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Lemon Olive Oil Cake with Mascarpone Whipped Cream
A tender loaf cake scented with lemon zest, made with olive oil instead of butter, and served with a thick vanilla mascarpone cream. The Whip N Mix Chef beats the eggs and sugar, blends the batter through the funnel in its lid and then whips the cream, all by hand.
- Total time
- 110 min
- Prep
- 25 min
- Cook
- 55 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 350 °F (180 °C) and grease a loaf pan.
Stir the flour, baking powder and salt together in a Tupperware Thatsa Bowl, medium size.
Put the eggs in the Tupperware Whip N Mix Chef, close the cover and turn the handle on gear I until pale and foamy. Add the sugar and lemon zest and mix on gear II until blended.
Fit the funnel in the cover. Still on gear II, turn slowly while pouring the olive oil through the funnel. Add half the flour mixture and mix until almost combined, pour in the milk through the funnel, then add the rest of the flour and mix just until smooth.
Scrape the batter into the pan, level the top and bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean.
While the cake bakes, rinse the Whip N Mix Chef and whip the cream, powdered sugar and vanilla on gear I to stiff peaks. Add the mascarpone and whip on gear II until smooth and thick. Keep chilled.
Leave the cake in the pan for 10 minutes, turn it out onto a rack and let it cool for at least 20 minutes. Slice and serve with the mascarpone cream.
