You will need:
• 1 c Morgenster Lemon Extra Virgin Olive Oil
• ⅓ c ricotta cheese
• 2 c all-purpose flour
• 5 eggs organic pasture raised
• 1 ¼ c granulated sugar
• 1 tsp baking powder
• ¼tsp baking soda
• Zest from 1 lemon
• A pinch of sea salt
• 1 lb blackberries
• ¼ c edible flower blossoms
• ½ lb blueberries
• ½ lemon juiced
• 2-3 tbsp. wild honey
• 1 tsp vanilla extract
• 4 large egg yolks organic pasture raised
• 4 tbsp. granulated sugar
• 1 lb mascarpone cheese
• 2 c whipped cream organic
• zest from 1 lemon
• ½ c lemon juice freshly squeezed
• Zest from 1 lemon
• 5 large egg yolks organic pasture raised
• ½ c granulated sugar
• 5 tbsp butter cut into 5 pieces.
How to prepare:
Click here to download the recipe in pdf format
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.
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, and 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.
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.
In the bowl of a mixer add the eggs, lemon zest
and sugar and using the whisk attachment beat them together until well
combines. 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
Bake the olive oil cake in the preheated oven for
about 45 minutes to 1 hour, until a toothpick inserted in the centre comes out
Transfer the cake to a cooling rack and allow
cooling completely. While the cake is cooling off make the whipped Mascarpone
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 colour.
Add the lemon zest and spoonfuls of the mascarpone
cheese until incorporated.
Using a spatula fold the whipped cream into the
whipped mascarpone cheese until combine. Make sure to not over mix. Cover with
plastic wrap and refrigerate until ready to use.
Remove the cake from the spring form pan by
releasing the sides first, and 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
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
and top it with half of the blueberries from the blueberry sauce and some of
the blackberries. Reserve as much of the blueberry sauce as possible for the
Add the next olive oil cake layer and spoon all
the remaining blueberries with the sauce on top. Add the remaining whipped
mascarpone and with the back of a spoon or spatula rustically spread it over
the top. Place the blackberries all over the top, reserving some to decorate
the sides of the olive oil cake.
Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.