Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

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Italian Lemon Olive Oil Cake with Berried Whipped Mascarpone and Lemon Curd Layers Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

 

Ingredients
  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms
Blueberry Sauce
  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract
Mascarpone Cream
  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon
Lemon curd
  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.
Instructions
Make the Blueberry Sauce:
  1. 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.
Make the Lemon Curd:
  1. 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.
  2. Preheat your oven to 325″F.
  3. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
Make the Olive Oil Cake:
  1. 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.
  2. 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.
  3. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
  4. Transfer the cake batter into the buttered spring form pan.
  5. 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.
  6. Transfer the cake to a cooling rack and allow to cool completely.
Make the Mascarpone Cheese Filling:
  1. 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.
  2. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
  3. 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.
Assemble the Cake:
  1. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
  2. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
  3. Extra carefully slice the cake in half using a serrated knife.
  4. Place the bottom part on a plate or cake stand.
  5. 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.
  6. 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.
  7. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.
source:https://ciaoflorentina.com/lemon-olive-oil-cake-recipe-berries-mascarpone-lemon-curd/
Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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