Olive Oil Cake Topped With Mascarpone and Berries

There’s something about baking with olive oil. It leaves the cake with a rich, moist crumb and a touch of bitterness. This olive oil taste goes so perfectly with the sweet berries and mascarpone cream. If you have never tried an olive oil cake before, I would highly suggest trying this one.

---

Ingredients:

For the cake:

• 2 eggs

• ¾ cup good-quality extra virgin olive oil

• ½ cup Greek yogurt

• ¼ cup milk

• 1 cup sugar

• Pinch of salt

• 2 tsp vanilla bean paste

• 1 ½ cup all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

For the topping:

• 1 tbsp extra virgin olive oil

• 250g mascarpone

• ½ cup icing sugar

• 1 tsp vanilla bean paste

• ¼ cup cream

• 100g fresh strawberries

• 50g fresh raspberries

---

Method:

1. Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a round 9” spring-form tin.

2. In a large bowl, add the eggs, olive oil, Greek yogurt, milk, sugar, salt, and vanilla bean paste. Mix until light and fluffy (about 3 minutes).

3. Sift in the flour, baking powder, and baking soda, then use a spatula to fold in the dry ingredients, ensuring that there are no lumps, but also not overmixing the batter.

4. Pour the batter into the spring-form tin and bake for about 35 minutes until golden.

5. While the cake is still warm, poke holes on the top and drizzle 1 tablespoon of extra virgin olive oil over. Allow to fully cool before topping with the mascarpone cream.

6. In a large bowl, add the mascarpone and icing sugar, then whisk until combined and smooth.

7. Add the vanilla bean paste and cream and mix until incorporated, then spoon on top of the cooled cake and spread evenly.

8. Cut the strawberries in half and pile the strawberries and raspberries in the center of the cake. You can also decorate with rosemary and flowers if you’d like. Enjoy!