Ask For Daily Housemade Selection Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper, then lightly grease the parchment. If you prefer a loaf, use a 9x5-inch pan and adjust baking time.

Dry ingredients

In a medium bowl whisk together 1.75 cups all-purpose flour, 1.5 tsp baking powder and 0.5 tsp fine sea salt until evenly combined. Set aside.

Wet ingredients

In a large bowl or stand mixer bowl, beat 1 cup granulated sugar with 3 large eggs until pale and slightly thickened, about 2–3 minutes. While beating, slowly stream in 0.75 cup extra-virgin olive oil until fully incorporated. Add 0.5 cup whole milk, 0.25 cup Greek yogurt, 2 tbs fresh lemon juice, 2 tbs lemon zest, 1 tsp vanilla extract and 2 tbs honey; mix until smooth and homogenous.

Combine batter

Fold the dry ingredients into the wet mixture in two additions, gently stirring until just combined and no large streaks of flour remain. Do not overmix. Scrape batter into the prepared pan and smooth the top with a spatula. If using, sprinkle 1 tbs coarse sugar over the top for a slight crunch.

Bake

Bake in the preheated oven for 35–45 minutes for a 9-inch pan (or 45–55 minutes for a loaf), until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack, remove parchment, then invert right side up and cool completely (about 45–60 minutes) before slicing. Cooling fully prevents the mascarpone from melting.

Prepare whipped honey mascarpone

In a chilled bowl, combine 1 cup mascarpone cheese, 0.5 cup heavy cream, 1 tbs powdered sugar and 1 tbs honey. Whip with a hand mixer or whisk until soft peaks form and the mixture is spreadable but not overly sweet. Taste and add up to 1 tsp more honey if you prefer sweeter topping.

Prepare berries

Rinse and gently dry 2 cups assorted fresh berries. Slice larger strawberries into halves or quarters. Toss berries lightly with a teaspoon of lemon juice or 1 tsp honey if you want extra glaze; set aside.

Assemble and serve

Slice the cooled cake into 8–10 pieces. For each serving, spread a generous tablespoon of whipped honey mascarpone on the slice, top with a small handful of mixed berries, and garnish with a few fresh mint leaves. Serve immediately. Leftover cake and mascarpone can be stored covered in the refrigerator for up to 3 days.