Berry Olive Oil Mascarpone Cake

why make this recipe

Mascarpone Olive Oil Berry Cake is a delightful dessert that is both moist and flavorful. Using mascarpone cheese gives the cake a rich creaminess, while the olive oil adds a subtle fruitiness. The fresh mixed berries offer a burst of flavor in every bite. This recipe is simple enough for beginners yet impressive enough to serve at gatherings or special occasions.

how to make Mascarpone Olive Oil Berry Cake

Ingredients :

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

Directions :

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine the mascarpone cheese, olive oil, and sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mixed berries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve with additional berries and a dollop of mascarpone on top.

how to serve Mascarpone Olive Oil Berry Cake

You can serve this cake as a delightful dessert after dinner. It pairs well with a cup of tea or coffee. For an added touch, top each slice with fresh berries and a scoop of mascarpone cheese. This will enhance the flavor and presentation, making it even more enjoyable.

how to store Mascarpone Olive Oil Berry Cake

To store the Mascarpone Olive Oil Berry Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to bring it back to room temperature before serving for the best taste.

tips to make Mascarpone Olive Oil Berry Cake

• Use room temperature ingredients, especially the mascarpone cheese and eggs, for better mixing.
• Choose fresh, ripe berries for the best flavor. You can also use frozen berries if fresh ones are not available.
• Do not overmix the batter after adding the dry ingredients. Mix until just combined for a light and fluffy cake.

variation

You can add lemon zest or orange zest to the batter for a citrus flavor boost. You could also substitute the mixed berries with other fruits like peaches or cherries, adjusting the amount based on the fruit’s sweetness.

FAQs

Can I use other types of cheese instead of mascarpone?
Yes, you can use cream cheese as an alternative, but the flavor will be slightly different.

Is it okay to use different kinds of oil?
Yes, you can try using vegetable oil if you don’t have olive oil, but it may change the flavor a bit.

Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months. Thaw it in the refrigerator before serving.

Mascarpone Olive Oil Berry Cake

A delightful and moist dessert featuring rich mascarpone cheese and fresh mixed 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 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup mascarpone cheese Use room temperature for better mixing.
• 1/2 cup olive oil Adds subtle fruitiness.
• 1 cup sugar
• 3 large eggs Use room temperature for better mixing.
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup mixed berries (strawberries, blueberries, raspberries) Use fresh ripe berries for the best flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine the mascarpone cheese, olive oil, and sugar until smooth.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mixed berries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

1. Serve with additional berries and a dollop of mascarpone on top.

Storage

1. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
2. Bring back to room temperature before serving for the best taste.

Notes

Do not overmix the batter after adding the dry ingredients. Mix until just combined for a light and fluffy cake. For a citrus flavor boost, add lemon or orange zest.