Serves 1
Directions
- 1Preheat oven to 375°F. Oil and line an 8-inch round pan with parchment. Dust lightly with flour.
- 2Whisk flour, salt, baking powder, and baking soda.
- 3Rub lemon zest into sugar. Beat with eggs until light and fluffy.
- 4Stream in olive oil. Add milk and lemon juice.
- 5Fold in dry ingredients in two batches, mixing ever so gently until just combined.
- 6Pour into pan, sprinkle with 2 tbsp sugar. Bake until a toothpick comes out clean.
- 7Cool 10 minutes in pan, then fully cool on rack.
- 8Whisk mascarpone, powdered sugar, vanilla, and salt until smooth. Add cold heavy cream and whip to medium-stiff peaks.
- 9Slice cake. Top with mascarpone cream and figs. Serve immediately.
Ingredients
- 3/4 cup extra-virgin olive oil
- extra-virgin olive oil, for pan (optional)
- 1 1/2 cup all-purpose flour
- 1 tbsp all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup sugar
- 2 tbsp sugar
- 1 tbsp lemon zest
- 2 large egg
- 1 cup whole milk
- 1 tbsp lemon juice
- 1 cup mascarpone
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 pinch salt
- fresh fig (optional)
Equipment
8-inch round panparchment paperwhiskmixing bowl
Tips
- If you over mix the batter it will be dense.
- Powdered sugar in mascarpone cream can be adjusted if you don't like it too sweet.
- Top with fruit of your choice if fresh figs are unavailable; strawberries would work great.
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