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Artichoke Olive Oil Cake with Lemon Cream Cheese Frosting Recipe

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3.9 from 26 reviews

  • Author: Amina
  • Total Time: 2 hours
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Artichoke Olive Oil Cake with Lemon Cream Cheese Frosting is a unique and delightful dessert that combines the subtle earthiness of artichokes with zesty lemon and rich olive oil. The cake is moist and tender with a golden crust, topped with a smooth, tangy lemon cream cheese frosting that can be elegantly piped into a blooming artichoke flower design, making it perfect for special occasions or sophisticated gatherings.

Ingredients

Cake Ingredients

  • 1 cup artichoke hearts, chopped (3-4 fresh artichokes or 1 can artichoke hearts)
  • 1 1/4 cups whole milk
  • 1 cup olive oil
  • 3 large eggs, at room temperature
  • 2 medium lemons, zested & juiced
  • 2 cups all purpose flour
  • 1 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Frosting Ingredients

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 medium lemon, zested and juiced
  • 1 1/2 cups powdered sugar, sifted

Instructions

  1. Prepare Artichokes: If using fresh artichokes, snap off tough outer leaves and trim the top and stem. Steam artichokes in a basket over boiling water for 30 to 60 minutes until tender. Cool, then remove inedible inner leaves and choke. Reserve edible leaves for snacking and chop hearts into ½-inch pieces to get about 1 cup. If using canned artichoke hearts, drain and chop into ½-inch pieces to measure 1 cup.
  2. Blend Artichokes: In a blender or food processor, combine the chopped artichoke hearts with 2 tablespoons of lemon juice and olive oil. Blend until smooth and set aside.
  3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or at least 2-inch deep springform pan with olive oil. Line the bottom with parchment paper, grease again, and lightly dust with flour to prevent sticking.
  4. Combine Dry Ingredients: In a large bowl, sift together flour, granulated sugar, sea salt, baking soda, baking powder, and ground ginger. Whisk in lemon zest for aroma and flavor.
  5. Mix Wet Ingredients: In another bowl, whisk together whole milk, eggs, and the blended artichoke mixture until smooth and well combined.
  6. Make Cake Batter: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined, avoiding overmixing to keep the cake tender.
  7. Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 50 minutes to 1 hour, or until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for 30 minutes. Run a knife around the edge, invert the cake out of the pan, and cool completely on the rack before frosting.
  9. Prepare Lemon Cream Cheese Frosting: In the bowl of a stand mixer, combine cream cheese, unsalted butter, and lemon zest. Using a whisk attachment, beat on high speed until smooth and airy. Add lemon juice and blend until smooth again. Gradually add sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until the frosting is fluffy and smooth.
  10. Frost the Cake (Basic): Use an offset spatula to spread the lemon cream cheese frosting evenly over the cooled cake, adding decorative swoops and swirls as desired.
  11. Frost the Cake (Blooming Artichoke Flower Design): Divide frosting into two piping bags fitted with #2 or #3 round tip and #125 and #127 leaf tips. Spread half the frosting evenly over the cake. Use different sized cups or bowls to mark three concentric guide rings on the cake surface. Pipe outer leaves along the largest ring using the #127 leaf tip, pulling away while rotating to create pointed leaf shapes. Repeat on the middle ring with the smaller #125 leaf tip. Use the round tip to pipe radiating threads from the inner ring outward, layering one or two additional shorter rings of threads near the center. Finish by piping small dots in the center area to complete the blooming artichoke flower look.

Notes

  • Using fresh artichokes adds a wonderful freshness but canned hearts are a convenient substitute that still provide great flavor.
  • Make sure eggs are at room temperature for better emulsification and texture in the cake batter.
  • Be careful not to overmix the batter once wet and dry ingredients are combined to ensure a tender cake.
  • The cake pan should be at least 2 inches deep to prevent batter overflow as the cake rises.
  • Leftover edible artichoke leaves can be enjoyed with melted garlic butter and lemon as a snack.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • The frosting can be stored refrigerated and brought to room temperature with gentle re-whipping before use.
  • For best results with the decorative frosting design, practice piping on parchment paper first.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://aminabakes.com/artichoke-olive-oil-cake-with-lemon-cream-cheese-frosting-recipe/