Best Italian Lemon Olive Oil Cake Recipe with Berries

The best Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey lemon blueberry sauce and finished with juicy, fresh blackberries. Like a Tiramisu, but even better!

This Italian lemon olive oil cake is Everything and a bucket of organic blackberries!
Today I bring to you the first official cake recipe on Ciao Florentina. I don’t even know where to really start, because I am so excited about this you guys. I mean, yours truly excited about cake, is just never happens.

But today I have the real deal: lemony and berrylicious with a little bit of ricotta cheese in the mix of course, and a custardy pudding like lemon curd layer.

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:

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.

Make the Lemon Curd:

1. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
2. 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.
3. Preheat your oven to 325"F.
4. Get full recipe==>>ciaoflorentina.com