Lemon EVOO Cake with Berries
I do love a little bit of EVOO in cakes...and when it is this delicious, even more so. It adds more than just moistness, it is flavour as well.
This recipe first appeared in Tenina's America the cookbook that is still available in my store. I cannot believe I haven't put it into the site until now...funny story that as there are probably loads of other recipes that exist in print somewhere that I still haven't got up on here. If you know of any, will you let me know? (Day late and a dollar short ALL the time here!)
I realised once I went to link an article to it. I knew I had made it and eaten it at some point, but couldn't find it...Shock!!
Anyhoo, here it is now, all is forgiven and you will truly love this as a Mother's Day kind of special cake. Who can go wrong with lemon and berries and EVOO?
Hope you enjoy.
If you are in the market for cake, make sure you check out some of my other special cake recipes below:
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 Batch Butter Cake cooked and cooled, ready to assemble Recipe
- 200 Grams mixed berries of choice, fresh or frozen, plus more for garnish
- 1 lemons zest only
- 4 Tablespoons raw caster sugar BUY
- 10 Drops doTERRA lemon oil BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Grams mascarpone cheese
- 1/2 Batch Lemon Butter cold Recipe
- 2 Teaspoons vanilla bean paste BUY
- edible flowers for garnish
Do
- 1
Place the mixed berries into a non-reactive bowl with the lemon zest and raw caster sugar. Toss gently and allow to macerate.
- 2
Split the single layer of the cake into two layers.
- 3
Combine the lemon oil with the EVOO and brush it onto the cut layers of the cake, allowing it to soak in.
- 4
Place the mascarpone and 100g of the Lemon Curd and vanilla into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 until soft peaks form. Refrigerate until ready to assemble.
- 5
To assemble the cake, place a small dollop of lemon curd onto the serving plate and place the bottom layer of the cake onto it, cut side up.
- 6
Spread generously with plenty of lemon curd. Top with about half of the mascarpone mixture and half the berries, allowing some of the juice onto the cream as well.
- 7
Top with the other cake, and repeat, lemon curd, mascarpone, berries. Garnish with flowers if using.
- 8
Drizzle with the juice from the berries immediately prior to serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
