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A slice of moist cake topped with piped whipped cream sits on a ceramic plate, garnished with syrup and a sprinkle of crushed nuts or spices.

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
Cook Time 40 minutes
Active Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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