Name: Italian Love Cake With Rose Kissed Raspberry Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 200 g (1 cup) All-Purpose Flour: Provides structure.; 200 g (1 cup) Granulated Sugar: For sweetness and texture.; 1 tsp (5 g) Baking Powder: Leavening agent for a light texture.; 0.5 tsp (2.5 g) Baking Soda: Leavening agent, reacts with acidity.; 0.25 tsp (1 g) Salt: Balances sweetness and enhances flavors.; 2 Large Eggs: Binds ingredients and adds richness.; 120 ml (0.5 cup) Whole Milk: Provides moisture and tenderness.; 120 ml (0.5 cup) Vegetable Oil: Keeps the cake moist.; 2 tsp (10 ml) Vanilla Extract: Enhances flavor.; Zest of 1 Lemon: Adds a bright citrus note.; 250 g (1 cup) Mascarpone Cheese: Creates a smooth, rich filling.; 100 ml (0.33 cup) Heavy Cream: Lightens the mascarpone filling.; 30 g (2 tbsp) Powdered Sugar: Sweetens and stabilizes the filling.; 1 tsp (5 ml) Rosewater: Imparts a delicate floral aroma.; 200 g (1 cup) Fresh Raspberries: Base for the vibrant glaze.; 80 g (0.33 cup) Granulated Sugar: Sweetens the raspberry glaze.; 1 tbsp (15 ml) Lemon Juice: Adds acidity to the glaze.; 30 g (2 tbsp) Toasted Pistachio Crumbs: Provides a crunchy garnish.

Description

Indulge in this Italian Love Cake, a delicate and moist dessert featuring lemon zest, rose-kissed mascarpone filling, and a vibrant raspberry glaze. Perfect for special occasions or a sweet treat for yourself and loved ones.

Ingredients

Scale

200 g (1 cup) All-Purpose Flour: Provides structure.
200 g (1 cup) Granulated Sugar: For sweetness and texture.
1 tsp (5 g) Baking Powder: Leavening agent for a light texture.
0.5 tsp (2.5 g) Baking Soda: Leavening agent, reacts with acidity.
0.25 tsp (1 g) Salt: Balances sweetness and enhances flavors.
2 Large Eggs: Binds ingredients and adds richness.
120 ml (0.5 cup) Whole Milk: Provides moisture and tenderness.
120 ml (0.5 cup) Vegetable Oil: Keeps the cake moist.
2 tsp (10 ml) Vanilla Extract: Enhances flavor.
Zest of 1 Lemon: Adds a bright citrus note.
250 g (1 cup) Mascarpone Cheese: Creates a smooth, rich filling.
100 ml (0.33 cup) Heavy Cream: Lightens the mascarpone filling.
30 g (2 tbsp) Powdered Sugar: Sweetens and stabilizes the filling.
1 tsp (5 ml) Rosewater: Imparts a delicate floral aroma.
200 g (1 cup) Fresh Raspberries: Base for the vibrant glaze.
80 g (0.33 cup) Granulated Sugar: Sweetens the raspberry glaze.
1 tbsp (15 ml) Lemon Juice: Adds acidity to the glaze.
30 g (2 tbsp) Toasted Pistachio Crumbs: Provides a crunchy garnish.

Instructions

Prepare Oven & Pan: Preheat to 180°C (350°F), grease & line a 20cm (8-inch) cake pan.
Combine Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: Beat eggs, then whisk in milk, oil, vanilla, and lemon zest.
Combine Wet & Dry: Gently combine wet and dry ingredients, avoid overmixing.
Bake the Cake: Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the Cake: Cool in pan for 10 minutes, then invert onto a wire rack.
Prepare Mascarpone Filling: Whisk mascarpone, cream, powdered sugar, and rosewater.
Assemble the Cake: Slice cake into layers, fill with mascarpone, and frost.
Make Raspberry Glaze: Blend raspberries, sugar, and lemon juice, strain, and simmer.
Glaze & Garnish: Drizzle glaze over cake and garnish with pistachios and raspberries.

Notes

Using both oil and milk ensures a moist crumb. A little rosewater goes a long way; start small and taste.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: cake,italian,raspberry,rose,mascarpone,dessert,baking,lemon,floral