Rustic Olive Oil Cake with Blackberries & Mascarpone Cream
Servings Prep Time
10-12people 15minutes
Cook Time
25-30minutes
Servings Prep Time
10-12people 15minutes
Cook Time
25-30minutes
Ingredients
Cake
Mascarpone cream
Instructions
  1. Preheat oven to 350 degrees F. Grease 2 round 8-inch pans (or 1-9 inch round pan) with oil and line bottom with parchment paper. Place flour, baking powder and salt in a small bowl and whisk very well until fully incorporated. Set aside.
  2. Using a mixer with whisk attachment, beat the eggs on medium speed then add sugar. Turn speed to medium-high and whisk for about 5-7 minutes until the mixture has doubled in volume and becomes a very pale yellow, almost white in color. Add the lemon zest and lemon juice and beat to combine. Turn the mixer to medium speed and pour the olive oil in a slow and steady stream. *DO NOT dump the oil all at once, it will deflate all the air we incorporated in the sugar and eggs. Stop the mixer and with a spatula scrape the bottom of the bowl to make sure everything is incorporated.
  3. Using that same spatula, gently fold the dry ingredients with the wet until there are no more streaks or pockets of flour but don’t OVER MIX. Pour batter in pans, try to make them as even as possible, gently tap the pans on the counter to release any air bubbles. Drop about 18 blackberries in each pan (yes I counted!). Bake for about 25-30 minutes or until toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool for 10 minutes in the pan then release from pans and allow to cool completely.
  4. To make the cream, beat the mascarpone cream, sugar, and vanilla until smooth. Add the heavy cream and beat until you get soft peaks. To assemble the cake, place one cake layer on cake stand, spoon half cup of jam on olive oil cake and spread. Then spread or pipe half the mascarpone cream on top, add fresh blackberries (save some for decorating) Place second cake layer on top and repeat with the same steps as above. Cake can be stored in fridge covered for up to three days.