Lemon Olive Oil Cake with Pistachio Mascarpone Cream

1. Preheat the oven to 180 °C. (350°F)
2. Grease a 23 cm (9 inch) cake pan with olive oil and line the bottom with parchment paper.
3. Whisk the Favuzzi Moderate Intensity Extra Virgin Olive Oil, eggs, lemon zest, and lemon juice in a large bowl.
4. In a second bowl, mix the flour, sugar, salt, and baking powder.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Pour the batter into the prepared pan.
7. Bake for 45–50 minutes, checking at 45 minutes with a cake tester.
8. Remove from the oven when the top is golden and the tester comes out clean.
9. Let cool in the pan for 20 minutes, then remove and let cool completely for about 1 hour.

Pistachio mascarpone cream

1. Combine the mascarpone and Favuzzi pistachio cream until smooth and fully incorporated.

Serving

1. Dust the cooled cake with icing sugar.
2. Serve each slice with a spoonful of pistachio mascarpone cream on the side.