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Olive Oil Cake with Mascarpone Frosting and Mixed Berries

Olive Oil Cake with Mascarpone Frosting and Mixed Berries Bliss

Delight in this Olive Oil Cake with Mascarpone Frosting and Mixed Berries, a moist and flavorful dessert perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Olive Oil Cake Ingredients
  • 1 cup Granulated Sugar Rub with lemon zest for enhanced flavor.
  • 2 tablespoons Lemon Zest Use fresh lemons for the best flavor.
  • 3 large Eggs Ensure they're at room temperature for better emulsification.
  • 3/4 cup Olive Oil Opt for high-quality extra virgin for flavor.
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Milk Any milk variety works, including non-dairy alternatives.
  • 1/4 cup Lemon Juice Freshly squeezed is recommended.
Frosting Ingredients
  • 1 cup Mascarpone Cheese Can substitute with cream cheese for a different flavor.
  • 1 cup Powdered Sugar Sift to prevent lumps.
Topping Ingredients
  • 2 cups Fresh Mixed Berries Use seasonal berries for best flavor.
  • 2 tablespoons Honey Maple syrup can also work as an alternative.

Equipment

  • Mixing bowl
  • hand mixer
  • 9-inch round cake pan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, combine granulated sugar and lemon zest, rubbing them together until sandy and aromatic.
  2. In a separate bowl, crack in room temperature eggs and add lemon sugar. Beat on high speed for 4 to 5 minutes until pale and fluffy.
  3. Slowly drizzle in olive oil while mixing at medium speed until well combined and glossy.
  4. Fold in one-third of the flour, then half of the milk and lemon juice. Repeat until all ingredients are combined, avoiding overmixing.
  5. Grease a 9-inch round cake pan with olive oil, sprinkle sugar, and pour in the batter, smoothing the top.
  6. Bake for 35 to 45 minutes, checking for doneness with a toothpick. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. In a bowl, combine mascarpone cheese, powdered sugar, and lemon zest. Whisk until smooth and creamy.
  8. Slowly pour in heavy cream, whisking until soft peaks form. Add lemon juice for a firmer frosting if desired.
  9. Once the cake has cooled, frost generously with mascarpone, allowing some to cascade over the sides. Top with fresh mixed berries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using high-quality ingredients enhances the flavor of this cake. Allow it to cool completely before frosting to keep the mascarpone from melting.

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