Lemon Olive Oil Cake with Mascarpone Whipped Cream
Lemon olive oil cake with mascarpone whipped cream
Servings 12
Equipment
- Whip’N Mix Chef
Ingredients
Cake
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1¼ cup granulated sugar
- 3 lemons zested
- ¾ cup olive oil extra virgin
- ¾ cup whole milk
Mascarpone whipped cream
- 1¼ cup heavy cream chilled
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese softened
Instructions
Cake
- Preheat oven to 350° F/180° C.
- In a medium bowl, combine flour, baking powder and salt.
- In the Whip ‘N Mix Chef, add eggs, cover and beat on gear I until eggs are pale and frothy.
- Add sugar and lemon zest to the eggs, switch to gear II and mix until combined.
- Attach funnel to the cover then pour olive oil into funnel and slowly mix on gear II until all the oil is gone.
- Add half of the flour mixture to the mixture and slowly mix on gear II until mostly combined.
- Using the funnel, pour in milk and slowly mix just until milk is incorporated, then add the remaining flour mixture and mix again.
- Pour batter into loaf pan and smooth out the top. Bake for 50–60 min. or until a toothpick comes out clean from the center of the cake.
Mascarpone whipped cream
- While cake is baking, make Mascarpone Whipped Cream by combining heavy cream, powdered sugar and vanilla extract in base of Whip ‘N Mix Chef. Whip on gear I until stiff peaks form. Add softened mascarpone cheese, and switch to gear II and whip until smooth and creamy.
- Allow to stand for 10 min. then unmold on a rack. Allow to cool for at least 20 min. before slicing and serving. Serve with Mascarpone Whipped Cream.
