Reviews Add Rating & Review 46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
Back to Focaccia Cake All Reviews for Focaccia Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Focaccia Cake Recipe Summary Servings: 8
Ingredients Ingredient Checklist One 8-inch round loaf focaccia 1/4 cup artichoke-lemon pesto 2 whole roasted red peppers, patted dry (one 8-ounce jar) 1/4 cup prepared basil pesto 1/4 cup prepared black-olive tapenade 4 ounces prosciutto, plus more for garnish 1/2 cup fresh basil leaves, plus more for garnish 1 pound mascarpone cheese Coarse salt and freshly ground black pepper Grape or cherry tomatoes, for garnish Marinated artichoke hearts, drained, for garnish Assorted olives, for garnish
Cook’s Notes Using store-bought ingredients makes this cake a cinch to prepare. The pestos, tapenade, peppers, and artichokes can be found at a local gourmet food shop or in the prepared-foods section of your supermarket. You may substitute more basil pesto for the artichoke-lemon pesto, if desired.
Gallery Focaccia Cake
Recipe Summary Servings: 8
Gallery
Focaccia Cake
Focaccia Cake
Focaccia Cake
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- One 8-inch round loaf focaccia 1/4 cup artichoke-lemon pesto 2 whole roasted red peppers, patted dry (one 8-ounce jar) 1/4 cup prepared basil pesto 1/4 cup prepared black-olive tapenade 4 ounces prosciutto, plus more for garnish 1/2 cup fresh basil leaves, plus more for garnish 1 pound mascarpone cheese Coarse salt and freshly ground black pepper Grape or cherry tomatoes, for garnish Marinated artichoke hearts, drained, for garnish Assorted olives, for garnish
Directions
Slice focaccia horizontally into three even layers. Using an offset spatula, spread artichoke-lemon pesto evenly over bottom layer. Top with peppers and three tablespoons basil pesto. Cover with middle bread layer; spread with an even layer of tapenade. Top with prosciutto, basil, and final bread layer.
In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper.
Using an offset spatula, spread mascarpone cheese mixture evenly over cake. Transfer to a serving platter. Place in refrigerator until very firm, at least one hour or overnight. Remove from refrigerator; garnish with prosciutto, tomatoes, artichoke hearts, olives, and basil.
Cook’s Notes Using store-bought ingredients makes this cake a cinch to prepare. The pestos, tapenade, peppers, and artichokes can be found at a local gourmet food shop or in the prepared-foods section of your supermarket. You may substitute more basil pesto for the artichoke-lemon pesto, if desired.
Cook’s Notes
Using store-bought ingredients makes this cake a cinch to prepare. The pestos, tapenade, peppers, and artichokes can be found at a local gourmet food shop or in the prepared-foods section of your supermarket. You may substitute more basil pesto for the artichoke-lemon pesto, if desired.
Reviews
Add Rating & Review 46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
Reviews
Add Rating & Review 46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
Add Rating & Review
46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
46 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 15 1 star values: 2
All Reviews for Focaccia Cake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Focaccia Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
