Citrus Olive Oil Cake with Truffle Gouda and Blackberry Compote

This is one of those unexpected pairings that makes you stop in your tracks and say, "Why didn't I think of this sooner?" The bright, fragrant citrus olive oil cake creates the perfect backdrop for the rich, earthy depth of Marieke's Truffle Gouda. Add a swirl of vibrant blackberry compote on top, and you've got a dessert that dances through every flavor note—bright, savory, sweet, and just a little wild.

It's indulgent without being heavy. Sophisticated, but unfussy. And the best part? It's as gorgeous to serve as it is delicious to eat. Whether you're entertaining guests or just treating yourself, this one's going to become a favorite.

Citrus Olive Oil Cake with Marieke Gouda and Blackberry Compote

For the Cake:

INGREDIENTS

1 cup (220 grams) almond flour

3/4 cup (145 grams) cane sugar (or granulated white sugar)

2/3 cup (100 grams) fine- or medium-grind cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

3 eggs, whisked

3/4 cup extra-virgin olive oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 lemon, zest + 2 tablespoons of the juice

1 orange, zest + 2 tablespoons of the juice

powdered sugar (optional)

INSTRUCTIONS

• Prep the oven and springform. Heat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray.
• Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, sugar, cornmeal, baking powder, and sea salt until combined.
• Add the wet ingredients: eggs, olive oil, vanilla extract, almond extract, lemon zest, lemon juice, and orange zest. Stir until evenly combined.
• Pour the batter into the springform pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the cake to a wire rack and cool for at least 15 minutes, leaving it in its pan.
• Gently run a knife around the edges of the cake to loosen any places it may be sticking to the pan, then remove the sides of the pan.

Blackberry Compote

Ingredients:

2 cups fresh blackberries

¼ cup white sugar

1 teaspoon lemon juice

1 pinch salt

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes.
• Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.

To Assemble:

Cut a piece of the cake in the shape of your wedge of cheese and cut the "dome" off to make it level. Layer on a wedge-shaped piece of Marieke Gouda. Top with Blackberry Compote. Garnish with candied lemon and orange peels, if desired.