Italian Olive Oil cake is subtly sweet, ultra moist, nuanced with flavor and is an all-around luxurious dessert - it's easy to make to boot!
Preheat the oven to 350 and while the oven preheats begin to prepare the cake
Whisk together the flour, sugar, salt, baking powder, and baking soda together in a medium bowl
In a separate, large mixing bowl combine the eggs, olive oil, Grand Marnier, vanilla extract, lemon zest, yogurt, and milk. Mix the ingredients together thoroughly until a smooth batter forms
Add the flour mixture to the wet batter and stir together until the mixture just comes together without any large lumps of flour. Some small lumps are more than okay.
Line a 9-inch springform pan with parchment paper to prevent the batter from leaking. Pour the batter into the pan and tap lightly to disperse the batter evenly
Baking the cake at 350 for 50-60 minutes or until the top of the cake is golden and the middle is set
Remove from the oven and let cool in the pan for 10-15 minutes
After the cake cools slights, undo the springform pan and remove the cake from the pan. Allow to cool completely on a wire rack
To make the honeyed mascarpone cream, mix the room temperature mascarpone with the honey. Spread over the cake and top with sliced figs or any other fruit of your choosing
Serve at room temperature. To store the cake unfrosted, cover and let sit on the counter. To store the cake frosted, cover and refrigerate, but bring it back to room temperature before serving