by: Gaby Dalkin
Cook Time
20 minutes
Prep Time
30 minutes
Yield
8 servings
@whatsgabycookin
Full of fresh flavors, these exclusive recipes from the chef and bestselling cookbook author are made for laid-back gatherings.
Total Time
20 minutes
Prep Time
30 minutes
Yield
8 servings
summary
Remember when olive oil cakes were all the rage four years ago—I've never stopped making them. Using a really good quality, bright, fruity olive oil gives these little mini cakes the most incredible flavor and all the moisture!
ingredients
- Ricotta Olive Oil Mini Cakes:
- 1½ cups ricotta cheese
- 1½ cups granulated sugar
- 1 tablespoon lemon zest
- â…” cup fruity olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- ¾ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- Lemon Mascarpone Frosting:
- 1 stick (½ cup) salted butter, at room temperature
- 4 ounces mascarpone cheese, slightly softened
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
- 3 cups powdered sugar
- To Serve:
- Fresh berries (optional)
directions
Cake:
- Preheat the oven to 350°F. Butter and flour 18 compartments of two muffin tins.
- In a large mixing bowl, combine the ricotta cheese, granulated sugar and lemon zest. Mix well. Add in the olive oil, eggs, vanilla extract and almond extract, stirring until fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fill each cupcake well about â…” full with the batter.
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting:
- While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, mascarpone cheese, lemon juice, lemon zest and salt on medium-high speed for 2 minutes. Reduce the speed to low and gradually add the powdered sugar, 1 cup at a time. Once all the powdered sugar is added, increase the speed to medium-high and beat for an additional 2 minutes until smooth and creamy. Cover and set aside.
Assembly:
- Once the cupcakes are completely cooled, frost the tops with the lemon mascarpone frosting using a piping bag or offset spatula.
- Decorate each ricotta-olive oil cakelet with fresh berries as desired.
