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, nutty, and perfect for the holiday table.

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

This is the kind of dessert that doesn't beg for attention but holds it. The pistachios bring warmth. The lemon keeps things bright. And the olive oil adds richness and depth. It's elegant enough for a dinner party, humble enough for a cozy December afternoon. The drizzle of La Riserva right before serving turns it into something unforgettable.

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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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

Ingredients

  

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Cake:

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

Lemon Mascarpone Topping:

• - Mascarpone cheese x 1 cup
• - Heavy cream x ¼ cup
• - Powdered sugar x 3 tbsp
• - Lemon zest x 1 tsp
• - Lemon juice x 1 tbsp

To Finish:

• - Crushed pistachios x 2 tbsp
• - Flaky sea salt x pinch optional
• - La Riserva Extra Virgin Olive Oil x 1-2 tsp 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

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