Pistachio Olive Oil Cake with Vanilla Mascarpone Frosting

Difficulty: Medium | Makes: 6 Servings

Salty and sweet, a perfect match! Discover the beautiful blend of flavors in this olive oil cupcake.


For the Olive Oil Cake

  • 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

For the Mascarpone Frosting

  • 8 ounces mascarpone cheese
  • 1 cup cold heavy cream
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract


For the Olive Oil Cake

  1. Preheat the oven to 350 degrees F and lightly oil a large cupcake tin
  2. 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
  3. Add the flour mixture and stir just until blended. Stir in the pistachio
  4. Transfer the batter to the cupcake tins. Bake for 30 minutes or until a cake tester comes out clean
  5. Cool before frosting

For the Mascarpone Frosting

  1. 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
  2. Transfer to a piping bag and keep cold
  3. To assemble, scoop out the top and filling of the cupcake. Brush the inside of the cupcake with the syrup from the Roland grapefruit. Layer slices of the grapefruit on the bottom and pipe on the mascarpone cream to the top
  4. Garnish with the ground pistachio

In This Recipe

Olive Oil

#70626 | 16.9 FL.OZ.