Raspberry Olive Oil Cake Recipe

Instructions

Make the Raspberry Sauce first. 

Add berries, lemon juice, sugar (or honey), and vanilla to a small saucepan. Cook on low heat until the berries start to break down and sauce begins to thicken. Adjust for sweetness, add a little more sugar if necessary. Once the sauce is thickened to about the consistency of jam, take it off of the heat and refrigerate until ready to use. 

Make the Olive Oil Cake next.

Preheat oven to 325

In a stand mixer with the whisk attachment (or if making by hand, in a bowl with a whisk), add the eggs, lemon zest, and sugar. Beat together with a whisk until well combined.

Add the olive oil and continue whisking until all ingredients are combined.

Add ricotta cheese and sea salt and whisk until incorporated.

In a separate bowl, mix together with a spatula, the flour, baking powder, and baking soda. Fold in the wet ingredients from the stand mixer bowl and gently mix until the wet and dry ingredients are fully combined.

Place a sheet of parchment paper onto a large cookie sheet

Place individual springform pans on top of parchment paper

Butter the inside of each of the springform 

Spoon the batter to buttered individual springform pans with a ladle

Bake the cakes in preheated oven for 30 minutes until browned and a toothpick inserted comes out clean

Remove cookie sheet and cakes from oven and allow to cool completely

Make the Mascarpone Cream Frosting while the cakes are cooling

Add egg yolks and sugar in a mixing bowl, mix together with a hand mixer until combined.

Add lemon zest and spoonfuls of the mascarpone cheese until incorporated

Tip - for a quick way to convert whipping cream to whipped cream, pour the whipping cream and a TBSP of sugar into a tall mixing cup. Use an immersion blender to whip cream into whipped cream in minutes! 

If you don’t have an immersion blender, use a regular hand mixer to whip cream 

Once the whipped cream is thick and creamy, fold the whipped cream into the mascarpone mixture. Be careful not to overmix, whipped cream becomes butter if over whipped.

Cover and refrigerate until ready to use.

Cake Assembly

Once cakes are completely cooled, remove the cakes from springform pans, releasing sides and then removing the bottom. 

Using a serrated knife (this is important, any knife other than serrated will tear your cake), slice the pointed top off of your cake so that you have a flat top. Feel free to nibble on the pointed cake top while assembling your cakes. 

Then slice the remaining cake in half into two pieces.

Place the bottom of the cake onto a serving plate or individual cake stand, cut side up.

Spoon a medium to a large spoonful of the mascarpone cream frosting onto the cut side of the cake and spread to the edges.

Add a spoonful of the raspberry sauce on top of the mascarpone cream frosting, spread to edges.

Add some fresh berries on top of the raspberry sauce.

Add the next layer of olive oil cake on top of the fresh berries, raspberry sauce, and mascarpone frosting

You can add more berries to the middle layer to help hold up the top half of the cake, if necessary

Spoon a medium spoonful of the raspberry sauce to the top of the cake.

Add a large spoonful of the mascarpone cream frosting on top of the raspberry sauce (the raspberry sauce and mascarpone cream frosting will swirl together). If you prefer, you can add the mascarpone cream frosting first and then add the raspberry sauce if you don’t like the swirly look. 

You can frost the sides of the cake as well if you want.

Add some raspberries to the top of your cake to finish.

Garnish to your preference and serve.