Bright, citrusy and beautifully moist, this lemon olive oil cake is layered with zesty lemon curd and finished with silky mascarpone icing for the perfect balance of rich and refreshing. 💛
Recipe In Collaboration With Issy, Olive & Spice.
Lemon Olive Oil Cake With Lemon Curd & Mascarpone Icing
Ingredients
Cake:
- 3 eggs
- 1/2 cup Greek yoghurt
- 1/2 cup olive oil (Rich Glen Early Harvest or Lemon Agrumato)
- 3/4 cup honey
- Zest of 1 lemon
- Juice of 2 lemons
- 1 tsp vanilla bean extract (optional)
- 3 cups almond meal
- 1/2 cup corn flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
Lemon curd:
- 2 eggs
- 1 egg yolk
- 3 tbsp honey (adjust to taste)
- Juice of 3 lemons
- 2 tbsp Rich Glen Lemon Agrumato Olive Oil
Mascarpone icing:
- 1 cup mascarpone
- 2 tsp vanilla bean extract
- 2 tbsp honey
Directions
- Preheat oven to 170°C fan forced. Line a 24cm springform tin with baking paper and grease the sides.
- Whisk all wet cake ingredients together until smooth and well combined.
- In a separate bowl, whisk dry ingredients together to remove any lumps.
- Fold dry ingredients into wet mixture gently until just combined (do not over mix).
- Pour into tin and bake for 40 minutes or until golden and a skewer comes out clean.
- For the curd, whisk eggs, yolk, honey and lemon juice in a saucepan over low–medium heat until thickened enough to coat the back of a spoon.
- Whisk constantly to avoid curdling, then remove from heat and slowly whisk in olive oil until smooth and glossy.
- For icing, mix mascarpone, vanilla and honey until light and creamy.
- Once cake is fully cooled, top with mascarpone icing and spoon over lemon curd.
