Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream - Makes one 6” layer cake - Olive Oil Layer Cake 300g sugar 300g all-purpose flour 80g fine cornmeal (fine polenta) 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 300g Filippo Berio California Extra Virgin Olive Oil 320g whole milk, at room temperature 7. On it’s own, it’s one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon … Print Recipe Italian Lemon Olive Oil Cake Recipe with Berries Italian lemon olive oil cake of your dreams, dressed festively with layers of whipped mascarpone cheese, lemon curd, a honey blueberry sauce and finished with fresh blackberries. Lemon Olive Oil Cake with Lemon Curd, Raspberries, and Mascarpone Lemon Cream. Line with parchment paper; butter parchment. On it’s own, it’s one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon Mascarpone Pastry Cream takes it to a whole other level of YUM. 6. Add oil … 4 large eggs. Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream - Makes one 6” layer cake - Olive Oil Layer Cake 300g sugar 300g all-purpose flour 80g fine cornmeal (fine polenta) 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 300g Filippo Berio California Extra Virgin Olive Oil 320g whole milk, at room temperature 2 cups sugar. To celebrate her birthday this year, we decided to treat her to a homecooked meal of sous vide lamb fajitas and a made-from-scratch lemon olive oil cake. While cake is baking, prepare lemon curd.

Its predominant flavour is lemon, (as you would hope with it being a lemon drizzle cake!) In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk.

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Margee Berry, a We Olive Costa Mesa customer.

Its predominant flavour is lemon, (as you would hope with it being a lemon drizzle cake!) grated lemon zest plus ½ cup juice (3 lemons) ¼ cup extra-virgin olive oil. Serves 8 Ingredients 1/2 cup plus 1 teaspoon We Olive Arbequina Olive Oil …
2 teaspoons pure vanilla extract For the cupcakes: 2 2/3 cups all-purpose flour.


Instructions. In fact, the olive oil flavor in the cake was so subtle that I had to take care not to obscure it.

(In total, the curd will take about 10 to 12 minutes to cook.) Decorated with dried pressed and fresh flowers. Cool. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt.

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees.