Transport yourself to the sun-drenched coast of Italy with this delightful Zesty Italian Lemon Cake recipe. Bursting with vibrant citrus flavors and moist crumb, each slice is a tantalizing taste of la dolce vita. At the heart of this exquisite cake is the innovative low-carb sweetener from RxSugar.
RxSugar's specially formulated sweetener, thoughtfully crafted for those seeking a healthier alternative, is the key ingredient that enhances the flavor profile of this Lemon Cake. With its unique blend of natural ingredients, RxSugar's sweetener ensures that each bite is perfectly sweetened without compromising on the fresh, zesty taste of the lemons.
The base of this Lemon Cake is a light and airy sponge, made with a combination of almond flour and coconut flour. This gluten-free blend provides the perfect backdrop for the bright flavors of the lemon, resulting in a cake that's both indulgent and wholesome.
But what truly sets this Zesty Italian Lemon Cake apart is its simplicity and elegance. Whether served as a decadent dessert at a dinner party or enjoyed with a cup of tea on a lazy afternoon, it's sure to impress even the most discerning palates. With its delicate crumb and burst of citrus flavor, it's a cake that's as delightful to look at as it is to eat.
Perfect for those looking to satisfy their sweet tooth without the guilt, this Zesty Italian Lemon Cake is a true delight for the senses. With RxSugar's innovative sweetener leading the way, you can enjoy the sweetness of dessert without worrying about the negative effects of added sugars.
As you take your first bite of this Lemon Cake, you'll be transported to a sunny terrace overlooking the Mediterranean, where the scent of citrus fills the air and every moment is a celebration of life's simple pleasures. So why not treat yourself to a slice of Zesty Italian Lemon Cake today and experience a taste of la dolce vita?
Start by adding the blueberries with the lemon juice, vanilla and honey to a small saucepan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use
Instructions the Lemon Curd:
To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
Add the egg yolks, RxSugar®, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
Preheat your oven to 325ºF
Prepare a 10-inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
Make the Olive Oil Cake:
In the bowl of a mixer add the eggs, lemon zest and RxSugar® and using the whisk attachment beat them together until well combined. A few minutes.
Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
Transfer the cake batter into the buttered spring form pan.
Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
Transfer the cake to a cooling rack and allow to cool completely.
Make the Mascarpone Cheese Filling:
Add the egg yokes and RxSugar® to a large mixing bowl.
Use a mixer with a whisk attachment to cream the RxSugar® and egg yolks until fluffy and pale in color.
Add the lemon zest and spoonfuls of the mascarpone cheese 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. It should not be runny, it should be thick and creamy.
Assemble the Cake:
Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
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 chilled lemon curd on top of the olive oil cake.
Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
Add the next olive oil cake layer and spoon all the remining blueberries with the sauce on top. Add the remining whipped mascarpone (or however much you feel comfortable working with) and with the back of the 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.
Jill
November 13, 2023
This calls for lemon juice, but only lists zest in recipe. How much lemon juice?