Limoncello and Pistachio Olive Oil Cake with Whipped Mascarpone

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Bright, citrusy limoncello meets grassy extra-virgin olive oil in this tender Italian-style cake, finished with billows of whipped mascarpone and a shower of green pistachios. It's an elegant yet effortless dessert that showcases the sunny flavors of southern Italy.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 35 gCarbs
• 1 gFiber
• 22 gSugar
• 6 gProtein
• 160 mgSodium
• 140 mgPotassium
• 80 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 3/4 cup (180 ml) extra-virgin olive oil
• 3/4 cup (180 ml) whole milk, room temperature
• 1/4 cup (60 ml) limoncello
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1/2 cup (60 g) shelled pistachios, toasted and roughly chopped

For the mascarpone cream

• 8 oz (225 g) mascarpone cheese, cold
• 3/4 cup (180 ml) heavy cream, cold
• 3 tbsp (25 g) powdered sugar
• 1 tbsp (15 ml) limoncello
• 1/2 tsp vanilla extract

For garnish

• 2 tbsp chopped pistachios
• Lemon zest curls
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides with a little flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk the eggs and sugar for 2 minutes until pale and slightly thickened.
3. Slowly stream the olive oil into the egg mixture while whisking constantly, then whisk in the milk, limoncello, lemon zest, and vanilla until smooth and emulsified.
4. Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain, then fold in the chopped pistachios.
5. Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes, until the cake is deeply golden and a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and let cool completely to room temperature.
7. While the cake cools, make the cream: in a chilled bowl, whisk the cold mascarpone, heavy cream, powdered sugar, limoncello, and vanilla with an electric mixer on medium speed until soft, pillowy peaks form (about 2 minutes).
8. Spoon or pipe the mascarpone cream generously over the cooled cake, letting it swoop naturally toward the edges. Scatter with chopped pistachios and lemon zest curls, then dust with powdered sugar just before slicing and serving.

Cook’s Notes

• Choose a fruity, high-quality extra-virgin olive oil you enjoy drinking, as its flavor shines through in the finished cake.
• Toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes, shaking often, to deepen their flavor before chopping.
• For a non-alcoholic version, replace the limoncello with 3 tablespoons fresh lemon juice plus 1 tablespoon simple syrup.
• Store the cake and cream separately in the refrigerator; the cake keeps well wrapped at room temperature for 2 days, but add the cream within an hour of serving for the best texture.
• If the mascarpone cream looks like it might split, stop whipping the moment soft peaks form, as over-whipping can cause the mascarpone to turn grainy.

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