Preheat the oven to 350 line two 6 inch cake pans with parchment and grease lightly with oil
To a larger bowl add the wet ingredients – olive oil, ricotta, sugar, eggs, vanilla, and lavender oil.
Then add the dry ingredients -flours, salt, baking soda, and powder – and stir until just combined
Lastly, fold I the pistachio and blackberries and evenly pour half the batter into each of the cake pans
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.
Let the cakes fully cool. Then make the frosting
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.
Make sure the mashed blackberries cool completely before adding them to the icing.
Next whip the mascarpone, lavender oil, and powdered sugar together for 2-3 minutes before slowly adding the heavy cream.
Next add in the cooked down blackberry sauce and beat the mixture just until soft peaks form, make sure not to overbeat!
To firm up the icing store it in a container in the fridge for a few hours before frosting