Go Back
Print
Photograph of Lemon and Almond Olive Oil Slice with Blackberry Mascarpone Frosting

Lemon and Almond Olive Oil Slice with Blackberry Mascarpone Frosting

This delicious lemony sponge, loaded with ground almonds, is topped with a luscious, light and creamy blackberry mascarpone frosting. The olive oil in the cake pairs wonderfully with the lemon, and they, in turn, are balanced with the mellow, sweet almonds. Together they ensure that the cake is bursting with natural, harmonious flavours and the crumb is soft and moist. The silky frosting elevates this simple slice to a luxurious treat, as well as bringing complementary flavours, textures and a beautiful colour to boot.

Makes 16 slices

Course afternoon tea, Dessert
Keyword blackberries, ground almonds, lemon, olive oil
Prep Time 20 minutes
Cook Time 40 minutes
Author Susan

Ingredients

Dry ingredients:

  • 110g plain/all-purpose flour
  • 110g ground almonds
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda/baking soda
  • ¼ teaspoon fine salt
  • 170g caster sugar

Wet ingredients:

  • 170g olive oil (mild flavoured)
  • 2 eggs
  • 200g natural yoghurt
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract 
  • grated zest of 2 lemons
  • juice of 1 lemon

Frosting:

  • 200g blackberry jam/jelly, sieved
  • Juice of ½ lemon
  • 50g unsalted butter, at room temperature
  • ¼ teaspoon fine salt
  • 50g icing sugar
  • 300g mascarpone cheese, at room temperature (or use cream cheese)

Topping:

  • 2 tablespoons roasted slivered almonds (optional)
  • 50g blackberry jam, sieved (from above)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and grease and line a 20cm/8in square cake tin.

  3. Scatter the slivered/flaked almonds for the topping into a baking tray and roast in the oven for 5 - 7 minutes or until lightly browned. Tip into a bowl to cool and set aside.

  4. Make the cake: measure all the dry ingredients into a mixing bowl large enough to contain all of the ingredients. Stir with a balloon whisk to mix.

  5. Next, add the wet ingredients and beat with a balloon until incorporated – be careful not to over-mix. It should take only 30 seconds to a minute and you may need to stop half way to scrape down the sides of the mixing bowl.

  6. Pour the cake batter into a greased and lined cake tin and cook in the centre of a  preheated oven for 30 – 40 minutes or until cooked. It is cooked when:

    - the centre feels springy when lightly touched with your finger and no imprint remains.

    - a toothpick inserted into the centre of the cake comes out clean.

    - when the cake is beginning to come away from the sides of the tin.

  7. Leave in the tin for 10 minutes, remove and then transfer the cake to a cooling rack to cool completely before frosting.

  8. Make the frosting using an electric whisk: push the blackberry jam through a sieve, remove a quarter and set aside for the decorating the cake. Mix the lemon juice with the remaining three quarters.

  9. Put the butter and salt into the bowl of your electric whisk and beat until light and fluffy.

  10. Gradually add the icing sugar, whisking well in between each addition. (NB You may wish to first fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!)

  11. Add the mascarpone (or cream cheese) and beat again until mixed in. Do not over-beat at this stage.

  12. Finally, mix in the blackberry jam with the lemon juice.

  13. Using a food processor: put the room temperature butter, icing sugar and salt into the bowl of your food processor and beat until mixed.

  14. Add the mascarpone (or cream cheese) and blitz again until mixed in. Pour in the blackberry jam with the lemon juice and pulse until thoroughly mixed. Do not over-beat at this stage.

  15. Frost the cake: transfer the cooled cake to a serving plate and spread over the mascarpone frosting.

  16. Drizzle the remaining blackberry jam over the top of the cake and swirl into the frosting to make a decorative pattern.

  17. Scatter with toasted almonds.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons 
  • balloon whisk and bowl for the cake
  • 20cm/8inch square tin lined with baking parchment
  • grater
  • reamer
  • sieve and small bowl for the jam/jelly
  • mixing bowl and electric whisk for the frosting

Let people know the cake is made with nuts!

When I use nuts in a cake, I also like to add some to the decoration. Whilst the nuts here look pretty and bring a wonderful flavour and texture to the cake, they also act as a reminder for anyone with allergies, that the cake includes nuts.

How can I serve this cake?

This slice works as well for afternoon tea as it does for dessert. It is incredibly quick to make and the sponge uses mostly store cupboard ingredients.

How can I replace the almonds?

Should you not have any ground almonds, or you would prefer a nut-free cake, simply replace the almonds with flour. I love it this way too!

This cake will not rise as much as one made with just flour

Please not that because you are replacing half of the flour with almonds, the sponge will not rise as much as one made with just flour. This is normal.