Lemon Olive Oil Cake

Yield: 8 servings


  • Cake
    • 5 eggs
    • Zest of one lemon
    • 1 1/4 cup sugar
    • 1 cup olive oil
    • 1/3 cup ricotta cheese
    • Pinch of sea salt
    • 2 cups flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
  • Blueberry sauce
    • 1/2 lb. blueberries
    • 1 tbsp cornstarch
    • Juice of 1/2 lemon
    • 3 tbsp honey
    • 1 tsp vanilla
  • Mascarpone Cream
    • 4 egg yolks
    • 1/4 cup granulated sugar
    • Zest of one lemon
    • 3/4 lb. mascarpone cheese
    • 1 1/2 cups whipped cream
  • 1 jar lemon curd
  • 1 lb. blackberries
  • Blueberries


  1. For the cake, mix the eggs, lemon zest, and sugar in a mixing bowl.  Pour in the olive oil and whisk until fully incorporated.  Whisk in the ricotta and salt.
  2. Fold in the flour, baking powder, and baking soda.
  3. Butter a 10" springform pan.  Pour the batter into the pan and bake at 325°F for 45-60 minutes, until a toothpick inserted in the middle comes out clean.  Cool completely on a wire rack.
  4. For the blueberry sauce, toss the blueberries and cornstarch in a small sauce pot.  Add the remaining ingredients and stir to mix.  Bring to a gentle simmer and cook until the blueberries burst.  Remove from the heat let rest until it thickens.  Refrigerate until you're ready to assemble the cake.
  5. For the mascarpone cream, whisk the egg yolks and sugar until they change color to a pale yellow.  Whisk in the lemon zest.  Gradually whisk in the mascarpone cheese.  Fold in the whipped cream.  Refrigerate until you're ready to assemble the cake.
  6. To assemble the cake, slice the cake horizontally into two layers.  Level off the top layer.  Place the bottom layer on your cake stand or serving plate and spread half of the lemon curd over it.  Spoon the mascarpone cream over the curd, and then drizzle with the blueberry sauce and some of the blackberries.
  7. Place the second cake layer onto the cake, and again spread a layer of lemon curd and mascarpone cream.  Top with remaining blackberries and blueberries.
  8. Cover and refrigerate until ready to serve.

Adapted from Ciao Florentina.