Mascarpone Olive Oil Berry Cake

Why Make This Recipe

Mascarpone Olive Oil Berry Cake is a delightful dessert that combines creamy mascarpone cheese with rich olive oil and fresh berries. This cake is not only easy to make but also offers a burst of flavor with every bite. The combination of ingredients keeps it moist and tender, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply craving something sweet, this cake will impress everyone.

How to Make Mascarpone Olive Oil Berry Cake

Ingredients:

• 1 cup mascarpone cheese
• 1/2 cup olive oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• Powdered sugar for dusting

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine the mascarpone cheese and olive oil, then mix in the sugar.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Gently fold in the mixed berries.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Once cooled, spread additional mascarpone on top and garnish with more fresh berries.
10. Dust with powdered sugar before serving.

How to Serve Mascarpone Olive Oil Berry Cake

Serve the Mascarpone Olive Oil Berry Cake on a nice plate. You can enjoy it plain or add a dollop of extra mascarpone on top. Fresh berries make a lovely garnish. This cake is great for dessert or even with your afternoon tea or coffee.

How to Store Mascarpone Olive Oil Berry Cake

To store the cake, keep it in an airtight container. It can stay at room temperature for a day if it’s not too warm. For longer storage, place it in the refrigerator. The cake should remain fresh for about 3 to 4 days. If you want to keep it longer, you can freeze it, wrapped tightly in plastic wrap and foil. Just let it thaw in the fridge when you’re ready to enjoy it again.

Tips to Make Mascarpone Olive Oil Berry Cake

• Make sure the mascarpone cheese is at room temperature for easy mixing.
• Use fresh, ripe berries for the best flavor. You can also mix and match different types of berries.
• Be careful not to overmix the batter, as this can make the cake tough. Mix until just combined.
• Check the cake a few minutes before the baking time ends, as oven temperatures can vary.

Variation

You can try adding lemon zest or orange zest to the batter for a citrus twist. If you prefer a chocolate flavor, fold in some chocolate chips along with the berries.

FAQs

1. Can I use frozen berries instead of fresh?
Yes, you can use frozen berries, but they may release more moisture. If using frozen, do not thaw them before adding to the batter.

2. Can I substitute the olive oil?
Yes, you can use another type of oil, like vegetable oil or melted coconut oil, but olive oil adds a unique flavor.

3. Is this cake suitable for a gluten-free diet?
You can make this cake gluten-free by using a gluten-free all-purpose flour blend instead of regular flour.

Mascarpone Olive Oil Berry Cake

A delightful dessert combining creamy mascarpone cheese with rich olive oil and fresh berries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup mascarpone cheese At room temperature for easy mixing.
• 1/2 cup olive oil Can substitute with vegetable oil or melted coconut oil.
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mixed berries (strawberries, blueberries, raspberries) Fresh or frozen (if frozen, do not thaw).
• to taste Powdered sugar for dusting

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine the mascarpone cheese and olive oil, then mix in the sugar.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Gently fold in the mixed berries.

Baking

1. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

1. Once cooled, spread additional mascarpone on top and garnish with more fresh berries.
2. Dust with powdered sugar before serving.

Notes

This cake pairs well with afternoon tea or coffee. Store in an airtight container at room temperature for up to 1 day, in the refrigerator for 3-4 days, or freeze for longer storage.