Olive Oil Cake With Blueberries And Mascarpone Recipes

ITALIAN LEMON OLIVE OIL CAKE RECIPE WITH BERRIES + MASCARPONE

Steps:

• 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.
• 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.
• Preheat your oven to 325"F.
• Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
• In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
• Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
• Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
• Transfer the cake batter into the buttered spring form pan.
• Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
• Transfer the cake to a cooling rack and allow to cool completely.
• Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
• Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
• Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
• Once cooled off, remove the cake from the spring form 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.
• Extra carefully slice the cake in half using a serrated knife.
• Place the bottom part on a plate or cake stand.
• Using a small spatula spread the chilled lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
• Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
• Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

OLIVE OIL CAKE WITH BLUEBERRIES AND MASCARPONE

Steps:

• Preheat oven to 350 degrees F.
• Line the bottom of a springform pan with parchment paper, and brush the sides with oil.
• In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Reserve.
• Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.
• Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.
• When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely.
• Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving.
• Serve a slice of the cake with the blueberries and a dollop of mascarpone.
• Fantastic!!