Lemon EVOO Cake with Berries

Serves 10 Prep Time 1 hours   Cook Time 1 hours   Rated:


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:

Funfetti Cake

Cookie Number Cake

Ombre Layer Cake

Pink Lamington Cake

Victoria Sponge Cake

Traditional Honey Cake

Banana Caramel Layer Cake

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Place the mixed berries into a non-reactive bowl with the lemon zest and raw caster sugar. Toss gently and allow to macerate.


Split the single layer of the cake into two layers.


Combine the lemon oil with the EVOO and brush it onto the cut layers of the cake, allowing it to soak in.


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.


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.


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.


Top with the other cake, and repeat, lemon curd, mascarpone, berries. Garnish with flowers if using.


Drizzle with the juice from the berries immediately prior to serving.

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