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@qnnquuflagshipshops: Women's Solid Backless Tee, Casual Sporty Short Sleeve T-Shirt, Daily Outdoor Wear, Ladies Clothes for All Seasons, Hollow Back Activewear #womenshirt #workouttank #womenssummeroutfit #womenspringoutfit #vnecktopsforwomen #cutebasictops #womensgraphictee #womensweatshirt #cutetanktop #womenssummertop

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Friday 24 April 2026 04:36:27 GMT
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Citrus Olive Oil Cake 🍊✨ (one bowl) For more simple recipes visit the link in my bio! Recipe -1 cup extra virgin olive oil -3 large eggs -1 cup granulated sugar, plus 2 tbsp for sprinkling on top -2 tsp vanilla extract -½ cup fresh orange juice -Zest from 1 orange -½ tsp baking powder -½ tsp baking soda -1 tsp salt -2 cups all-purpose flour -1 cup whole milk Orange Whipped Mascarpone: -227 g mascarpone -2/3 cup + 2 tsp powdered sugar (about 100 g) -4 tbsp heavy whipping cream -Zest from 1 orange -½ tsp vanilla extract -Pinch of salt 1. Preheat your oven to 350°F. Grease a 9-inch round cake pan (I like to line the bottom with parchment so nothing sticks). You can also use two 8-inch pans. 2. In a large bowl, whisk together the olive oil, sugar, and eggs until smooth and creamy. 3. Add the vanilla, orange juice, and zest, then whisk again. 4. Add the baking powder, baking soda, salt, and flour. 5. Whisk briefly, then pour in the milk and gently mix until no flour streaks remain. Don’t overmix. The batter will be thin. 5. Pour into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar over the batter. 6. Bake for 40–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. 7. While the cake bakes, make the frosting. Add the mascarpone, powdered sugar, orange zest, vanilla, and salt to a bowl and mix until smooth. Pour in the heavy cream and whip until light and fluffy. 8. Let the cake cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely. Frost the cooled cake and top with rosemary and candied orange slices & enjoy!! Note: If you’re short on time, skip the frosting and just dust the cake with powdered sugar once cooled. It’s still SO good💛
Citrus Olive Oil Cake 🍊✨ (one bowl) For more simple recipes visit the link in my bio! Recipe -1 cup extra virgin olive oil -3 large eggs -1 cup granulated sugar, plus 2 tbsp for sprinkling on top -2 tsp vanilla extract -½ cup fresh orange juice -Zest from 1 orange -½ tsp baking powder -½ tsp baking soda -1 tsp salt -2 cups all-purpose flour -1 cup whole milk Orange Whipped Mascarpone: -227 g mascarpone -2/3 cup + 2 tsp powdered sugar (about 100 g) -4 tbsp heavy whipping cream -Zest from 1 orange -½ tsp vanilla extract -Pinch of salt 1. Preheat your oven to 350°F. Grease a 9-inch round cake pan (I like to line the bottom with parchment so nothing sticks). You can also use two 8-inch pans. 2. In a large bowl, whisk together the olive oil, sugar, and eggs until smooth and creamy. 3. Add the vanilla, orange juice, and zest, then whisk again. 4. Add the baking powder, baking soda, salt, and flour. 5. Whisk briefly, then pour in the milk and gently mix until no flour streaks remain. Don’t overmix. The batter will be thin. 5. Pour into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar over the batter. 6. Bake for 40–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. 7. While the cake bakes, make the frosting. Add the mascarpone, powdered sugar, orange zest, vanilla, and salt to a bowl and mix until smooth. Pour in the heavy cream and whip until light and fluffy. 8. Let the cake cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely. Frost the cooled cake and top with rosemary and candied orange slices & enjoy!! Note: If you’re short on time, skip the frosting and just dust the cake with powdered sugar once cooled. It’s still SO good💛

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