Olive Oil Cake with Fresh Fruits
Delicious and moist Olive Oil Cake
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
