Masalino’s Olive Oil Cake with Mascarpone Butter Cream

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Step 1

Heat the oven to 350° F.- Oil, butter, or spray a 9—inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes).

Step 2

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Step 3

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. In a conventional oven, rotate the cake every 1/4 hr to ensure even cooking. Transfer the cake to a rack and let cool for 30 minutes.

Step 4

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. Cut the cake into wedges.

Step 5

In a stand mixer (or by hand), cream together the butter and cheese; gradually incorporate the powdered sugar. Add the olive oil and vanilla. Transfer the butter cream to a pastry bag fitted with a star tip. Pipe onto the cake wedges and sprinkle with chopped pistachios. Drizzle with a touch of olive oil to finish.