Dessert

Olive Oil Cake with Burnt Orange Compote, Thyme Mascarpone & Crispy Almond Tuile

Name: Olive Oil Cake with Burnt Orange Compote, Thyme Mascarpone & Crispy Almond Tuile
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 200ml excellent extra-virgin olive oil; 160g caster sugar; 3 large eggs (room temperature); 100ml whole milk; 200g all-purpose flour (or gluten-free flour blend); 1 tsp baking powder; pinch of sea salt; 1 tsp vanilla extract; ½ tsp ground cardamom (optional); 3 large oranges, unpeeled; 150g caster sugar (for compote); 4 sprigs fresh thyme; 100g blanched sliced almonds; 60g caster sugar (for tuiles); 40g all-purpose flour; 1 tbsp egg white; ½ tsp vanilla extract; pinch of fleur de sel; 200g mascarpone cheese, cold; 2 tbsp icing sugar; 4–5 fresh thyme leaves

A rustic-but-refined olive oil cake with a tender crumb and subtle vanilla notes, served warm alongside a compote of burnt orange (caramelized until jammy), tangy whipped mascarpone infused with fresh thyme, and a shard of crispy almond tuile that adds sophisticated crunch. Citrus, herb, fat, and texture in perfect balance—more elegant than humble.

1118calper serving 22gprotein 161gcarbs 87gfat 20min prep 50min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this