Olive Cake Recipe with Citrus and Cream Cheese

One, two, three, four, are you ready to look for? Searching for that very olive cake recipe can take many years, hundreds of litres of cream and thousands of kilos of flour. But this is not your case. Because this amazingly aromatic and puffy and sweet story is right in front of you.

When right ingredients are in tender female hands of right pastry chefs. When … Well, there’s magic! We’ve checked. Moreover, magic can be in your kitchen for sure as well.

This is the best cake I’ve ever tasted, and I’d like to offer you to cook it. Here it is:

Olive Cake Recipe with Citrus and Cream Cheese

The main thing in this recipe is to put off doubts and fears. And to use right ingredients in the required numbers and consequence, of course. And a bit magical fingers. Ok, we’re kidding about the ingredients. So, are you ready to try that “very cake recipe”? Because we are ready!

Difficulty Level: Medium

Calories: 400

Cooking Time: 60 min

Ingredients:

For biscuit layers:

435 g flour
9 g baking powder
6 g salt
150 g eggs
475 g sugar
340 ml cream
237 ml olive oil

For soaking syrup:

2 lime zest
2 orange zest
140 ml water
100 g sugar
100 g mashed passion fruit

For cream:

450 g cold butter
600 g Philadelphia Cream Cheese
600 g sugar powder

For citrus marmalade:

155 g kumquats
1 orange
2 limes
200 g pine nuts
200 g sugar
Potable water

For decoration:

4 kumquats
Fine sugar, sugar powder and one egg white
Remaining marmalade
Flowers and herbs if you wish

Instructions:

Of the biscuit:

Heat an oven up to175°С (347°F).
Cover forms with parchment paper.
Sieve flour with baking powder and salt into a middle-sized bowl.
Put eggs and sugar in a bowl of a stand mixer and whip for about 5 minutes, gradually increasing speed until the mixture becomes pale and bigger in its size. If needed, take the mixture off the bowl sides and whip for about 5 minutes more.
Mix cream and olive oil.
While whipping egg mixture at a medium speed, add dry and liquid ingredients in 2 stages.
Pour dough into the ready forms (2x21cm and 2x15cm).
Bake for about 20 minutes. When pastry layers are ready, take them out of the oven and leave to cool down.

Of the syrup:

Zest lime and orange using grate.
Boil up water with sugar and add the zest.
Remove from heat and leave for about 10 minutes.
Strain and stir into mashed passion fruit.

Of the cream:

Cut cold but soft butter in dices and put into the bowl of the stand mixer. Whip until puffy.
Add sugar mixture and whip until smooth. If necessary, take cream off the bowl sides with spatula.
Stir into Philadelphia Cheese and whip until completely smooth.
Wrap with a cling film and put into the fridge until starting assembling the cake.

Of the citrus marmalade:

Cut kumquats in circles, and oranges and limes in segments.
Put in a small sauté pan and put on heat. Bring to boil and drain water (to get rid of extra bitter taste).
Wash citrus fruits, put in the sauté pan again, add sugar and water (to cover the fruits). Cook on a slow fire until thickened.
Stir into nuts and leave to cool down.

Assembly:

Soak baked layers with syrup from both sides.
Put 1 big layer, spread cream and part of marmalade.
Put the second big layer on top and press a bit.
Cover with cream around a circle. Join 2 smaller layers in the same manner.
Then put together the upper and the lower parts of the cake. If necessary put in the fridge for hardening.
Cover the cake with a thin layer of cream to get smooth surface.
Then cover with the rest of the cream and form texture with the spatula.

Decoration of the cake:

Stir egg white till becomes liquid.
Combine sugar with sugar powder.
Dip each kumquat in egg white and roll in the sugar mixture. Leave until becomes hard.
Decorate the cake with kumquats, marmalade and flowers.