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authentic Lemon Olive Oil Cake with Whipped Mascarpone and Berries, the Ligurian Way

Lemon Olive Oil Cake With Whipped Mascarpone And Berries

A golden, fragrant single-layer cake built on fruity Italian extra virgin olive oil and a generous shower of fresh lemon zest. The crumb stays moist for days thanks to a proper egg-and-oil emulsion, and the finish — clouds of softly whipped mascarpone cream and a tumble of jewel-bright berries — turns a humble Mediterranean home bake into something quietly stunning at the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 3/4 cup extra virgin olive oil fruity Italian, such as Ligurian taggiasca, Tuscan, or Sicilian
  • 2 tbsp fresh lemon zest from about 3 lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk or plain whole-milk yogurt
  • 1.5 cup all-purpose flour or Italian 00 flour
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
  • 8 oz mascarpone cheese cold
  • 3/4 cup heavy cream cold
  • 3 tbsp powdered sugar plus more for dusting
  • 1/2 tsp vanilla extract
  • 2 cup fresh mixed berries raspberries, blueberries, blackberries, halved strawberries

Equipment

  • 1 9 inch round cake pan or springform pan buttered and floured, or lined with parchment
  • 1 stand mixer or hand mixer
  • 1 Large mixing bowl
  • 1 Medium mixing bowl for dry ingredients
  • 1 fine microplane zester
  • 1 Rubber spatula
  • 1 wire cooling rack

Method
 

  1. Heat the oven to 350 F. Butter a 9 inch round cake pan, line the bottom with a circle of parchment, and lightly flour the sides, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and granulated sugar. Whip on medium-high for 4 to 5 minutes until the mixture is pale yellow, thick, and falls in a ribbon when you lift the whisk.
  4. With the mixer running on low, slowly stream in the olive oil in a thin, steady drizzle, taking about 1 minute. The batter should look glossy and emulsified.
  5. Add the lemon zest, lemon juice, and whole milk. Mix on low just until combined.
  6. Remove the bowl from the mixer. Sift the flour mixture over the wet ingredients in two additions, folding gently with a rubber spatula after each one until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
  8. Bake on the center rack for 35 to 40 minutes, until the top is deeply golden, the cake is domed, and a tester inserted into the center comes out clean. The edges should be pulling away slightly from the pan.
  9. Cool the cake in the pan on a wire rack for 15 minutes, then run a thin knife around the edge, invert onto the rack, peel off the parchment, and turn right side up to cool completely, about 1 hour.
  10. While the cake cools, make the whipped mascarpone. In a clean mixer bowl, combine the cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract. Whip on medium speed for 1 to 2 minutes, just until the mixture holds soft, billowy peaks. Do not overwhip or it will turn grainy.
  11. To serve, place the cooled cake on a serving plate and dust lightly with powdered sugar. Spoon generous clouds of the whipped mascarpone over the top, letting it drift toward the edges.
  12. Scatter the fresh mixed berries over the mascarpone, slice into wedges, and serve at once.

Notes

  • Use a fresh, fruity Italian extra virgin olive oil you would happily drink — Ligurian taggiasca, Tuscan, or Sicilian all work beautifully. Avoid pomace or extra light olive oil.
  • Whipping the eggs and sugar until pale and ribbony is the most important step for a tender, lifted crumb.
  • Stream the oil in slowly to build a stable emulsion; rushing this is what makes olive oil cakes feel greasy.
  • The cake keeps well wrapped at room temperature for up to 3 days and actually improves on day two.
  • Serve alongside an espresso, a cappuccino, or a small glass of Vin Santo or Moscato for the full Italian experience. A light dusting of powdered sugar and a tiny drizzle of finishing olive oil over the mascarpone is a lovely restaurant touch.