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Lemon Mascarpone Olive Oil Cake Recipe

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This luscious Olive Oil Cake with Lemon Mascarpone Cream is a moist, fragrant dessert that combines the rich, fruity flavor of extra virgin olive oil with a bright lemony cream topping. The cake boasts a tender crumb thanks to the olive oil and whole milk, while the lemon mascarpone cream offers a smooth, tangy contrast to the sweet cake. Perfect for special occasions or an elegant afternoon treat, this cake is both sophisticated and simple to prepare.

Ingredients

Gelatin Mixture

  • 1 teaspoon (3.12 grams) unflavored gelatin
  • 2 teaspoons cold water

Lemon Mascarpone Cream

  • 1 cup (227 grams/8 ounces) whole milk
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons (15 grams) cornstarch
  • 8 ounces (227 grams) mascarpone cheese (or 4 ounces/113 grams cream cheese as alternative)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract (or ½ teaspoon lemon oil as alternative)

Olive Oil Cake

  • 1 ¾ cups (210 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (6 grams) salt
  • 3 large eggs, at room temperature
  • 1 ¼ cups (250 grams) granulated sugar, plus another ¼ cup (50 grams) for sprinkling on top
  • 1 teaspoon lemon zest
  • ¾ cup (150 grams/5.25 ounces) extra virgin olive oil
  • ¾ cup (170 grams/6 ounces) whole milk, at room temperature

Instructions

  1. Prepare the Gelatin: Sprinkle the unflavored gelatin over 2 teaspoons of cold water in a small bowl and let it sit for 5 to 10 minutes to bloom while you prepare the other ingredients.
  2. Make the Lemon Mascarpone Cream: In a small saucepan, whisk together 1 cup whole milk, ¼ cup granulated sugar, and ¼ teaspoon salt. In a separate bowl, whisk the 3 egg yolks and 2 tablespoons cornstarch until smooth. Slowly add the warm milk mixture to the yolks while whisking constantly to temper the eggs, then pour everything back into the saucepan. Cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and whisk in bloomed gelatin until fully dissolved. Let cool slightly before stirring in mascarpone cheese, vanilla extract, and lemon extract or oil. Chill in the refrigerator for at least 4 hours until set.
  3. Prepare the Cake Batter: Preheat your oven to 350°F (177°C). In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, beat the 3 eggs and 1 ¼ cups sugar with an electric mixer on medium-high speed until pale and fluffy, about 4-5 minutes. Beat in lemon zest and then gradually add the olive oil in a steady stream. Alternately add the dry ingredients and the ¾ cup whole milk to the egg mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
  4. Bake the Cake: Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the top with the remaining ¼ cup granulated sugar for a slight crunchy topping. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan set on a wire rack.
  5. Assemble the Cake: Once the cake is completely cooled, spread the chilled lemon mascarpone cream evenly on top or serve it on the side. The cream’s silky texture complements the moist olive oil cake beautifully. Slice and serve chilled or at room temperature for best flavor.

Notes

  • To bring eggs and dairy to room temperature quickly, place them in a bowl of warm (not hot) water for 5-10 minutes.
  • You can substitute cream cheese for mascarpone in the cream if mascarpone is not available, but mascarpone gives a richer, more authentic flavor.
  • Lemon extract or lemon oil can be used to enhance the lemon flavor; lemon oil is more concentrated, so use half the amount if substituting.
  • Ensure the gelatin is fully dissolved in the cream to avoid lumps.
  • Allow the lemon mascarpone cream to chill sufficiently for a firm texture and best taste.
  • Stir the batter gently after adding flour to avoid a tough cake texture.

Find it online: https://mealoria.com/lemon-mascarpone-olive-oil-cake-recipe/