Ingredients
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
Method
Make the Cake
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.
- In a medium bowl, whisk together all-purpose flour, almond flour, ground pistachios, baking powder, and kosher salt.
- In a large bowl, whisk eggs and sugar until light and foamy, about 2 minutes.
- Add olive oil, sour cream, lemon zest, and vanilla extract. Whisk until fully combined.
- Fold dry ingredients into the wet, mixing just until no dry streaks remain.
- Pour into the prepared pan and smooth the top with a spatula.
- 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.
- 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
- In a bowl, whip together mascarpone, heavy cream, powdered sugar, lemon zest, and lemon juice.
- Whip just until thick and smooth, about 1–2 minutes. Do not overmix.
To Plate
- Once the cake is fully cool, spread the lemon mascarpone evenly over the top.
- Sprinkle with crushed pistachios and flaky sea salt, if using.
- Drizzle with 1–2 teaspoon of La Riserva olive oil just before serving, allowing it to pool into the mascarpone.