When visiting Tuscany, our group of friends had an excellent and copious meal at the famed Officina della Bistecca, by Dario, the mad butcher from Panzano. The lunch lasted for over four hours with multiple courses and we were all so full that we could not possibly take another bite… Then came the coffee and house dessert, an olive oil cake tasting so fresh and light that most of us had double helping and I made a mental note to try to make it at home.
This cake is moist and delicious, although it doesn’t have a buttery taste, the olive oil makes it lighter and possibly healthier… The bonus is that it’s really easy to make, the main work is to measure the ingredients.
The dry ingredients are measured, the flour sifted and put together in a bowl. The wet ingredients are whisked, and the dry ingredients are added and mixed together. The batter is then poured into a greased cake pan and baked for around an hour, that’s it!
The following recipe is adapted from the Olive Oil Cake with Fruits by Gordon Ramsay. It’s perfect to bake it during summer, to enjoy with fresh berries, peaches or nectarines.
Although the recipe calls for 1 cup sugar and 1 cup light brown sugar, I prefer to use 3/4 cup of each, as my family prefers less sweet dessert.
Olive Oil Cake with Fresh Fruits
Equipment
- Cake Pan
Ingredients
- 1 cup olive oil, extra virgin
- 1 cup milk
- 3 eggs
- 1 lemon zest
- 1 tspn organic lemon extract (optional)
- 2 cups all purpose flour, sifted
- 1 cup sugar
- 1 cup light brown sugar or organic coconut sugar
- 1 tspn baking powder
- 1 pinch salt
- 1/2 cup blueberries
Garnish
1 peach or nectarine
- 1 cup mixed fresh berries or strawberries
- 1 tspn icing/confectioner sugar for dusting
Instructions
- Measure the dry ingredients (flour, sugars, baking powder, salt) and put in a bowl. I use organic coconut sugar instead of light brown sugar.
- Preheat oven to 350 degrees F – 180 degrees C
- In a large bowl, whisk the eggs, add the milk, olive oil, lemon zest till well mixed. Gradually add the dry ingredients, mix well with a rubber spatula. Add 1/2 cup of blueberries
- Grease a 23 cm (9 inch) cake pan, line the bottom with parchment paper, grease the paper.
- Pour the batter into the prepared cake pan. Bake for 1 hour till golden brown. Test doneness by inserting a wooden stick, if it comes out clean, the cake is done. If the top browns too quickly, loosely cover the top with foil.
- Remove from oven and let cool on rack for 10 minutes, unmold and put on a serving plate
- When completely cool, decorate with fresh fruits, dust with confectioner's sugar and serve
This light and moist cake can be served as a dessert, or enjoyed with coffee or tea in the afternoon.
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[…] Olive Oil cake A simple cake but really flavorful, despite being full, we all have double serving! Check out my Olive Cake Fresh Fruits recipe here! […]