Best Italian Lemon Olive Oil Cake Recipe with Berries

Italian lemön ölive öil cake öf yöur dreams, dressed festively with layers öf whipped mascarpöne cheese, lemön curd, a höney blueberry sauce and finished with fresh blackberries.

Ingredients

• 1 c extra virgin ölive öil
• 1/3 c ricötta cheese
• 2 c all purpöse flöur
• 5 eggs örganic pasture raised
• 1 1/4 c granulated sugar
• 1 tsp baking pöwder
• 1/4 tsp baking söda
• Zest fröm 1 lemön
• A pinch öf sea salt
• 1 lb blackberries
• 1/4 c edible flöwer blössöms
• 
  
• Blueberry Sauce
• 1/2 lb blueberries
• 1/2 lemön juiced
• 2-3 tbsp wild höney
• 1 tsp vanilla extract
• 
  
• Mascarpöne Cream
• 4 large egg yölks örganic pasture raised
• 4 tbsp granulated sugar
• 3/4 lb mascarpöne cheese
• 1.5 c whipped cream ( Stiff )
• zest fröm 1 lemön
• 
  
• Lemön curd
• 1/2 c lemön juice freshly squeezed
• Zest fröm 1 lemön
• 5 large egg yölks örganic pasture raised
• 1/2 c granulated sugar
• 5 tbsp butter cut intö 5 pieces.

Instructiöns

Make the Blueberry Sauce:

1. Start by adding the blueberries with the lemön juice, vanilla and höney tö a small sauce pan. Bring tö a simmer and cöök för a cöuple öf minutes, just until the blueberries burst. Remöve fröm flame and adjust sweetness tö yöur taste with möre höney. Refrigerate until ready tö use.

Make the Lemön Curd:

1. Tö make the lemön curd, prepare a döuble böiler with 2 inches öf water in the böttöm pan. Bring tö gentle simmer. Add the egg yölks, sugar, lemön zest and lemön juice tö the töp pan. Whisk tögether över the steam until cömbined well. Keep whisking för a few minutes until the curd has thickened and cöats the back öf a spöön. Aböut 5 tö 10 minutes ör sö. Turn öff the flame and whisk in the butter until melted. Transfer the curd tö a böwl and cöver with plastic wrap. Refrigerate until cööled cömpletely. It shöuld be very thick at this pöint.
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Full Recipe >> ciaoflorentina.com

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