Strawberry & Olive Oil Marscapone Cake

The wheat flour version of this Strawberry & Marscarpone Olive oil cake by Mario Batali appeared in the Italian issue (September 2014) of ABC delicious. magazine



Strawberries hulled - see note

50 g Agave syrup or maple syrup

Finely grated zest & juice of 1 lime

170 g Potato starch

140 g Bakers' Magic Gluten free flour

1 1/2 tsp Baking powder

1 tsp Salt

125 g Extra Virgin Olive oil

60 g Milk

1 tbs Vanilla extract

4 Eggs separated

2 Eggs

330 g Caster sugar


Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.


Strawberries - The original recipe called for ~750 g (3 punnets). However I only used ~400 g of small strawberries on the cake. A lot of strawberries are needed to find enough that are roughly the same size & colour without any blemishes on them to put on the cake. Having quite a few left over strawberries I made topping out of them. When I make this cake again I will use some of the excess strawberries to make a topping containing Agave syrup, lime juice & zest. I will use this syrup either on the cake or as an extra.   

The assembled cake is huge. The original recipe states that it serves 8 - 10, I think it would comfortably feed 12. If you want to make a trial cake half the ingredients & only make one cake. To assemble slice off the top of the whole cake, then cut it down the middle & stack the two halves.  


 Vanilla icing

20 g Vanilla extract

75 g Caster sugar

375 g Thickened cream


Marscarpone filling

150 g Thickened cream

300 g Marscarpone

1 1/2 tsp Cointreau



This recipe requires either hand held beaters or a stand mixer.

Combine the strawberries, agave syrup, lime juice & zest in a bowl. Stir to coat all strawberries. Let sit for 20 mins, then drain the strawberries keeping the juice.

Turn on the oven to 175 C.

Grease & line the base & sides of two 20 cm cake pans with baking paper.

Sift together the Bakers' Magic Gluten free flour, potato starch, baking powder & salt.

Beat together the milk, vanilla, 275 g of sugar, 2 whole eggs & 4 egg yolks for ~7 mins until pale & at least doubled in volume. 

Continue beating and add in the olive oil. The olive oil will deflate the mixture a little.

Add the dry ingredients & stir to combine. 

In a separate bowl beat the egg whites to medium peaks. Add the remaining 55 g of caster sugar & continue beating until stiff peaks form. 

Fold the beaten egg whites into the cake batter.

Divide the batter between the two cake pans & bake for ~40 mins. The top of the cake will spring back when it is ready.

Bring the cakes out of the oven & allow to cool in the pans for 15 mins before turning them out on to wire racks to cool completely.

Vanilla icing

Whip together the vanilla, sugar & cream until it is thick. This will be used on the outside of the cake so it needs to be able to hold its shape.

Cover with plastic clingwrap & put it in the fridge for an hour.

Marscarpone filling

Beat the marscarpone, cream & Cointreau together until it forms firm peaks. Cover with plastic clingwrap & put it in the fridge for 10 mins.

Preparing the cakes

Cut off the tops of both cakes with a bread knife to make them level. 

Brush the tops of the cut cakes with the reserved strawberry juice. 

Spread 1/4 of the marscarpone filling over the cut side of one cake.

Arrange the strawberries, standing upright, stem end down, over the marscarpone layer. I started arranging the strawberries from the outside working into the middle.

Put the remaining marscarpone filling over the strawberries, filling in the gaps & leveling the top.

Place the second cake on top of the strawberry/marscarpone layer, cut side down, pressing down gently.

Spread the Vanilla icing on the top & sides of the cake. 

Refrigerate the cake for at least 15 mins before serving.