EVOO & Pistachio Olive Oil Cake with Lemon Mascarpone

A deeply flavorful pistachio olive oil cake with lemon zest and almond flour, topped with a fluffy lemon mascarpone and finished with La Riserva, Bona Furtuna's once-a-year Sicilian olive oil made from 1,500-year-old trees. Rich and nutty, and it gets better after a day in the fridge.

Why You'll Love EVOO & Pistachio Olive Oil Cake with Lemon Mascarpone

Ground pistachios go straight into the batter along with almond flour, so the nuttiness runs through the whole cake, not just the topping. Lemon zest cuts the richness from a half cup of Bona Furtuna olive oil, and the lemon mascarpone on top adds tang without weighing it down. The last step, a drizzle of La Riserva just before serving, is what makes it feel finished.

Notes

This cake improves overnight - the citrus and nut flavors deepen by day two. Serve at room temperature. Always drizzle La Riserva at the last moment - it's not just an oil, it's a gesture.

Tips and Tricks

• Grease and line your pan thoroughly - oil-based batters are prone to sticking.
• Freezing the cake immediately after baking helps lock in moisture and speeds cooling.
• Use roasted, unsalted pistachios to control salt level and deepen flavor.
• Whip the mascarpone topping just until thick - overbeating can cause graininess.
• Add La Riserva right before serving. Its delicate, grassy notes fade quickly once exposed to air.

Variations

• Swap lemon zest for orange or blood orange for a warmer citrus profile.
• Add a splash of almond extract to intensify the nutty base.
• Top with pomegranate seeds for a festive, jeweled finish.
• Use whole milk yogurt in place of sour cream for a lighter texture.

Substitutions

• Almond flour → more AP flour (same quantity; cake will be slightly less moist)
• Sour cream → whole milk yogurt or buttermilk (lighter, tangier)
• Mascarpone → crème fraîche or whipped cream cheese

Best served with

• A chilled glass of Prosecco or Moscato
• Black tea with lemon peel
• Pomegranate arils or fresh citrus slices

How to Store Leftovers

• Store: Covered and refrigerated for up to 3 days.
• Freeze: Unfrosted cake can be frozen for up to 1 month. Thaw before frosting.

Common Questions

EVOO & Pistachio Olive Oil Cake with Lemon Mascarpone

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EVOO & PISTACHIO OLIVE OIL CAKE WITH LEMON MASCARPONE: Nutty, citrusy, and rich with depth from olive oil, this cake is topped with silky lemon mascarpone and finished with a drizzle of Bona Furtuna La Riserva, a once-a-year finishing oil made from 1,500-year-old Sicilian olive trees. Elegant enough for your holiday table. Simple enough to make on a snowy afternoon.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Active Time 20 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Baking, Dessert

Cuisine: Californian, Italian

Calories: 395

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Cake:

• 1 cup All-purpose flour
• ½ cup Almond flour
• ½ cup Pistachios finely ground (unsalted, roasted)
• 1½ teaspoon Baking powder
• ½ teaspoon Kosher salt
• 3 large eggs
• ¾ cup Granulated sugar
• ½ cup Bona Furtuna Extra Virgin Olive Oil
• ½ cup Sour cream
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract

Lemon Mascarpone Topping:

• 1 cup Mascarpone cheese
• ¼ cup Heavy cream
• 3 tablespoon Powdered sugar
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice

To Finish:

• 2 tablespoon Crushed pistachios
• 1 pinch Flaky sea salt optional
• 1-2 teaspoon La Riserva Extra Virgin Olive Oil for finishing

Equipment

• 8-inch round cake pan (not springform)
• Microplane or zester
• Mixing Bowls
• Whisk
• Electric mixer or hand beaters
• Rubber spatula
• Cooling rack

Method

 

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.
2. In a medium bowl, whisk together all-purpose flour, almond flour, ground pistachios, baking powder, and kosher salt.
3. In a large bowl, whisk eggs and sugar until light and foamy, about 2 minutes.
4. Add olive oil, sour cream, lemon zest, and vanilla extract. Whisk until fully combined.
5. Fold dry ingredients into the wet, mixing just until no dry streaks remain.
6. Pour into the prepared pan and smooth the top with a spatula.
7. Bake for 32-36 minutes, starting to test with a cake tester at 25 minutes. Cake is done when tester comes out clean or with moist crumbs.
8. Place the cake (still in pan) in the freezer for 20 minutes to set the crumb and retain moisture, or cool completely on a wire rack.

Make the Lemon Mascarpone

1. In a bowl, whip together mascarpone, heavy cream, powdered sugar, lemon zest, and lemon juice.
2. Whip just until thick and smooth, about 1-2 minutes. Do not overmix.

To Plate

1. Once the cake is fully cool, spread the lemon mascarpone evenly over the top.
2. Sprinkle with crushed pistachios and flaky sea salt, if using.
3. Drizzle with 1-2 teaspoon of La Riserva olive oil just before serving, allowing it to pool into the mascarpone.

Nutrition

Serving: 8servingsCalories: 395kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 247mgPotassium: 127mgFiber: 2gSugar: 20gVitamin A: 625IUVitamin C: 3mgCalcium: 129mgIron: 1mg

Notes

Storage: once topped with lemon mascarpone, cover and refrigerate for up to 4 days. The plain cake keeps wrapped at room temperature for up to 2 days, or freezes for up to a month.

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