Saturday, August 10, 2019

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 accomplished with juicy, recent blackberries. Like a Tiramisu, but even better!

Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone





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


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

But as we speak I even have the actual deal: lemony and berrylicious with a bit bit 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 fairly 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 further delicious but in addition upload lots and lots of moisture.

close
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 components I observe 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 chunk 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, further 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 inner 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 chunk out of that.

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


A Slice of Lemon Olive Oil Cake on a Rustic Plate

Tough It may appear like a actually self concerned recipe, it's fairly fundamental actually. There are only a pair of fundamental steps that you'll be able to 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 fairly good with all of the goodies, like it’s going places.

Italian Lemon Olive Oil Cake with Blackberries and Mascarpone

note: I used lemon thyme blossoms to garnish, you'll be able to use rosemary and even lavender.

A Slice of Italian Lemon Olive Oil Cake on a Rustic Plate

If you aren’t within the temper for creamy lemony luscious layers and summer time berries, you'll be able to 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 recent strawberries, raspberries or cherries
cover with this blueberry glaze.
go for these balsamic figs as a sauce and adorn with recent figs
finish with a chocolate glaze
decorate with candied oranges and rosemary blossoms
A Slice of Olive Oil Cake with Lemon Curd Filling

4.98 from 34 votes
Italian Lemon Olive Oil Cake Recipe
Print
Best Italian Lemon Olive Oil Cake Recipe with Berries
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins

Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey blueberry sauce and accomplished with recent blackberries.

Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 826.8 kcal
Author: Florentina

Ingredients


1 c further virgin olive oil
1/3 c ricotta cheese
2 c all goal 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 in your style with further 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 delicate simmer.

Add the egg yolks, sugar, lemon zest and lemon juice to the upper 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 conceal with plastic wrap. Refrigerate till cooled completely. It have to be very thick at this point.

Preheat your oven to 325"F.
Prepare a 10 inch spring variety pan through evenly 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 hold 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 one hour, till a toothpick inserted within the middle comes out virtually clean.
Transfer the cake to a cooling rack and enable 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 light 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 have now not to be runny, it have to be thick and creamy.

Assemble the Cake:

Once cooled off, take away the cake from the spring variety pan through releasing the facets first, then take away the bottom.

Very closely slice a skinny layer off of the upper to take away the upper crust and disclose the inner of the cake.

Extra closely slice the cake in half utilizing a serrated knife.
Place the backside side on a plate or cake stand.

Using a small spatula unfold the chilled lemon curd on upper of the olive oil cake.

Spoon half of the mascarpone filling on top, or as a lot as you fairly experience cushy operating with. If it appears like too a lot for you, merely shop some for later use. Then upper it with half of the blueberries from the blueberry sauce and a few of the recent 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 nonetheless it a lot you fairly experience cushy operating with) and with the again of a spoon or spatula rustically unfold it over the top. Place the recent blackberries throughout the top, booking some to dress the facets of your olive oil cake.

Garnish your lemon olive oil cake with edible flower blossoms and get pleasure from chilled.source