Orange-Olive Oil Cake
Corto Olive Oil Cake, Orange Glaze, Cinnamon-Spiced Apples, Black Pepper-Mascarpone Cream
Pastry Chef Leigh Omilinsky of Daisies | Chicago, IL
“The Corto TRULY 100% extra virgin olive oil adds another savory, fresh, and almost peppery element to the dish. It also adds the best texture to this olive oil cake.” — Pastry Chef Leigh Omilinsky
Adapted by StarChefs | October 2025 | Photo: Brad Danner
INGREDIENTS
Black Pepper-Mascarpone Cream:
Yield: 2 cups
200 grams heavy cream
150 grams mascarpone
50 grams powdered sugar
4 grams kosher salt
3 grams ground black pepper
Cinnamon-Spiced Apples:
300 grams brown sugar
100 grams Corto 51-49 blended oil
5 apples, peeled and diced
2 grams ground cinnamon
Orange-Olive Oil Cake:
Yield: 3 loaves
1.8 kilograms bread flour
18 grams baking powder
18 grams baking soda
42 grams kosher salt
2.175 kilograms orange juice
900 grams whole eggs
2.55 kilograms granulated sugar
600 grams trimoline
1.89 kilograms Corto TRULY 100% extra virgin olive oil
Orange Glaze:
Yield: 1 quart
2 pounds powdered sugar
¼ cup orange juice
Zest of 1 orange
To Assemble and Serve:
Edible flowers
Corto TRULY 100% extra virgin olive oil
METHOD
For the Black Pepper-Mascarpone Cream:
In the bowl of a stand mixer fitted with the whisk attachment, whip cream, mascarpone, and powdered sugar until light and fluffy. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Cinnamon-Spiced Apples:
In a saucepan over medium heat, add sugar and olive oil. Cook until a golden caramel is achieved. Reduce heat and stir in apples. Cook until sugar is completely dissolved and apples have slightly softened. Remove from heat. Season with cinnamon. Strain, transfer to an airtight container, and refrigerate.
For the Orange-Olive Oil Cake:
In a mixing bowl, whisk to combine flour, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, combine orange juice, eggs, sugar, and trimoline. While whisking, add half of the orange juice mixture into the flour mixture, ensuring there are no lumps. Scrape down sides of the bowl and fold in remaining orange mixture. Mix until well-combined. Stir in olive oil and mix until incorporated. Set aside.
For the Orange Glaze:
In a mixing bowl, combine all ingredients until no lumps remain. Set aside.
To Assemble and Serve:
Heat oven to 300°F. Spray three parchment paper-lined 10-inch cake pans lined with nonstick spray. Pour 2½ quarts Orange–Olive Oil Cake batter into each pan, cover with aluminum foil, and bake 20 minutes. Remove foil and bake until desired doneness. Remove from oven and drizzle with Orange Glaze. Slice cake and place 1 slice on right side of a serving plate. Place 1 dollop Black Pepper–Mascarpone Cream on left side of plate. Garnish with desired amount Cinnamon-Spiced Apples and edible flowers. Finish with drizzle Corto TRULY 100% extra virgin olive oil.
