This is a lemon olive oil cake of my dreams! The cake is dressed festively with layers of whipped mascarpone cheese, a honey lemon blueberry sauce, lemon curd, and finished with some fresh blackberries. The ideal marriage between Tiramisu and the classic Italian lemon olive oil cake.
- 1 cup extra virgin olive oil
- 2 cups all-purpose flour
- 1/3 cup ricotta cheese
- Zest from one lemon
- 5 eggs
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of sea salt
- 1 lb. blackberries
- 1/4 cup edible flower blossoms
For the Blueberry Sauce
- 1/2 lb. blueberries
- 2-3 tablespoons wild honey
- Juice from 1/2 lemon
- 1 teaspoon vanilla extract
For the Mascarpone Cream
- 4 large egg yolks organic pasture raised
- 4 tablespoons sugar
- 1 lb. mascarpone cheese
- 2 cup heavy cream, whipped
- zest from one lemon
For the Lemon curd
- 1/2 cup freshly squeezed lemon juice
- 5 egg yolks
- 1/2 cup sugar
- Zest from one lemon
- 5 tablespoons butter cut into 5 pieces
To Make the Blueberry Sauce:
- In a small saucepan, add the blueberries, honey, lemon juice, and vanilla. Bring to a simmer and cook for a few minutes, until the blueberries burst. Remove from the heat and regulate sweetness to your taste by adding some more honey. Place in the fridge until ready to use.
To Make the Lemon Curd:
- To prepare the lemon curd, set a double boiler with 2 of water in the bottom pan and bring to a simmer.
- Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Beat together over the steam until well incorporated. Continue beating for a few minutes till thickened (around 5-10 minutes). Turn off the heat and beat in the butter just until melted; then transfer the mixture to a bowl and cover. Place in the fridge until cooled completely.
- Preheat your oven to 325°F/160°C/Gas Mark 3.
- Lightly grease a 10-inch springform with butter. Apply on a baking sheet.
To Make the Olive Oil Cake:
- Using an electric mixer, whisk the eggs, sugar, and lemon zest until creamy and well combined (around 2 minutes).
- Pour in the olive oil and continue whisking on medium low speed until all incorporated. Place the sea salt and ricotta cheese and beat until incorporated.
- Put the flour, baking powder, baking soda and mix together until combined.
- Place the mixture into the buttered springform
- Bake the cake for about 45-60 minutes, or just until a toothpick inserted in the middle comes out almost clean.
- Remove to a cooling rack and let cool completely.
To Make the Mascarpone Cheese Filling:
- Add the egg yolks and sugar to a large mixing bowl and beat until fluffy and pale.
- Apply the lemon zest and spoonful’s of the mascarpone cheese until combined.
- Using a spatula add the whipped cream into the mixture and combine until incorporated (don’t overmix!) Cover with plastic wrap and place in the fridge until ready to use.
To Assemble the Cake:
- Once cooled off, remove the cake from the springform pan by releasing the sides first, then remove the bottom.
- Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
- Slowly slice the cake in 1/2 with a serrated knife.
- Apply the bottom part on a serving plate.
- With a spatula spread the chilled lemon curd on top of the cake.
- Spoon ½ of the mascarpone filling on top and then top it with ½ of the blueberries from the blueberry sauce and a few fresh blackberries. Reserve as much of the blueberry sauce as you can for the next layer.
- Place the next cake layer and apply the remaining blueberries with the sauce on top. Apply the remaining mascarpone and spread over with a spatula or spatula. Put the fresh blackberries all over the top, reserving a few to decorate the sides of the cake.
- Garnish with edible flower blossoms and serve chilled.