Citrus Olive Oil Cake with Mascarpone Frosting & Figs

Instructions

1. Preheat the oven to 350F. Brush the bottom and sides of a 9-inch round cake pan with olive oil. Line the bottom of the pan with parchment paper and then dust with a bit of flour, shaking out any excess flour.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and orange zest.
3. In a large bowl add the sugar, yogurt, olive oil, eggs, vanilla extract and use a whisk to whisk vigorously until combined, about 1-2 minutes.
4. Add the dry ingredients to the wet ingredients and stir until smooth and combined.
5. Pour into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean and the cake is golden brown on top,
6. Start checking at the 45-minute mark as ovens do vary.
7. Let cool in the pan for 30 minutes and then remove to a wire rack to finish cooling.
8. When the cake is cooled and ready to ice, make the frosting: Using a hand or stand mixer to whip the mascarpone with vanilla extract until smooth and combined. Add 1 ¼ cup icing sugar, whip again to combine. Add the rest of the icing sugar and whip until smooth. Put in the fridge for 10 minutes before frosting the cake.
9. Frost just the top of the cake and then top with the quartered / halved figs. Add more orange zest to the top of the cake if desired.