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Sugar-Free Passion Fruit Olive Oil Cake

Sugar-Free Passion Fruit Olive Oil Cake

You may never want to buy cake again. This olive oil cake with fluffy mascarpone cream and fresh passion fruit tastes straight from a bakery but is surprisingly easy to make
 
Serves: 6
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Cooling time: 40 minutes
Total time: 1 hour 35 to 40 minutes

  • INGREDIENTS

    Olive Oil Cake:

    1¾ cups All purpose flour

    1½ tsp Baking powder

    ½ tsp Baking soda

    ½ tsp Kosher salt

    3 Large eggs

    ⅔ cup Pure maple syrup

    ¾ cup Extra virgin olive oil

    ½ cup Whole milk Greek yogurt

    ¼ cup Fresh orange juice

    1 tbsp Orange zest

    1 tsp Vanilla extract

     

    Mascarpone Cream:

    8 oz Mascarpone, cold

    ¾ cup Heavy whipping cream, cold

    3 tbsp Pure maple syrup

    1 tsp Vanilla

     

    Toppings:

    4 to 6 Fresh passion fruits

  • INSTRUCTIONS

    Olive Oil Cake:

    1. Heat oven to 350°F. Grease and line a 9 inch cake pan with parchment

    2. Whisk flour, baking powder, baking soda and salt. In another bowl whisk eggs and maple syrup until frothy. Slowly whisk in olive oil, then yogurt, orange juice, zest and vanilla

    3. Gently fold dry ingredients into wet until just combined. Bake 35 to 40 minutes until golden and a toothpick comes out with a few moist crumbs. Cool completely

     

    Mascarpone Cream:

    4. Whip mascarpone, maple syrup, vanilla and heavy cream until fluffy

     

    Assemble:

    5. Spread Mascarpone Cream over the cooled cake and top with LOTS of fresh passion fruit

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