Olive Oil Cake With Limoncello Mascarpone Cream
A delicious and moist cake with a light lemon pastry cream topping. www.comfortandpeasant.com
Equipment
- 9-inch springform pan
Ingredients
Limoncello Mascarpone Cream
- 1 tsp (5.69g) unflavored gelatin
- 2 tsp (10ml) cold water
- 3/4 cup (177ml) whole milk
- 1/4 cup (21g) granulated sugar
- 1/4 tsp (1.42g) salt
- 3 large egg yolks
- 2 tbsp (28g) cornstarch
- 8 oz (227g) mascarpone
- 1 tsp (5ml) pure vanilla extract
- 1/4 cup (59ml) Limoncello liqueur
- 2 cups (250g) fresh raspberries for serving
Olive Oil Cake
- 1 3/4 cups (224g) unbleached or all purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (6g) salt
- 3 large eggs at room temperature
- 1 1/4 cups (251g) granulated sugar plus another 1/4 cup (50g) for sprinkling on the top of the cake
- 2 tsp (2g) lemon zest
- 3/4 cup (177ml) good quality, fruity extra virgin olive oil
- 3/4 cup (177ml) whole milk at room temperture
Instructions
Limoncello Mascarpone Cream
- In a small dish combine the gelatin and the water to create a thick paste. Set aside.
- Add milk, sugar, salt, egg yolks, and cornstarch to a medium-sized saucepan and whisk briskly to combine. Cook over medium heat stirring constantly until the mixture starts to boil. When the mixture has thickened to the point that the whisk leaves track marks remove it from the heat and whisk for another 30 seconds. Using a spatula, scrape the mixture into a bowl.
- Break the gelatin into small pieces and drop them into the warm cream mixture. Combine until the gelatin is well incorporated. Cover the mixture with plastic wrap being sure to press well onto the surface of the cream to avoid a skin forming. Refrigerate for a minimum of 3 hours and up to 24 hours.
- When the cream has chilled add it to a large bowl along with the mascarpone, vanilla, and Limoncello. Using the whisk attachment of an electric mixer beat on medium-high speed until well combined and smooth. At this point, you can taste the cream & add another tbsp or so of Limoncello if you prefer a stronger flavor. Using plastic wrap, cover & refrigerate the cream until you're ready to use it. The cream can be stored for up to 2 days.
Olive Oil Cake
- Preheat the oven to 350 degrees F (177 Celsius) and grease a 9-inch springform pan with extra virgin olive oil. Line the bottom of the pan with a circle of parchment paper cut to fit. Lightly grease the top of the parchment paper with olive oil.
- Whisk together the flour, baking powder, and salt in a small bowl until combined.
- Using a whisk attachment, beat the eggs on medium-high speed for 60 seconds or until very frothy. While the mixer is running, slowly add in the 1 1/4 cup of sugar and the lemon zest. Beat on high speed until the mixture is fluffy and pale yellow in color. About 5 minutes.
- With the mixer running, pour in the extra virgin olive oil in a slow, thin, steady stream. Do not add too quickly as the oil may separate from the batter. Beat until the olive oil is well combined.
- Add half the flour to the bowl and beat on low until combined. Add the milk and beat until combined. Add the rest of the flour and beat until well combined.
- Pour the batter into the greased pan and sprinkle the top with the extra 1/4 cup of sugar. Bake in the center of the oven until a toothpick inserted in the center comes out clean (about 40 minutes).
- When the cake is done remove it from the oven and let it cool in the pan for 5 minutes. It will crack on the top as it settles but don't worry as you're going to cover it with the cream. Run a knife around the sides of the pan and then release the side of the pan. Leaving the cake on the bottom of the pan remove it and let it rest it on a wire rack to cool completely. At this point, the cake can be tightly wrapped and kept for up to 3 days. It does not need to be refrigerated.
Assemble Cake
- When you are ready to serve the cake pour the mascarpone cream mixture onto the top of the cake. Using an offset spatula, spread the cream towards the edges of the cake. Top the cake with berries of your choice and serve.
