Lemon Olive Oil Cake with Raspberry Jam Filling and Mascarpone Icing

Lemon Olive Oil Cake with Raspberry Jam Filling and Mascarpone Icing

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Lemon Olive Oil Cake with Raspberry Jam Filling and Mascarpone Icing


Ingredients

Units Scale

Cake

  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 lemon, zested
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Raspberry Jam

  • 1pint raspberries washed
  • 12 tablespoons honey
  • 1/2 teaspoon vanilla
  • 3 tablespoons chia seeds
  • pinch salt

Mascarpone Icing

  • 8 ounces mascarpone cheese (chilled)
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1 lemon, zested

Instructions

  1. Preheat the oven to 350 F. And line 2 8-inch cake pans with parchment then grease.
  2. Next in a small bowl whisk together the flours, baking powder, soda, and salt.
  3. Then to a large bowl whisk together the egg, olive oil, sugar, lemon juice, and zest as well as the vanilla.
  4. Fold the dry into the wet, pour into the cake pans and bake for 30-35 minutes or a toothpick inserted into the middle comes out with a few crumbs/no wet batter.
  5. Let the cake cool for a few minutes before running a knife around the edges and letting them cool completely out of the pans on a wire rack.
  6. Mash all the raspberry jam ingredients together and store in a container in the ridge for at least 1-2 hours before thickened.
  7. Beat the icing ingredients together then return to the fridge to let firm up.
  8. Frost the cake layers once they’ve cooled completely 

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