Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

The greatest Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and carried out with juicy, contemporary blackberries. Like a Tiramisu, but even better!

Ingredients 1 c additional virgin olive oil 1/3 c ricotta cheese 2 c all objective flour 5 eggs natural pasture raised 1 1/4 c granulated sugar 1 tsp baking powder 1/4 tsp baking soda Zest from 1 lemon A pinch of sea salt 1 lb blackberries 1/4 c edible flower blossoms Blueberry Sauce 1/2 lb blueberries 1/2 lemon juiced 2-3 tbsp wild honey 1 tsp vanilla extract Mascarpone Cream 4 big egg yolks natural pasture raised 4 tbsp granulated sugar 3/4 lb mascarpone cheese 1.5 c whipped cream ( Stiff ) zest from 1 lemon Lemon curd 1/2 c lemon juice freshly squeezed Zest from 1 lemon 5 big egg yolks natural pasture raised 1/2 c granulated sugar 5 tbsp butter cut into 5 pieces. Instructions Make the Blueberry Sauce: Start through including the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook dinner for a pair of minutes, just till the blueberries burst. Remove from flame and regulate sweetness on your style with additional honey. Refrigerate till able to use. Make the Lemon Curd: To make the lemon curd, train a double boiler with 2 inches of water within the backside pan. Bring to cushy simmer. Add the egg yolks, sugar, lemon zest and lemon juice to the higher pan. Whisk collectively over the steam till blended well. Keep whisking for only a pair of minutes till the curd has thickened and coats the again of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk within the butter till melted. Transfer the curd to a bowl and disguise with plastic wrap. Refrigerate till cooled completely. It ought to be very thick at this point. Preheat your oven to 325"F. Prepare a 10 inch spring variety pan through calmly buttering it with a dab of butter. Place on a baking sheet. Make the Olive Oil Cake: In the bowl of a mixer upload the eggs, lemon zest and sugar and utilizing the whisk attachment beat them collectively till properly combined. A few minutes. Pour within the olive oil and preserve whisking on medium low velocity till all incorporated. Add the ricotta cheese and sea salt and whisk till combined. Add the flour, baking powder, baking soda and slowly blend or fold everything collectively till incorporated. Transfer the cake batter into the buttered spring variety pan. Bake the olive oil cake within the preheated oven for about 45 minutes to at least one hour, till a toothpick inserted within the middle comes out virtually clean. Transfer the cake to a cooling rack and permit to cool completely. Make the Mascarpone Cheese Filling: Add the egg yolks and sugar to an enormous blending bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks till fluffy and faded in color. Add the lemon zest and spoonfuls of the mascarpone cheese till incorporated. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese till combined. Make certain now not to over mix. Cover with plastic wrap and refrigerate till able to use. It ought now not to be runny, it ought to be thick and creamy.  Assemble the Cake: Once cooled off, take away the cake from the spring variety pan through releasing the aspects first, then take away the bottom. Very intently slice a skinny layer off of the higher to take away the higher crust and reveal the internal of the cake. Extra intently slice the cake in half utilizing a serrated knife. Place the backside facet on a plate or cake stand. Using a small spatula unfold the chilled lemon curd on higher of the olive oil cake.  Spoon half of the mascarpone filling on top, or as a lot as you pretty sense cushy running with. If it appears like too a lot for you, merely shop some for later use. Then higher it with half of the blueberries from the blueberry sauce and a few of the contemporary blackberries. Reserve as a lot of the liquid from the blueberry sauce as probably for the subsequent layer. Add the subsequent olive oil cake layer and spoon all of the ultimate blueberries with the sauce on top. Add the ultimate whipped mascarpone (or nevertheless it a lot you pretty sense cushy running with) and with the again of a spoon or spatula rustically unfold it over the top. Place the contemporary blackberries throughout the top, booking some to dress the aspects of your olive oil cake. Garnish your lemon olive oil cake with edible flower blossoms and get pleasure from chilled. Recipe Notes Make certain the whipped cream is Stiff now not runny. If whipping your personal cream, leap with 1 cup of natural heavy whipping cream + 1 tbsp sugar. Whip with the whisk attachment till stiff, it ought to yield nearly 2 cups of whipped cream. Nutrition Facts Best Italian Lemon Olive Oil Cake Recipe with Berries Amount Per Serving (1 g) Calories 826.8Calories from Fat 499 % Daily Value* Fat 55.4g85% Saturated Fat 22.5g141% Polyunsaturated Fat 30.4g Cholesterol 278.2mg93% Sodium 150.7mg7% Carbohydrates 71.1g24% Fiber 2.7g11% Sugar 49.1g55% Protein 15.1g30%

