Gavin’s mom is obsessed with two primary food groups: lemon and lamb. To celebrate her birthday this year, we decided to treat her to a homecooked meal of sous vide lamb fajitas and a made-from-scratch lemon olive oil cake.
Zucchi Olive Oil sent us their collection of olive oils this month. We were intrigued to start cooking with them right away. The “sweet and fruity” olive oil blend was the perfect choice for a dessert.
This cake reminds us so much of our time in Italy this past fall. While we knew that Italy was obviously famous for their olive oil, but we were delighted to learn that the island of Capri’s cuisine was centered around lemon. Walking around this gorgeous island off of the Western coast of Italy, we enjoyed fresh homemade limoncello, lemon risotto, and even lemons were even painted on most of the plates.
This dessert brings back terrific memories of Italy with each bite. Even if you’ve never had the chance to see Italy yet, you’ll appreciate the fruity olive oil and lemon zest in the layers of the cake, the tangy and tart lemon curd, and the fluffy mascarpone cream (which was our favorite part).
Lemon Olive Oil Cake with Lemon Curd, Raspberries, and Mascarpone Lemon Cream
Lemon Olive Oil Cake Ingredients:
- 1 cup extra virgin olive oil
- 1/3 cup of ricotta cheese
- 2 cups flour
- 5 large eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- Zest of 1 lemon
Mascarpone Cream Ingredients:
- 4 large egg yolks
- 4 tablespoons sugar
- 1 package of mascarpone cream (8 oz.)
- 2 cups whipped cream
- Zest of 1 lemon
- 8 oz. jar of lemon curd
- 12 oz. package of raspberries
- Lemon zest, for garnish
To make the cake, beat together the eggs, sugar and the lemon zest until everything is well combined. Pour in the olive oil and beat on medium speed until it is incorporated. Then, add the ricotta cheese and salt and whisk until everything is combined. Next, fold in the dry ingredients (flour, baking powder, and baking soda). Butter a springform pan and pour the batter into the pan. Cook for 45-60 minutes and until a toothpick comes out clean.
To make the mascarpone cream, add the egg yolks and sugar to a bowl and use a mixer to cream the ingredients until they are fluffy. Add the mascarpone cheese and the lemon zest and mix until combined. Now, use a spatula to gently fold in the whipped cream. Keep the whipped cream refrigerated until use.
Once the cake has cooled, carefully slice the cake in half. On top of the bottom section, spread the lemon curd and top with berries. Then add the other cake on top, spread with the mascarpone cream and top with additional berries and additional lemon zest.
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