lemon olive oil cake mascarpone cream dessert baking

Lemon Olive Oil Cake with Mascarpone

Name: Lemon Olive Oil Cake with Mascarpone
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 270 g all-purpose flour; 10 g baking powder; 2.5 g baking soda; 4 g salt; 2.5 lemon zest; 140 g light brown sugar; 45 g white sugar; 3 eggs; 1 egg yolk; 140 g olive oil; 140 g mascarpone; 75 g fresh lemon juice; 1 tsp vanilla; 250 g mascarpone; 180 ml cold heavy cream; 35 g icing sugar; 1 lemon zest; 1 tsp vanilla; crushed pistachios; lemon zest; fresh thyme

A moist lemon cake made with olive oil and mascarpone, topped with whipped mascarpone cream, crushed pistachios, and fresh thyme

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Method

1
Preheat oven to 170°C conventional.
2
Rub the lemon zest into the sugars.
3
Whisk in the eggs and yolk until slightly pale.
4
Slowly whisk in the olive oil.
5
Add mascarpone, lemon juice, and vanilla.
6
In another bowl mix flour, baking powder, baking soda, and salt.
7
Fold dry ingredients into the wet mixture.
8
Transfer to a lined 22 cm round tin.
9
Bake for about 40 minutes until golden and baked through.
10
Let cool completely.
11
Mix mascarpone, icing sugar, vanilla, and lemon zest for the cream.
12
Add the cold cream and whip until soft-medium peaks form.
13
Pipe cream around the cake and finish with pistachios, thyme and lemon zest.