Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 c extra virgin olive oil

⅓ c ricotta cheese

2 c all purpose flour

5 eggs organic pasture raised

1 ¼ c granulated sugar

1 tsp baking powder

¼ tsp baking soda

Zest from 1 lemon

A pinch of sea salt

1 lb blackberries

¼ c edible flower blossoms

subheading: Blueberry Sauce:

½ lb blueberries

½ lemon juiced

2 to 3 tbsp wild honey

1 tsp vanilla extract

subheading: Mascarpone Cream:

4 large egg yolks organic pasture raised

4 tbsp granulated sugar

¾ lb mascarpone cheese

1.5 c whipped cream ( Stiff )

zest from 1 lemon

subheading: Lemon curd:

½ c lemon juice freshly squeezed

Zest from 1 lemon

5 large egg yolks organic pasture raised

½ c granulated sugar

5 tbsp butter cut into 5 pieces.

Directions at ciaoflorentina.com

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