Blackberry Lavender Pistachio Cake with Mascarpone Icing

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Blackberry Lavender Pistachio Cake with Mascarpone Icing


Units Scale


  • 1/2 cup full-fat ricotta, room temperature
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 23 drops of lavender oil
  • 2 cups almond flour
  • 1/2 cup oat flour
  • 1/2 cup pistachio flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pistachios
  • 1/3 cup blackberries, halved


  • 1/4 cup blackberries
  • 1 tablespoon lemon juice
  • 23 drops lavender essential oil
  • 8 oz mascarpone , chilled
  • 1 cup confectioners sugar
  • 1 cup heavy whipping cream chilled


  1. Preheat the oven to 350 line two 6 inch cake pans with parchment and grease lightly with oil
  2. To a larger bowl add the wet ingredients – olive oil, ricotta, sugar, eggs, vanilla, and lavender oil.
  3. Then add the dry ingredients -flours, salt, baking soda, and powder – and stir until just combined
  4. Lastly, fold I the pistachio and blackberries and evenly pour half the batter into each of the cake pans
  5. Bake the cakes in the oven for 30-35 minutes or until a toothpick is interested in the center and comes out clean with no batter.
  6. Let the cakes fully cool. Then make the frosting
  7. In a small sauce pan over medium-low heat combine the berries and lemon juice. Let the berries begin to warm then light crush them as they slightly simmer breaking down and dealing their juice, take about 5-4 minutes.
  8. Make sure the mashed blackberries cool completely before adding them to the icing.
  9. Next whip the mascarpone, lavender oil, and powdered sugar together for 2-3 minutes before slowly adding the heavy cream.
  10. Next add in the cooked down blackberry sauce and beat the mixture just until soft peaks form, make sure not to overbeat!
  11. To firm up the icing store it in a container in the fridge for a few hours before frosting
  12. Frost your cake and enjoy

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