredients alternating with the mandarin juice, and mix the batter softly but well. If you want the cake to be extra colourful you can add some orange food colouring also. 
  6. Split between the tins and bake for 30 minutes, or until a skewer comes out clean. Cool to room temperature. 
Raspberry Buttercream:
  1. In a food processor, beat the butter and cream cheese to combine and whipped. Add the powdered sugar gradually while beating until the mixture is light and fluffy. 
  2. Puree the raspberries and add to the mix along with the vanilla bean seeds and beat until combined.
Ganache:
  1. Warm the whipping cream to hot but not simmering, then mix in the candy melts so they  melt and combine together. Stir until smooth and allow to cool to room temperature. 

To Decorate:

Once the cake has cooled, layer the cake with the buttercream in between and ice over the top. You can put thin skewers through the middle of the cake to help keep the layers together and sturdy. Decorate the top with the cooled ganache to your taste, and then decorate it with the fresh fruit and any (food safe!) flowers you may have.