Recipes Best Italian Lemon Olive Oil Cake Recipe with Berries

 

Best Italian Lemon Olive Oil Cake Recipe with Berries

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:
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:

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.

Preheat your oven to 325"F.

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:

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.

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.

Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.

Transfer the cake batter into the buttered spring form pan.

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.

Transfer the cake to a cooling rack and allow to cool completely.

Make the Mascarpone Cheese Filling:

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.

Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.

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:

Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.

Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.

Extra carefully slice the cake in half using a serrated knife.

Place the bottom part on a plate or cake stand.

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.

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.

Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

Recipe Source: https://ciaoflorentina.com/lemon-olive-oil-cake-recipe-berries-mascarpone-lemon-curd/

Amazing Cooler Recipes That Are Perfect For Outdoor Parties
The drinks are as important as the food when it comes to parties. Your guests will be looking for something both refreshing and delicious even after they finish eating. But when planning what kind of beverage to serve, keep in mind that you have to cater to all kinds of guests, including children.

Here are 3 awesome non-alcoholic cooler recipes that are great for both indoor and outdoor parties:

Basil and Cantaloupe Slush

What you need:

1 medium cantaloupe, skinned, seeded and cut into 2-inch pieces
2 large sprigs fresh basil
1/4 cup water
2 tablespoons granulated sugar
1/4 teaspoon salt
Soda water
Mix together the water, granulated sugar and salt in a small saucepan. Bring the mixture to a boil then lower heat. Allow to simmer (no stirring) for 3 to 4 minutes or until sugar has dissolved. Remove from heat then add the basil sprigs before allowing to cool completely. When ready, pour mixture into a blender. Add the cantaloupe and blend until smooth. Strain into square pan, cover and refrigerate until frozen, about 6 to 8 hours. When ready, scrape large flakes of the frozen mixture using a fork. Place flakes in glasses, splash with soda water then serve.
Minty Pineapple Surprise

What you need:

4 pieces 2-inch fresh pineapple slices
4 leaves fresh mint
1/2 cup chilled sparkling water
1/2 cup chilled grape juice
1 tablespoon fresh lime juice
1 teaspoon agave
Lime slices for garnishing
Ice cubes
Place pineapple in a bowl. Using the back of a wooden spatula, muddle the fruit until broken down to smaller pieces, working for about 2 to 3 minutes. Add the mint leaves to the bowl then continue to muddle just until the leaves are bruised. Divide the mixture among serving glasses. Place a few ice cubes then pour in grape and lime juices, sparkling water and agave. Mix gently then serve with lime slices.
The Blue Lemonade

What you need:

3 cups club soda
2 cups ice cubes
1 1/2 cups fresh blueberries
1 cup fresh lemon juice
2/3 cup water
2/3 cup white sugar
1 teaspoon lemon zest
Bring blueberries, water, sugar and lemon zest to a boil in a pan. Simmer until sugar has dissolved, around 5 minutes. Remove from heat, strain then cool completely. When ready, pour the mixture in a pitcher followed by lemon juice, ice cubes and club soda. Stir and serve immediately.
These ultra refreshing cooler recipes will make you feel like it's summer all year long!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grill experience, reviewing various grilling accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's website where he has other interesting grill-related products and posts.



Article Source: http://EzineArticles.com/9930694