Chef Jacqueline Malcolm-Peck is the current owner and executive chef of Greystone Castle, an intimate wedding venue located in Boulder, CO. Jacqueline honed her craft in countless four-star kitchens, including Michelin-starred Eleven Madison Park in NYC. She loves creating dishes that foster community and encourage people to make lasting connections. Thanks in part to her experiences abroad her food takes on many worldly cuisines and is always innovative, nurturing, and expressive. Jacqueline can also be found on Nonna Eats, a digital platform launched with the goal of connecting diners with chefs for a curated seasonal food experience.
Jacqueline collaborated with Bona Furtuna to create this incredibly delicious Olive Oil Cake with Cherry Compote and Mascarpone Chantilly. Buon appetito.
OLIVE OIL CAKE with CHERRY COMPOTE & MASCARPONE CHANTILLY
▢ 3 tbsp grated orange zest
▢ 3/4 cup sugar
▢ 3/4 cup brown sugar
▢ 3 large eggs
▢ 1 1/3 cups (285g) Bona Furtuna Heritage Blend Sicilian Olive Oil
▢ 1 1/4 cup (305g) whole milk
▢ 1/4 cup (60g) orange juice
▢ 1/3 cup (70g) Amaretto
▢ 1 3/4 tsp salt
▢ 1/2 tsp baking soda
▢ 3/4 tsp baking powder
▢ 1 tsp cardamom
▢ 2 cups (250g) all-purpose flour
▢ 1 cup of cherries - fresh or frozen
▢ 1 lemon, juiced
▢ 1 tbsp sugar
▢ 8 oz mascarpone
▢ 6 oz whipping cream
▢ 3 tbsp powdered sugar
- Preheat the oven to 350°F. Butter and flour (or spray) a 9-inch cake pan and add parchment. The cake will rise almost double its size; you will need a pan at least 2” deep.
- Rub the sugar and zest between your fingers until it becomes fragrant and resembles sand. Whip the sugar and eggs together until fluffy and pale - about 4 minutes.
- Whisk into the sugar mixture the olive oil, milk, juice, Amaretto, salt, baking soda and powder, and cardamom.
- Sift flour onto parchment paper. Stop whisking and use a spatula. Use the parchment as a funnel and lightly tap the flour into the mixture a quarter at a time. Continue to fold in until you see the flour fully incorporated. Do not over mix or the cake will become dense.
- Tap the bottom of the pan twice on the counter to release any air bubbles. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. The cake may look like it is burning, but it is not, the greater the color, the more depth of flavor for an olive oil cake.
- Let the cake cool for about 20 minutes. While the cake is cooling, pour the cherries, lemon juice, and sugar into a saucepan on low heat. Let the mixture come together, stirring occasionally for about 5 minutes. Set aside.
- Whip the mascarpone on medium speed for 1-2 minutes to soften. Add the whipping cream on low speed for 2 minutes to incorporate air into the mixture. Slowly add the powdered sugar and increase to medium speed until soft to medium peaks form.
- Run a paring knife around the edge of the pan, invert the cake onto the rack and let cool completely to flatten out an uneven top.
- When ready to serve, slice the cake and top with cherries and a spoon of Chantilly cream. Enjoy with friends and a cup of coffee. Mangiamo!