Pistachio Olive Oil Cake with Vanilla Mascarpone… | Roland Foods

Ingredients

• 3/4 cup Roland® Olive Oil
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup whole milk
• 2/3 cup ground pistachios, plus extra to garnish
• Roland® White Grapefruit Segments
• 8 ounces mascarpone cheese
• 1 cup cold heavy cream
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• Preheat the oven to 350 degrees F and lightly oil a large cupcake tin
• Sift the flour, baking powder, and salt. Using a stand mixer, beat the sugar, eggs, and zests until pale and fluffy. Beat in the milk and then gradually beat in the oil
• Add the flour mixture and stir just until blended. Stir in the pistachio
• Transfer the batter to the cupcake tins. Bake for 30 minutes or until a cake tester comes out clean
• Cool before frosting
• In a mixer, beat the mascarpone with the sugar and vanilla extract. Slowly add the heavy cream and beat until fluffy, 1-3 minutes being careful not to overmix
• Transfer to a piping bag and keep cold
• Garnish with the ground pistachio