Lemon Olive Oil Cake with Mascarpone Whipped Topping and Blackberries

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It’s the first day of summer, which means it’s blackberry season! Every year, when blackberries are in season and you can get pints of these sweet juicy berries super cheap, I stock up and freeze them so I can have them year round. I usually end up eating them all before the end of October. ? If you’ve ever bought blackberries during their off season, you know they are tart and nowhere near as delicious as they are in the summer months. I bought a few pints today with this cake on my mind. It’s light and refreshing and perfect for the summer.

Olive oil cakes are very common in the Mediterranean where olive oil is a staple. It’s usually served plain or with a dusting of powdered sugar. Perfect for afternoon tea, or when friends drop by. Some people brush the top with olive oil just before serving to bring out the flavor. I made an amazingly light-as-air and beautiful mascarpone whipped cream. Finally, I finished it off with dark, plump blackberries. I thought the olive oil and blackberries would make a perfect couple, and boy was I right!

There are so many things you can do with this cake. The blackberries could be baked into the cake and dusted with powdered sugar when cooled. Instead of lemon, you could do orange zest and Grand Marnier. Or omit the fruits altogether! You could substitute honey for some of the sugar, almond flour for some of the all purpose flour, or add almond extract. The possibilities are endless! What I’m saying is, you can totally use this recipe as your guide and find ways to make it your own. ?

Tips for making the best olive oil cake:

Now, this cake is very simple to make and comes together rather quickly. However, there are a few tips you’ll want to remember so that your olive oil cake comes out beautifully domed, and unbelievably moist and flavorful.

First, make sure your ingredients are room temperature. The eggs and sugar need to beat for 7-8 minutes until light and pale, and this step is easier when the eggs are room temperature. We want to beat lots of air into the batter to get a beautiful dome.

After beating the sugar, eggs and lemon zest for 7 or 8 minutes, this is what it should look like.

The next tip might sound obvious, but make sure to use a good quality olive oil. I buy mine from a couple that owns an olive oil farm in Greece. They just recently moved to Luxembourg, but they travel back to Greece 4 times a year to manage the farm, and they bring some back with them. I had been buying any brand that sounds good at the grocery store, and I was amazed at how different the quality is when you get the real stuff. Amazing! If you don’t have access to someone who owns an olive oil farm, just buy the best kind you can get. ?

Lastly, use an aluminum 8″ pan that has been buttered and lined with parchment paper. If you use a 10″ pan, you probably won’t get a nice dome. After you’ve poured the cake batter into the pan, bang it on the counter a few times to allow the air bubbles to come to the surface and pop. These Wilton pans are tall enough that the batter won’t spill over the top.

If you make this cake, please leave a comment and tag us on IG @bakingbestiesbook so we can see your pics!

Happy Baking!

XOXOXO Amanda

Lemon Olive Oil Cake with Mascarpone Whipped Topping and Blackberries

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

387

kcal

Ingredients

  • Large Eggs 4

  • Sugar 150g
    (3/4 cup)

  • Zest of 1 large lemon

  • Extra Virgin Olive Oil 168g
    (3/4 cup)

  • All Purpose Flour 225g
    (1 3/4 cups)

  • Baking Powder 1 1/2 tsp

  • Salt 1/2 tsp

Directions

  • Preheat oven to 350°. Butter an aluminum 8″ cake pan and line with parchment paper.
  • In the bowl of a stand mixer, beat eggs, sugar and lemon zest on medium high for 7-8 minutes until mixture is pale in color and doubles in volume.
  • Add olive oil and beat again until well combined.
  • In a small bowl, combine dry ingredients and whisk so there are no lumps. Add to egg mixture and mix on low speed until just combined. Do not overmix!
  • Pour batter into prepared cake pan and bang on the counter a few times to release air bubbles.
  • Bake for 43-48 minutes, until browned on top and a toothpick inserted in the middle comes out clean.
  • Just before serving, top with mascarpone whipped topping (recipe follows) and fresh blackberries.

Notes

  • I use superfine sugar for this recipe.

mascarpone whipped topping

  • Place 1 cup of heavy whipping cream into the bowl of a stand mixer. Using the whisk attachment, whip on high speed until soft peaks form.
  • Add 1/3 cup powdered sugar and continue whipping on high until blended.
  • Add one container (8 oz) of mascarpone cheese and continue whipping until stiff peaks form.

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