Dessertsciaoflorentina5.0
Italian Lemon Olive Oil Cake Recipe with Berries + Mascarpone
Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey blueberry sauce and finished with fresh blackberries.
👥 10 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h🔥 Cook: 50 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
- baking sheet
- mixing bowl
- spatula
- knife
📝 Preparation Steps
1
Make the Blueberry Sauce:
2
Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2
3
Make the Lemon Curd:
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2
4
To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to ⏱️ 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2large egg yolks (organic pasture raised)5butter (cut into 5 pieces.)5 tbsp
5
Preheat your oven to 325"F.
6
Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
butter (cut into 5 pieces.)5 tbsp
7
Make the Olive Oil Cake:
8
In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
eggs (organic pasture raised)5Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2
9
Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
10
Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
baking powder1 tsp
11
Transfer the cake batter into the buttered spring form pan.
12
Bake the olive oil cake in the preheated oven for about ⏱️ 45 minutes to ⏱️ 1 hour, until a toothpick inserted in the center comes out almost clean.
13
Transfer the cake to a cooling rack and allow to cool completely.
14
Make the Mascarpone Cheese Filling:
15
Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
large egg yolks (organic pasture raised)5
16
Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2
17
Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
whipped cream ( Stiff )1.5 cup
18
Assemble the Cake:
19
Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
20
Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
21
Extra carefully slice the cake in half using a serrated knife.
22
Place the bottom part on a plate or cake stand.
23
Using a small spatula spread the chilled lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2blackberries1 lb
24
Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
blackberries1 lb
25
Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.
Zest from 1 lemonlemon (juiced)1/2zest from 1 lemoncup lemon juice (freshly squeezed)1/2
Nutrition Facts
calories
826.8 kcal
fat Content
55.4 g
serving Size
1 g
fiber Content
2.7 g
sugar Content
49.1 g
sodium Content
150.7 mg
protein Content
15.1 g
cholesterol Content
278.2 mg
carbohydrate Content
71.1 g
saturated Fat Content
22.5 g
unsaturated Fat Content
30.4 g
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