This is an adaptation of a recipe from L’Artusi, a brilliant Italian Restaurant in New York’s West Village (you can read more about in the ‘Places’ section of this Blog). This cake is a firm favourite amongst it’s patrons and has a lovely mix of sweet and savoury flavours.
When I first ate this, the low-ish levels of light on the Restaurant meant I didn’t at first even clock the sea salt on top of the mousse, but it works fantastically well, and everyone who I’ve tried it with has come away with the same feeling.
Any Extra Virgin Olive Oil can be used in this cake, although the better quality Oil, the better the result. I’ve found it works particularly well with Oils of a more fruity flavour.
Olive Oil Cake with Crème Fraiche Mousse with Raisin Marmelleta
About 10 Servings
For the Cake
- 2 Eggs
- 410 grams Sugar
- 250 ml Extra Virgin Olive oil
- 165 ml Whole Milk
- 80 ml Marsala
- 410 grams Plain flour
- 1/2 tsp. Bicarbonate of Soda
- 1/2 tsp. Salt
- Icing sugar
Line the base of a 23cm cake tin with baking parchment. Lightly grease the sides of the tin with a little butter.
In a large bowl, whisk together the eggs and sugar until pale. Gradually add the olive oil, milk, and Marsala; – if you have a free-standing mixer, keep this running slowly as you add the liquids.
Sift the dry ingredients together in a separate bowl and then add the to the wet ingredients. Whisk together into a smooth batter.
Pour mixture into cake tin. Bake at 170 degrees until done, 40-45 minutes, and remove from the oven. Leave to cool.
For the Mousse:
- 250ml Double cream
- 250ml Creme fraiche
- 2 Tbsp Caster sugar
- Sea Salt
For mousse, whisk together the Cream, Creme Fraiche, and sugar until medium peaks.
For the Raisin Marmelleta
- 60 Grams Caster Sugar
- 150 ml Water
- 350 ml Dessert Wine (Muscat, Vin Santo or similar)
- 300 grams Raisins
Make a sugar syrup with the sugar and water. When sugar has dissolved, add the Dessert Wine and bring to boil. Boil for 2 – 3 minutes to remove the alcohol. Then add raisins (approx 150 Grams). Then simmer until the liquid is a think syrupy mix, barely covering the raisins. Leave to cool before serving with the cake
Slice a wedge of Cake and dust with a little icing sugar. Serve with Creme Fraiche mousse and Raisins. Sprinkle sea salt on the mousse to garnish.