Olive Oil Cake with Blueberries and Mascarpone

Name: Olive Oil Cake with Blueberries and Mascarpone
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 pint blueberries; 1 cinnamon stick; 5 larges eggs separated, plus 2 additional whites; 237 milliliters all-purpose flour; 1 Meyer lemon, zested; 1 pint mascarpone; 177 milliliters extra-virgin olive oil, plus extra for brushing; 1 pinch Pinch salt; 118 milliliters sweet sherry (recommended: Vin Santo); 118 milliliters sugar; 177 milliliters sugar; 59 milliliters water

Olive Oil Cake with Blueberries and Mascarpone requires approximately 1 hour and 50 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 568 calories, 8g of protein, and 40g of fat. It is a good option if you're following a vegetarian diet. If you have blueberries, lemon zest, salt, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: 9-inch springform pan

Equipment you will use

Springform Pan

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Line the bottom of a springform pan with parchment paper, and brush the sides with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Paper

Springform Pan

In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry.

Ingredients you will need

Lemon Zest

Egg Yolk

Olive Oil

Sherry

Sugar

Egg

Equipment you will use

Stand Mixer

Whisk

Bowl

Remove the bowl from the mixer and gently stir in the flour using a wooden spoon.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Blender

Bowl

Mix just until the flour is combined. Reserve.

Ingredients you will need

All Purpose Flour

Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.

Ingredients you will need

Egg Whites

Egg Yolk

Salt

Equipment you will use

Springform Pan

Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.

Equipment you will use

Oven

When the cake is done, remove it from the oven and let it cool for 10 minutes.

Equipment you will use

Oven

Remove it from the springform pan and let cool completely.

Equipment you will use

Springform Pan

Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency.

Ingredients you will need

Blueberries