Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

The best Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with juicy, fresh blackberries. Like a Tiramisu, but even better!

This Italian lemon olive oil cake is Everything and a bucket of organic blackberries! 
Today I bring to you the first official cake recipe on Ciao Florentina. I don’t even know where to really start, because I am so excited about this you guys. I mean, yours truly excited about cake, is just never happens. 

But today I have the real deal: lemony and berrylicious with a little bit of ricotta cheese in the mix of course, and a custardy pudding like lemon curd layer. 
But what goes really well with lemon ?

Blueberries and blackberries. Oh my!

So I made a super quick honey blueberry sauce on the stove top, that is going to make your cake not just extra delicious but also add tons and tons of moisture. 
Let’s talk whipped mascarpone filling. Basically the same exact formula I follow when making my Tiramisu cheesecake.

Pure cheesy heaven, because hello beautiful: Lemon Olive Oil Cake! 

Just imagine taking a bite out of fluffy layers loaded with whipped mascarpone, lemon curd and blueberry sauce. Then sprinkle sweet blackberries all over the place, pretending you are the foodie Picasso or something.

Oh wait, that’s me, I’m the foodie Picasso. Okay, more about that another time, because it is a long story and it’s the weekend and ain’t nobody got time for that!

Let me take you straight inside of this naked cake!
TaDa !!! Tell the truth: Can you even handle it ? 

Look at those creamy layers!  Excuse me a few minutes while I go take a big bite out of that. 

I’ll let you know right now: this is not a vegan kind of cake.
Sorry friends, my brain can’t figure out how I could possibly pull this off as vegan….Not yet anyways, but stay tuned!

Tough It might seem like a very self involved recipe, it is really easy actually. There are a few simple steps that you can do in advance, like a day before you can:

• make the lemon curd

• make the blueberry sauce

• whip the mascarpone filling

      
Then the next day, just bake your cake, cool it off and dress it really nice with all the goodies, like it’s going places.
note: I used lemon thyme blossoms to garnish, you can use rosemary or even lavender.
If you aren’t in the mood for creamy lemony luscious layers and summer berries, you can still bake the cake on its own and serve it with just a sprinkling of powder sugar.

Variations on this Italian Lemon cake include:
replace the blueberries and blackberries with fresh strawberries, raspberries or cherries

• cover with this blueberry glaze.
• go for these balsamic figs as a sauce and decorate with fresh figs
• finish with a chocolate glaze
• decorate with candied oranges and rosemary blossoms

Best Italian Lemon Olive Oil Cake Recipe with Berries
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins

Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey blueberry sauce and finished with fresh blackberries.

Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 826.8 kcal
Author: Florentina

Ingredients

• 1 c extra virgin olive oil
• 1/3 c ricotta cheese
• 2 c all purpose flour
• 5 eggs organic pasture raised
• 1 1/4 c granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from 1 lemon
• A pinch of sea salt
• 1 lb blackberries
• 1/4 c edible flower blossoms

Blueberry Sauce

• 1/2 lb blueberries
• 1/2 lemon juiced
• 2-3 tbsp wild honey
• 1 tsp vanilla extract

Mascarpone Cream

• 4 large egg yolks organic pasture raised
• 4 tbsp granulated sugar
• 3/4 lb mascarpone cheese
• 1.5 c whipped cream ( Stiff )
• zest from 1 lemon

Lemon curd

• 1/2 c lemon juice freshly squeezed
• Zest from 1 lemon
• 5 large egg yolks organic pasture raised
• 1/2 c granulated sugar
• 5 tbsp butter cut into 5 pieces.

Instructions

Make the Blueberry Sauce:

• Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.

Make the Lemon Curd:

• To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
• 
  
• Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.

Read full recipe here : Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

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