Dessert

Olive Oil Cake with Charred Apricot Compote & Whipped Mascarpone

Name: Olive Oil Cake with Charred Apricot Compote & Whipped Mascarpone
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 6 servings
Ingredients: 150 ml extra-virgin olive oil (fruity, not too peppery); 150 g caster sugar; 3 large eggs; 100 g polenta (cornmeal); 100 g all-purpose flour; 1½ tsp baking powder; ¼ tsp fine sea salt; Zest of 1 lemon, finely grated; 1 tsp vanilla extract; 600 g fresh apricots (or ripe peaches), halved and pitted; 60 g caster sugar (for compote); 1 tbsp honey; 200 g mascarpone, cold; 30 g icing sugar; 1 tbsp fresh lemon juice; 1 tbsp water

A sophisticated, rustic Italian dessert: an herbaceous, fruity olive oil cake studded with polenta for tender crumb, topped with deeply caramelized apricots that collapse into a jammy compote, and a cool cloud of whipped mascarpone. Summer elegance on a plate.

594calper serving 10gprotein 80gcarbs 42gfat 15min prep 38min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this