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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
- 1–pint raspberries washed
- 1–2 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
- Preheat the oven to 350 F. And line 2 8-inch cake pans with parchment then grease.
- Next in a small bowl whisk together the flours, baking powder, soda, and salt.
- Then to a large bowl whisk together the egg, olive oil, sugar, lemon juice, and zest as well as the vanilla.
- 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.
- 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.
- Mash all the raspberry jam ingredients together and store in a container in the ridge for at least 1-2 hours before thickened.
- Beat the icing ingredients together then return to the fridge to let firm up.
- Frost the cake layers once they’ve cooled completely
