Yogurt and Olive Oil Cake with Mascarpone
- 4 eggs
- 220g caster sugar
- 1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla bean paste
- Finely grated zest of 1 lemon
- 75ml olive oil
- 140g Thick Greek yogurt
- 250g sifted 00 flour
- 16g of baking powder
- 100g of strawberries and 100g of raspberries
- 2 tablespoons of caster sugar
- the empty vanilla bean pod
- juice of half a lemon
- 250g mascarpone
- 2 tablespoons of icing sugar
Preheat your oven to 180C and grease and flour a 22 cm round cake tin. Whip the eggs and sugar in a large bowl until fluffy. Mix in the vanilla, zest, olive oil, yoghurt, then slowly incorporate the flour and baking powder until combined, taking care not to over mix.
Pour the batter into the tin and bake for 40-46 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
In the meantime place berries, sugar , vanilla pod and lemon in a roasting dish and bake for 10-15 minutes or until the berries have released their juices and start to look a little jammy.
Just before you are ready to serve, mix the mascarpone with the icing sugar with wooden spoon. Dollop the mixture on top of the cake to form soft peaks. Top with spoonfuls of roasted berries and their juices, save the rest to have on the side.
Recipe from “Cook Like An Italian” Season 2 Episode 6