Lemon, Blackberry and Olive Oil Cake

Lemon and blackberry olive oil cake // www.scarletscorchdroppers.com

Lemon, Blackberry and Olive Oil Cake – A light, fresh and summery cake, made with olive oil and blackberries, and topped with a mascarpone cream. A delicious dessert for summer!

Every time I leave the house at the moment I’ve got my eyes firmly fixed on the hedgerows. I’m eagerly awaiting the arrival of this year’s crop of blackberries, with plans to bubble up jars of bramble jelly, bake some blackberry crumbles, and freeze a few punnets to make blackberry and apple pie with when the apples are ready in the garden.

Right now though, I’m very sad to say the blackberries just aren’t ready. I was in London the other day and I saw some gloriously dark, ripe berries hanging heavy on the brambles, but the country lanes around here are waiting for just a little more sun before the hard, green little berries burst into jewelled ripeness.

Lemon and blackberry olive oil cake // www.scarletscorchdroppers.comLemon and blackberry olive oil cake // www.scarletscorchdroppers.com

I would have loved to have made this cake with freshly picked blackberries from the hedgerows, but that will just have to wait a little longer. Luckily the supermarkets have some pretty wonderful British ones in right now.

I decided an olive oil cake would be the perfect way to show off the start of the season’s blackberries. I’m a big fan of baking cakes with olive oil. Olive oil cakes have a deliciously light quality, which I find works really well for fresh, zingy, summery cakes. They are also really easy to make, as you don’t need to spend time creaming ingredients together. A light whisk of the wet ingredients before you fold them into the dry is all you need to do before getting the cake in the oven. 30 minutes later and you’ve got a delicious tender cake ready for your table.

Lemon and blackberry olive oil cake // www.scarletscorchdroppers.com

I’ve based this recipe on my Lemon, Rosemary and Olive Oil cake, which is a gorgeously simple cake to enjoy with a cup of tea on a summer’s afternoon. For this cake I wanted to make it a little more indulgent, so I’ve paired the blackberries with a delicious, smooth, mascarpone cream. The cake is made with yoghurt, which helps keep it really moist, and also gives a little bit of a tang that I find goes really well with the lemon and the blackberries. My husband loves this cake because it’s not too sweet for him. In fact I think he’d polish the entire cake off by himself if I let him!

Lemon and blackberry olive oil cake // www.scarletscorchdroppers.com

To make the cake I used a light olive oil. You want to select one that doesn’t have too heavy a flavour. Save your flavoursome extra virgin oil for dunking your bread, or drizzling over your salad. Jamie Oliver and Jamie’s Italian have created this handy Buyer’s Guide to Olive Oil to help you pick the best oil for your recipes. It also tells you how to taste and pick out the flavours in olive oil, something I knew nothing about!

Jamies Italian Olive Oil Buyer's Guide - www.deliveroo.co.uk/menu/norwich/norwich/jamies-italian-norwich/

Do you like baking olive oil cakes? Do you have any favourite blackberry recipes I should try?

Jennie xx

notes//

Lemon, Blackberry and Olive Oil Cake
 
Prep time
Cook time
Total time
 
Lemon, Blackberry and Olive Oil Cake - A light, fresh and summery cake, made with olive oil and blackberries, and topped with a mascarpone cream. A delicious dessert for summer!
Author:
Recipe type: Cake
Serves: 8-10
Ingredients
  • 160g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 150g sugar
  • 2 large eggs
  • 80ml olive oil
  • 200g natural yoghurt
  • juice & zest of 2 lemons
  • 200g blackberries
  • ----- for the topping
  • 250g mascarpone
  • 120g icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 200g blackberries
Method
  1. Preheat the oven to 180C/350F.
  2. Grease and line a springform round 8inch cake tin.
  3. In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
  4. Measure the sugar into a separate bowl.
  5. Crack in the eggs and beat into the sugar until the mixture is foamy.
  6. Add in the olive oil, yoghurt, lemon juice and lemon zest.
  7. Beat the mixture together until combined.
  8. Pour half of the wet mixture into the dry, mix together, then add the rest of the wet ingredients.
  9. Fold through 200g blackberries, trying not to crush the fruit too much.
  10. Pour into the prepared tin.
  11. Bake for 25 - 30 minutes, until risen, golden and firm to the touch.
  12. Cool in the tin, then turn out carefully on to your serving plate.
  13. To make the topping, beat your mascarpone together with the icing sugar and vanilla extract until smooth and light. Spread over the top of your cake, and top with the remaining blackberries.

 

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