There are moments in life when I get so excited about something I struggle with conveying my message in words. Ladies and gentlemen this is one of those moments. Because this Olive Oil Cake with Blackberries and Mascarpone Cream is EVERYTHING.
Olive oil in a cake may seem strange to some people and it’s totally understandable. But the texture the olive oil gives this cake is unlike any other. The texture is incredibly light and fluffy, and while the olive oil flavor is evident it’s not overpowering. And the light mascarpone cream compliments the cake’s delicate texture perfectly.
Initially, I wanted to use blackberry jam in between the cake layers and cream but it was not available at the store. However, I took a chance and went for an organic super fruit spread/jam I found at Trader Joe’s. It’s a blend of morello cherry, red grape, blueberry and pomegranate and man is it delicious!! Sweet and slightly tart, the addition of this jam tied the whole cake together.
I love this cake because it doesn’t have to look perfect, hence “rustic” in the title but the flavors are perfect in every way. This Olive Oil cake with Blackberries and Mascarpone Cream is the ultimate spring dessert and I urge you to give it a try!
Things You Should Know-Rustic Olive Oil Cake with Blackberries & Mascarpone Cream
- Beat eggs and sugar on medium-high speed for about 5 minutes, until the mixture has doubled in volume and is a very pale yellow color…almost white. You must achieve this step or else the cake won’t be light and fluffy.
- While mixer is on medium speed, pour the olive oil in a slow steady stream. If you dump all at once, it will deflate all the air you incorporated in the first step.
- When you add the fresh blackberries to the cake batter, they will most likely sink to the bottom…don’t fret the cake will still taste amazing.
- If you can’t find the fruit spread from Trader Joe’s you can substitute with any jam you like.
Cake recipe inspired by Shebakeshere.com