OLIVE OIL CITRUS CAKE WITH MASCARPONE ICING

My Cellar

Serves 10

4 eggs

¾ cup (175 ml) sugar

1 cup (250 ml) olive oil

2 tsp (10 ml) vanilla extract

2 lemons, zest and juice, divided

2½ cups (625 ml) flour

1 tsp (5 ml) baking soda

2 tsp (10 ml) baking powder

1 tsp (5 ml) salt

Mascarpone Icing, make ahead

MASCARPONE ICING:

4 cups (1 L) whipping cream

2 tsp (10 ml) vanilla extract

¼ cup (60 ml) icing sugar

1 orange, zest only

¼ cup (60 ml) orange juice

1 cup (250 ml) mascarpone cheese

Preheat oven to 350 F (180 C). Spray two 9-in (2.5L) springform pans and line bottom with parchment paper.
In bowl of an electric mixer, mix eggs and sugar until light in colour. Add olive oil, vanilla extract, zest and juice of 2 lemons. In a separate bowl, sift flour, baking soda, baking powder and salt and mix into wet ingredients. Divide cake batter evenly among springform pans and bake for 25 to 30 minutes. Set aside to cool.
Take ¼ cup (60 ml) of Mascarpone Icing and ice top of 1 cake. Stack remaining cake on top and ice top and sides of cake with remaining icing. Decorate as desired.
To make MASCARPONE ICING: In a large stainless steel mixing bowl, beat all ingredients, except cheese, with an electric hand mixer until stiff peaks form. Add mascarpone and mix until just combined. Chill in fridge for up to 30 minutes.