100 ml Azada Olive Oil and Orange
250 grams muscovado sugar
340 grams all purpose flour (or 227 grams gluten free Mix Pâtisserie – Mix C flour & 113 grams corn flour)
125 unsweetened cocoa powder
15 grams baking powder
1 1/2 teaspoons salt
3 large eggs
350 ml boiling milk
1 tablespoon Azada Olive Oil and Orange
250 grams mascarpone cheese
250 grams icing sugar
2 tablespoons tiramisu extract
Pre-heat the oven to 350°F/ 170°C/ gas mark 4.
Grease two 8-inch round cake tins and line the bottoms with grease proof paper.
In a large mixing bowl, whisk together all the dry ingredients. In a separate medium bowl, whisk together all the wet ingredients except for the boiling milk, using a a handheld electric mixer.
Next, whisk the wet ingredients into the dry ingredients and then stir in the boiling milk. Carefully pour the mixture into the cake tins and bake until the cakes spring back when touched slightly, begin checking after 30 minutes.
Allow to cool on a cooling rack.
Meanwhile, in a large bowl add the Azada Olive Oil and Orange and tiramisu extract. Give it a gentle mix and fold int the mascarpone cheese so that it is evenly creamy. Once combined gradually mix in the icing sugar and set aside in the fridge to cool for 1 hour.
Once your cakes are fully cooled, level them evenly. Place one layer on a cake stand and generously spread a thick layer of mascarpone frosting on top and then place another layer on top of that. Use a spatula to frost the cake smoothly all over. Decorate with flowers as desired and enjoy to your hearts content!
100 ml (€69,50€/ 1000ml)
This hamper showcases our most fantastic flavoured olive oils and our classic extra virgin olive oil obtained from sweet and fruity arbequina olives.
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225 ml (€51,11€/ 1000ml)