Yoghurt and olive oil make for a delectably moist cake. Top this one with a stunning swirl of mascarpone and a scattering of freshly roasted berries.
- 4 eggs
- 220 g (1 cup) caster sugar
- 1 vanilla bean, split and seeds scraped, bean reserved
- 75 ml olive oil
- 140 g thick Greek yoghurt
- zest of 1 lemon
- 250 g “00” flour, sifted
- 16 g baking powder
- 250 g mascarpone
- 2 tbsp icing sugar
- 100 g strawberries
- 100 g raspberries
- 2 tbsp caster sugar
- juice of ½ lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180ºC. Grease and flour a 22-cm round cake tin.
2. Whisk the eggs and sugar in a large bowl until light and fluffy. Mix in the vanilla bean seeds, olive oil, yoghurt and lemon zest, then slowly incorporate the flour and baking powder until combined, taking care not to over mix. Pour the batter into the tin and bake for 35–40 minutes or until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
3. Meanwhile, for the roasted berries, place all the ingredients and the reserved scraped vanilla bean in a small roasting dish and bake for 10-15 minutes or until the berries have released their juices and start to look a little jammy. Remove and stand until cool.
4. Just before serving, mix the mascarpone with the icing sugar until just combined. Dollop the mixture on top of the cooled cake to form soft peaks. Top with spoonfuls of roasted berries and their juices and save the rest to have on the side.
Silvia Colloca shares her Italian family secrets in the brand-new second-season of Cook like an Italian.