Light yet indulgent, this lemon olive oil cake is fragrant with fresh citrus and beautifully moist from extra virgin olive oil. Finished with a silky mascarpone topping, bright lemon curd, and ribbons of cherry jam, it strikes a perfect balance of richness and freshness. An elegant centrepiece dessert, ideal for festive gatherings or long, leisurely lunches.
Serves 10
1¼ cups caster sugar
2 lemons, zest finely grated
1½ cups loosely-packed Girolomoni organic '00' flour
½ tsp baking powder
½ tsp baking soda
2 large eggs
¼ tsp Sal de Añana spring salt
¾ cup Pons extra virgin olive oil (EVO)
¼ cup lemon juice
²⁄₃ cup full fat milk
Topping:
250g mascarpone
1 tsp Heilala vanilla bean paste
½ cup Darlington’s lemon curd
100ml cream
2-3 Tbsp Alain Milliat Morello cherry jam
Preheat the oven to 180°C (160°C fan-bake). Grease a 22cm springform cake tin and line the base with baking paper.
Put the sugar and lemon zest in a bowl then massage the zest into the sugar to release its flavour. Sift the flour, baking powder, and baking soda into another bowl and set aside.
Break the eggs into a large mixing bowl, add the salt and whisk briefly. While whisking continuously, slowly pour the olive oil into the eggs. Whisk until emulsified. Add the sugar and zest and whisk until thick and creamy. Whisk in the lemon juice and milk, then add the flour mixture, whisking gently just until combined and only a few small lumps of f lour remain. Take care not to over-mix the batter.
Pour the batter into the prepared tin. Bake for 40-45 minutes or until golden brown and the centre springs back when pressed lightly. The cake must be fully cooked or it will fall in the centre. Allow the cake to cool completely in the tin before removing to a serving plate.
Combine mascarpone, vanilla and half the lemon curd in a bowl and whisk together until smooth. Add the cream and whisk until stiff peaks hold their shape. Spread on top of the cold cake. Dollop the jam and remaining lemon curd on top and swirl into the mascarpone using the back of a spoon.
Recipe by Julie Le Clerc
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