Yogurt and olive oil Cake with mascarpone and roasted strawberries

Yogurt and olive oil Cake with mascarpone and roasted strawberries


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

Roasted berries
100 g strawberries
100 g raspberries
2 tbsp caster sugar
juice of ½ lemon


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 at 180 C 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. @cooklikeanitalianau pic by @jono.fleming @sbsfood


Silvia Colloca: Simple Italian

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