Olive oil, the magical ingredient for an irresistible cake
Let us assure you: olive oil in a cake is truly amazing! It adds character and roundness to your cake batter, and with lemon zest, it pairs beautifully. You absolutely must try! Our recipe is very simple and quick to remake at home; it will undoubtedly become your new favorite cake. For decoration and the extra indulgent touch, we go for a luscious honey-flavored whipped cream and lemon curd for a tangy note.
We chose a flower-shaped cake pan for a visual effect that catches the eye at first glance, but this cake can be made in any mold, of course. For the decoration, pipe large scoops of whipped cream that you will slightly crush to create a little nest in which you will place the lemon curd. It’s a simple technique to make a cake worthy of a dessert from a master pastry chef. Promise, you’ll melt your guests’ taste buds!
To make this recipe, follow the steps below :
LEMON AND OLIVE OIL FLOWER CAKE 🌼🍋🫒
Serves 6 to 8
Ingredients :
For the cake :
– 3 eggs
– 130 g brown sugar
– 200 g all-purpose flour
– 50 g almond flour
– 1 sachet baking powder
– 50 ml extra virgin olive oil
– 100 ml heavy cream
– 1 tablespoon vanilla extract
– Zest of 2 unwaxed yellow lemons
For the decoration :
– 200 g mascarpone
– 150 ml cream (30% fat)
– 1 tablespoon honey
– A drizzle of lemon curd
– A few mint leaves
Preparation :
1. Whisk the eggs with the brown sugar and the vanilla extract. Add the lemon zest, the olive oil and the cream.
2. Fold in the flour, the almond flour and the baking powder. Mix until the batter is smooth, then pour into a lined pan.
3. Bake for 30 minutes at 180°C, then finish cooking at 200°C for 10 minutes.
4. Beat the mascarpone with the cream and the honey into a very firm whipped cream.
5. When the cake is completely cooled, unmold it gently and then decorate with the lemon curd and the honey-whipped cream.
6. Add lemon zest, dust with icing sugar and finish with mint leaves. Enjoy immediately!
