Serving Size: 12
Categories: Side Dish
Ingredients
¾ cup Carapelli Extra Light in Taste Olive Oil
1 ½ cups all-purpose flour, extra for dusting pan
2 oranges, zested and juiced
1 lemon, zested and juiced
1 cup sugar
¼ cup semolina flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cloves
4 eggs
2 cups powdered sugar
Directions
- Grease and flour a 9" springform pan or a 10" bundt pan. Preheat oven to 325 degrees.
- Zest and juice oranges and lemon. Reserve the zest for the cake and the juice for the glaze.
- Mix the all-purpose flour, semolina flour, baking powder, cloves and salt. Set aside.
- With an electric mixer beat the sugar, zest and eggs until pale yellow and volume has tripled.
- Add Carapelli Extra Light in Taste Olive Oil and dry ingredients to eggs, alternating between flours and olive oil.
- Begin and end with the flour mix, mixing only to incorporate each addition, scraping down bowl after each rotation.
- Bake for 25 to 30 minutes. Insert a tooth pick in the center to confirm it is done.
- Let cake cool 15 minutes then unmold.
- To make glaze warm 4 tablespoons citrus juice in a sauce pan, add powdered sugar. Whisk until smooth.
- Drizzle glaze over warm cake and let set.
- Whip two parts mascarpone with one part whipping cream.
- Serve with whipped mascarpone and fresh raspberries.
Nutritional Facts
Per Serving (excluding unknown items): 248 Calories; 2g Fat (6.8% calories from fat); 4g Protein; 54g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.
