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punch bowl cake recipe
- Total Time: 325 minutes
- Yield: 14 servings 1x
- Diet: General
Description
This elegant punch bowl cake features beautiful layers of olive oil cake, creamy mascarpone, fig and pistachio compote, and vanilla whipped cream. It is an impressive yet simple dessert, perfect for family gatherings or holidays, and can be assembled ahead of time for convenience.
Ingredients
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar, divided
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) fine sea salt
- 3 large eggs, room temperature
- 180 mL (0.75 cup) extra virgin olive oil
- 120 mL (0.5 cup) whole milk, room temperature
- Zest of 1 large orange, plus more for garnish
- 500 g (2 cups) mascarpone cheese, chilled
- 720 mL (3 cups) heavy cream, chilled, divided
- 120 g (1 cup) powdered sugar, divided
- 5 mL (1 tsp) orange blossom water
- 800 g (12–14 medium) fresh figs, divided
- 75 g (0.5 cup) pistachios, divided
- Water, as needed (for compote)
- Lemon juice, as needed (for compote)
- 5 mL (1 tsp) vanilla extract
- Honey, as needed (for garnish)
Instructions
- Bake Olive Oil Cake: Preheat oven to 180 C (350 F). Prepare a 23×33 cm (9×13-inch) pan. Combine wet and dry ingredients. Bake 25-30 minutes until golden; a skewer inserted comes out clean. Cool completely, then cut into 2.5 cm (1-inch) cubes.
- Mix Mascarpone Cream: In a chilled bowl, beat mascarpone, 360 mL (1.5 cups) heavy cream, 60 g (0.5 cup) powdered sugar, and orange blossom water. Beat until light, fluffy, and firm peaks form.
- Cook Fig Compote: Chop 600 g figs. Simmer figs, 50 g (0.25 cup) granulated sugar, water, and lemon juice for 10-12 minutes until softened. Stir in 75 g (0.5 cup) pistachios and cool completely.
- Whip Vanilla Cream: In a separate chilled bowl, beat the remaining 360 mL (1.5 cups) heavy cream, 60 g (0.5 cup) powdered sugar, and 5 mL (1 tsp) vanilla extract until stiff peaks form.
- Layer Punch Bowl Cake: In a large, clear glass punch bowl, layer one-third of the cake cubes, followed by half of the mascarpone cream, then half of the fig compote. Repeat this sequence once more.
- Top And Chill: Top with the final layer of cake, then spread the vanilla whipped cream evenly. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld.
- Garnish And Serve: Before serving, arrange reserved fig halves on top, sprinkle with extra pistachios and orange zest, and drizzle with honey for visual appeal.
Notes
If the cake looks dry, brush it with a little milk. This cake can be assembled the night before serving, making it perfect for parties. Fresh berries can be substituted for the figs if desired.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Assembly, Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice (170 g)
- Calories: 480 calories
- Sugar: 52 g
- Sodium: 260 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 100 mg