This Italian lemon olive oil cake is Everything and a bucket of natural blackberries!
Today I convey to you the primary official cake recipe on Ciao Florentina. I don’t even recognise the place to pretty start, simply due to the fact I am so excited about this you guys. I mean, yours actually excited about cake, is solely through no means happens.

But at the moment I even have the actual deal: lemony and berrylicious with somewhat little bit of ricotta cheese within the blend of course, and a custardy pudding like lemon curd layer.

Naked Lemon Olive Oil Cake with Lemon Curd Mascarpone Filling, Topped with Fresh Blackberries and Thyme Blossoms

But what goes pretty properly with lemon ?

Blueberries and blackberries. Oh my!

So I made a tremendous quickly honey blueberry sauce at the range top, that's going to make your cake now not only additional delicious but additionally upload lots and lots of moisture.

First Layer of Lemon Olive Oil Cake Covered with the Lemon Curd, Mascarpone Filling and Berry Sauce on a Rustic TableSliced Olive Oil Cake Recipe with Berries on a Plate

Let’s speak whipped mascarpone filling. Basically the similar precise system I comply with when making my Tiramisu cheesecake.

Hello beautiful: Lemon Olive Oil Cake!
Italian Lemon Olive Oil Cake Recipe with Berries, Mascarpone and Lemon Curd

Just think taking a chew out of fluffy layers loaded with whipped mascarpone, lemon curd and blueberry sauce. Then sprinkle candy blackberries throughout the place, pretending you're the foodie Picasso or something.

Oh wait, that’s me, I’m the foodie Picasso. Okay, additional about that one other time, simply due to the fact it's a lengthy tale and it’s the weekend and ain’t no one got time for that!

Let me take you instantly internal of this bare cake!
Inside Layers of Lemon Olive Oil Cake with Berries, Lemon Curd and Mascarpone

TaDa !!! Tell the truth: Can you even deal with it ?

Look at these creamy layers!  Excuse me only a pair of minutes whereas I move take an enormous chew out of that.

I’ll let you recognise proper now: this isn't a vegan sort of cake.
Sorry friends, my mind can’t determine out how I may perhaps pull this off as vegan….Not yet anyways, but reside tuned simply due to the fact I’m running on it and the destiny is vegan!

Tough It may appear like a actually self concerned recipe, it's pretty fundamental actually. There are only a pair of fundamental steps which you just maybe can do in advance, like a day earlier than you can:

make the lemon curd
make the blueberry sauce
whip the mascarpone filling     
Then the subsequent day, just bake your cake, cool it off and gown it pretty good with all of the goodies, like it’s going places.

note: I used lemon thyme blossoms to garnish, you maybe can use rosemary and even lavender.

If you aren’t within the temper for creamy lemony luscious layers and summer time berries, you maybe can nonetheless bake the cake on its own and serve it with only a sprinkling of powder sugar.

Variations in this Italian Lemon olive oil cake include:
replace the blueberries and blackberries with contemporary strawberries, raspberries or cherries
cover with this blueberry glaze.
go for these balsamic figs as a sauce and embellish with contemporary figs
finish with a chocolate glaze
decorate with candied oranges and rosemary blossoms
A Slice of Olive Oil Cake with Lemon Curd Filling

Best Italian Lemon Olive Oil Cake Recipe with Berries
Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey blueberry sauce and carried out with contemporary blackberries.

Share this post