I have to be honest. I didn’t come up with this combination.
I was visiting a friend of mine in Lethbridge, and we went on a dinner date to a new Italian restaurant in town. We split one of their desserts: an olive oil cake with a limoncello mascarpone cream sauce. It was absolutely heavenly.
Well, my friend Jericka told me I HAD to try and recreate the cake at home, and I was up for the challenge. I mean, it was just an olive oil cake. The cream part was a little more complicated. I wasn’t sure about all of the meshing of the flavours, but then sure enough, Jericka found a recipe for just the cream we were looking for.
The original recipe for the cake was found here, and the recipe for the cream was here. Not going to lie, I made a few changes that I have reflected below in the recipe. Looking at the comments for the cake, I reduced the amount of olive oil ever so slightly, and switched out the orange flavourings for lemon. For the cream, I just used the cream part of the recipe, and whipped it by hand for about 5 minutes. I didn’t want a full-on whipped cream, so I stopped when it was thicker, at just barely soft peaks.
The cake and the cream paired perfectly together, and reminded me exactly of the cake I was attempting to recreate. I call that a success!
Yield: 1 9 inch round cake or 1 10 inch Bundt with cream
For the cake:
2 c. flour
1¾ c. sugar
1½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 c. olive oil
1¼ c. milk
1½ tbsp. grated lemon zest (or ½ tsp. lemon extract)
¼ c. lemon juice
¼ c. limoncello liqueur
For the cream:
¾ c. chilled whipping cream
4 oz. mascarpone cheese
3 tbsp. sugar
3 tbsp. limoncello liqueur
To make the cake, preheat oven to 350°F. Liberally grease a 9 inch cake pan that is at least two inches tall. If you don’t have a pan that tall, use a springform pan or a Bundt pan. Make sure every corner is sprayed down with oil. If using a circular pan, line the bottom with parchment. If using a Bundt pan, use A LOT of oil to make sure that the cake comes out. (Mine stuck a bit… just warning you.)
In a medium bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the olive oil, milk, eggs, lemon juice, lemon zest (or extract), and limoncello. Add in the dry ingredients, and whisk together until just combined.
Transfer batter to cake pan, and bake in preheated oven for 1 hour, or until golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove from oven, and cool in pan for 30 minutes. Remove from cake pan, and allow to cool completely.
To make the limoncello cream, in a medium bowl, whisk together the cream, sugar, limoncello, and cheese. Whisk vigorously until mixture thickens to soft peaks, about 5-7 minutes.
To serve, slice cake, and top with cream.