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The Grand Finale Cake

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The Grand Finale Cake is a luscious Mediterranean-inspired lemon olive oil cake, moist and tender with bright citrus notes. Topped with a whipped ricotta-pistachio frosting that’s creamy, nutty, and light, this cake is the perfect elegant finale for any celebration or gathering.

Ingredients

Scale

For the Cake:

  • 180 ml extra virgin olive oil

  • 200 g granulated sugar

  • Zest of 2 lemons

  • 3 large eggs

  • 180 ml whole milk

  • 60 ml fresh lemon juice

  • 200 g all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

For the Whipped Ricotta-Pistachio Frosting:

  • 250 g full-fat ricotta cheese

  • 100 ml heavy cream

  • 60 g pistachio paste (pure, unsweetened if possible)

  • 2 tablespoons powdered sugar (or to taste)

  • Pinch of salt

  • Crushed pistachios for garnish

Instructions

  1. Preheat & Prep:
    Preheat oven to 175°C (350°F). Grease and line a 20 cm round cake pan with parchment paper.

  2. Infuse the Sugar:
    In a large bowl, rub lemon zest into the sugar with your fingertips until fragrant and moist.

  3. Mix Wet Ingredients:
    Add olive oil and eggs to the sugar mixture. Whisk until smooth and pale. Stir in milk and lemon juice until combined.

  4. Add Dry Ingredients:
    In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

  5. Bake the Cake:
    Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

  6. Make the Frosting:
    In a bowl, whip ricotta, pistachio paste, powdered sugar, and salt with an electric mixer until smooth. Slowly drizzle in heavy cream and continue whipping until light, fluffy, and spreadable.

  7. Frost & Finish:
    Spread frosting generously over the cooled cake. Garnish with crushed pistachios and a dusting of lemon zest if desired.

Notes

  • Use high-quality extra virgin olive oil for best flavor.

  • Pistachio paste can be homemade or store-bought; unsweetened preferred.

  • Cake can be made a day ahead and refrigerated.

Find it online: http://maicook.com/the-grand-finale-cake/