Authentic home cooking from Greece, with US measurements. 
Lemon Rosemary Olive Oil Cake with Mascarpone Cream
A cake that's a little different from the usual, but it's so flavorful and refreshing with beautiful herbs! Moist and light, with hints of rosemary and lemon, and topped with a generous mascarpone cream. The olive oil adds a wonderful fruity flavor and lots of moisture. This cake is simply amazing! Finish it off with the refreshing and airy mascarpone cream for the freshest, tastiest, and most refreshing cake!
Lemon Rosemary Olive Oil Cake with Mascarpone Cream
A cake that's a little different from the usual, but it's so flavorful and refreshing with beautiful herbs! Moist and light, with hints of rosemary and lemon, and topped with a generous mascarpone cream. The olive oil adds a wonderful fruity flavor and lots of moisture. This cake is simply amazing! Finish it off with the refreshing and airy mascarpone cream for the freshest, tastiest, and most refreshing cake!
Open in Cookpad AppSteps
- 1
In a bowl, crack the eggs and add the sugar and lemon zest. Beat for 4-5 minutes until light and fluffy.
- 2
Add the chopped rosemary and mix briefly.
- 3
Add the milk and olive oil, and beat for another 2 minutes.
- 4
Sift in the flour, then add the baking powder, baking soda, and salt. Mix with a whisk or spatula until just combined.
- 5
Pour the batter into a greased and floured 9-inch (22 cm) cake pan or line with parchment paper. Sprinkle the whole rosemary leaves on top.
- 6
Bake at 350°F (175°C) with convection for 30-35 minutes, or until a knife or toothpick inserted in the center comes out clean.
- 7
Once baked, remove the cake and parchment paper from the pan. If the parchment sticks because the cake is hot, let it sit for 5 minutes and try again. Place the cake on a rack to cool completely.
- 8
For the mascarpone cream: In a bowl, add the heavy cream, powdered sugar, and vanilla. Beat with a mixer until soft peaks form, then add the mascarpone (if using cream cheese instead, add a bit more powdered sugar since cream cheese is tangier and mascarpone is sweeter).
- 9
Transfer the cream to a piping bag, airtight container, or bowl covered with plastic wrap and refrigerate until ready to use. Once the cake is cool, spread or pipe the cream on top as desired.
- 10
- 11
If you don't want to make the cream, you can make a lemon glaze or simply dust the top with powdered sugar.
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