Ep. 5 - Lemon Olive Oil Cake 🍋| a party for one

Olive oil cakes are super moist and rich, but the added citrus flavors make for a cake that is still light. I’m not always a cake person given how heavy they can be, but olive oil cakes are definitely one of my favorites to eat. Enjoy!
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Ingredients
Cake
• 180g AP flour
• 1 tsp salt
• ¼ tsp baking soda
• 56g almond meal
• 1 tsp baking powder
• 150g sugar
• 3 eggs
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 236ml olive oil
• 120g yogurt
• 125ml milk
Mascarpone Cream
• 170g mascarpone cheese
• 170g confectioner’s sugar
• 177ml whipping cream
Recipe
Cake
• Heat oven to 375°F, grease and line a springform pan with olive oil,
flour, and parchment paper
• Whisk flour, almond meal, salt, baking powder and baking soda
• In a separate bowl, beat sugar, egg, and lemon zest until thick and
fluffy (~5min.) Slowly drizzle in olive oil while beating the mixture.
Add yogurt, milk, and lemon juice.
• Combine dry and wet ingredients gradually. Pour mixture into the
springform pan and smooth out the top.
• Bake 50-60 minutes and let cool
Mascarpone Cream
• Beat mascarpone and confectioner’s sugar until smooth. Once
combined, added in heavy cream and mix until light and fluffy
(~1min). Be very careful not to over beat the mixture as mascarpone
may split and make sure the cream is similar in temperature as
mascarpone when you add it.

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