This recipe is adapted from our Hospitality Director, Emily Lamb’s father John Ash’s recipe that they have made in their family for over 30 years, and love it largely because of its ability to hold up, but also because it can be enjoyed anytime of the day, and is truly “comfort cake”.
INSTRUCTIONS
LEMON OLIVE OIL CAKE
Preheat the oven to 350 degrees. Butter and flour a 9 or 10-inch cake pan. In a large bowl, whisk together the eggs and granulated sugar. Whisk in the olive oil, milk, and zest.
In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. If the mixture is too lumpy then strain and push through a medium mesh strainer Try not to over mix. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes or until a toothpick inserted in the center comes out clean and the cake is just pulling away from the sides of the pan. Place the cake on a rack and cool for 10 minutes then turn out onto a serving platter.
Add Vanilla Mascarpone Cream in between layers or just on top.
VANILLA MASCARPONE CREAM
Add Mascarpone to a cool bowl, beat for just a minute or two to loosen up the dense ingredient.
Next, add in the whipping cream and beat until smooth.
Add the confectioner’s sugar. Beat until mixed, do not over beat.
Finally, beat in the vanilla bean paste, or vanilla extract, if using.
Vanilla Mascarpone Cream will keep up to one week if refrigerated.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
