Irresistible Mascarpone Olive Oil Berry Cake
A delightful and moist cake made with mascarpone cheese and olive oil, studded with fresh mixed berries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup mascarpone cheese Can substitute with vegan cream cheese for a dairy-free option.
- ½ cup olive oil Light vegetable oil can be used as an alternative.
- 1 cup sugar Adjust to taste; excessive sugar may affect cake structure.
- 2 large eggs For vegan version, replace with flaxseed mixture or applesauce.
- 1 teaspoon vanilla extract Enhances flavor, optional but recommended.
- 1 ½ cups all-purpose flour Can be substituted with a gluten-free flour blend.
- 1 ½ teaspoons baking powder Ensures rising.
- ½ teaspoon salt Balances sweetness.
- 1 cup mixed berries Strawberries, blueberries, raspberries, or any seasonal fruits.
- to taste Powdered sugar for dusting Optional for serving.
Instructions
Preparation
- Gather all your ingredients to ensure a seamless baking experience.
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with olive oil or butter.
Mixing Batter
- In a large mixing bowl, combine the mascarpone cheese, olive oil, and sugar. Blend until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
- Fold in the mixed berries gently.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Dust with powdered sugar before serving, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Can be frozen for up to three months when wrapped tightly.