Olive Oil Cake and Almond Mascarpone Cream

1: Preheat oven to 375°F.

2: In a bowl, combine flour, salt, cardamom, baking powder, and baking soda.

3: In a stand mixer with the paddle attachment, cream together sugar, eggs, and zest for 5 minutes on high speed.

4: Reduce the speed to low and slowly pour in the olive oil until it’s fully incorporated, then add milk, orange juice, and vanilla extract.

5: Gradually add the flour mixture and mix until combined.

6: Transfer the batter to a 9x9 pan lined with parchment paper.

7: Bake in the oven for 40 minutes.

8: Transfer the cake onto a cooling rack for 20 minutes before cutting.

9: Whip together cream, powdered sugar, and almond extract in a bowl until it has reached soft peaks.

10: Add mascarpone and whip until firm peaks.

11: Transfer the cream into a piping bag and pipe it over the cake.