March 23, 2025

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The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate.

We encourage you to create your own twist and enjoy the experimentation of flavor fusions. As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

Citrus Olive Oil Cake by itself or with Berrys and Cream

I absolutly love the idea of how simple this cake looks, tastes and sounds like a huge labor of love. Trust me with the premade ingedients from The Olive Twist it is made simple.

Citrus Olive Oil Cake with Berries

1 Olive Twist Olive Oil Cake Mix (prepare as directed)

Zest from 1 lemon

A pinch of sea salt

1 lb blackberries, raspberries, blueberries or mixed berries of choice

1/4 cup edible flower blossoms, optional

1 jar Mamma Duck Berry Jam

1 jar American Spoon Lemon Curd

Mascarpone Cream

4 large egg yolks organic pasture raised

4 tbsp granulated sugar

3/4 lb mascarpone cheese

1.5 cup whipped cream (until Stiff)

zest from 1 lemon

Make the Mascarpone Cheese Filling:

Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk cream the sugars and egg yolks until fluffy and pale in color.

Add the lemon zest and spoonsful of the mascarpone cheese and mix until incorporated.

Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use.

Baking:

Bake cake as directed and allow to cool.

Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.

Assembly:

Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.

Extra carefully slice the cake in half using a serrated knife.

Place the bottom part on a plate or cake stand.

Using a small spatula spread the lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top. Then top it with half of the berry jam and some of the fresh blackberries. Repeat with the next layer.

Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.

Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.