Best Italian Lemon Olive Oil Cake Recipe with Berries

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Best Italian Lemon Olive Oil Cake Recipe with Berries – Bestrecipe005



  • 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

  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract

  • 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

  • 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.

Make the Blueberry Sauce:
  1. 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.
  2. Make the Lemon Curd:
  3. To make the lemon curd, prepare a double boiler with 2
    inches of water in the bottom pan. Bring to gentle simmer.
  4. 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. 
  5. Preheat your oven to 325″F.
  6. Prepare a 10 inch spring form pan by lightly buttering it
    with a dab of butter. Place on a baking sheet.

  1. 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.
  2. 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.
  3. Add the flour, baking powder, baking soda and slowly mix or
    fold everything together until incorporated.
  4. Transfer the cake batter into the buttered spring form pan.
  5. 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.
  6. Transfer the cake to a cooling rack and allow to cool
    completely.

Make the Mascarpone Cheese Filling:
  1. 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.
  2. Add the lemon zest and spoonfuls of the mascarpone cheese
    until incorporated.
  3. 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.

  1. Once cooled off, remove the cake from the spring form pan by
    releasing the sides first, then remove the bottom. 
  2. Very carefully slice a thin layer off of the top to remove
    the top crust and expose the inside of the cake.
  3. Extra carefully slice the cake in half using a serrated knife.
  4. Place the bottom part on a plate or cake stand.
  5. Using a small spatula spread the chilled lemon curd on top
    of the olive oil cake.
  6. 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. 
  7. 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.
  8. Garnish your lemon olive oil cake with edible flower
    blossoms and enjoy chilled.



This Recipe adapted from >>>> Click Here





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