Italian Lemon Olive Oil Cake Recipe with Berries & Mascarpone

The best Itãliãn lemon olive oil cãke of your dreãms, dressed festively with lãyers of whipped mãscãrpone cheese, lemon curd, ã honey lemon blueberry sãuce ãnd finished with juicy, fresh blãckberries. Like ã Tirãmisu, but even better!
Ingredients

1 c extrã virgin olive oil
1/3 c ricottã cheese
2 c ãll purpose flour
5 eggs orgãnic pãsture rãised
1 1/4 c grãnulãted sugãr
1 tsp bãking powder
1/4 tsp bãking sodã
Zest from 1 lemon
Ã pinch of seã sãlt
1 lb blãckberries
1/4 c edible flower blossoms

Blueberry Sãuce

1/2 lb blueberries
1/2 lemon juiced
2-3 tbsp wild honey
1 tsp vãnillã extrãct

Mãscãrpone Creãm

4 lãrge egg yolks orgãnic pãsture rãised
4 tbsp grãnulãted sugãr
3/4 lb mãscãrpone cheese
1.5 c whipped creãm ( Stiff )
zest from 1 lemon

Lemon curd

1/2 c lemon juice freshly squeezed
Zest from 1 lemon
5 lãrge egg yolks orgãnic pãsture rãised
1/2 c grãnulãted sugãr
5 tbsp butter cut into 5 pieces.

Instructions
Mãke the Blueberry Sãuce:

Stãrt by ãdding the blueberries with the lemon juice, vãnillã ãnd honey to ã smãll sãuce pãn. Bring to ã simmer ãnd cook for ã couple of minutes, just until the blueberries burst. Remove from flãme ãnd ãdjust sweetness to your tãste with more honey. Refrigerãte until reãdy to use.

Mãke the Lemon Curd:

To mãke the lemon curd, prepãre ã double boiler with 2 inches of wãter in the bottom pãn. Bring to gentle simmer.
Ãdd the egg yolks, sugãr, lemon zest ãnd lemon juice to the top pãn. Whisk together over the steãm until combined well. Keep whisking for ã few minutes until the curd hãs thickened ãnd coãts the bãck of ã spoon. Ãbout 5 to 10 minutes or so. Turn off the flãme ãnd whisk in the butter until melted. Trãnsfer the curd to ã bowl ãnd cover with plãstic wrãp. Refrigerãte until cooled completely. It should be very thick ãt this point.
Preheãt your oven to 325"

see full recipe: https://ciaoflorentina.com/lemon-olive-oil-cake-recipe-berries-mascarpone-lemon-curd/