Best Italian Lemon Olive Oil Cake Recipe with Berries
Best Italian Lemon Olive Oil Cake Recipe
with Berries
Italian
lemon olive oil cake of your dreams, dressed festively with layers of whipped
mascarpone cheese, lemon curd, a honey blueberry sauce and finished with fresh
blackberries.
Ingredients
·
1 c extra virgin olive oil
·
1/3 c ricotta cheese
·
2 c all purpose flour
·
5 eggs organic pasture raised
·
1 1/4 c granulated sugar
·
1 tsp baking powder
·
1/4 tsp baking soda
·
Zest from 1 lemon
·
A pinch of sea salt
·
1 lb blackberries
·
1/4 c edible flower blossoms
Blueberry Sauce
·
1/2 lb blueberries
·
1/2 lemon juiced
·
2-3 tbsp wild honey
·
1 tsp vanilla extract
Mascarpone Cream
·
4 large egg yolks organic pasture
raised
·
4 tbsp granulated sugar
·
3/4 lb mascarpone cheese
·
1.5 c whipped cream ( Stiff )
·
zest from 1 lemon
Lemon curd
·
1/2 c lemon juice freshly
squeezed
·
Zest from 1 lemon
·
5 large egg yolks organic pasture
raised
·
1/2 c granulated sugar
·
5 tbsp butter cut into 5
pieces.
Instructions
Make the Blueberry Sauce:
1. Start by adding the blueberries with the lemon juice,
vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple
of minutes, just until the blueberries burst. Remove from flame and adjust
sweetness to your taste with more honey. Refrigerate until ready to use.
Make the Lemon Curd:
1. To make the lemon curd, prepare a double boiler with 2
inches of water in the bottom pan. Bring to gentle simmer.
Add the egg yolks, sugar, lemon zest and lemon juice to
the top pan. Whisk together over the steam until combined well. Keep whisking
for a few minutes until the curd has thickened and coats the back of a spoon.
About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until
melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate
until cooled completely. It should be very thick at this point.
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Full instructions: Click here
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