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Olive Oil Cake with Fresh Fruits

Delicious and moist Olive Oil Cake
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

  • Cake Pan

Method
 

  1. Measure the dry ingredients (flour, sugars, baking powder, salt) and put in a bowl. I use organic coconut sugar instead of light brown sugar.
    Olive Oil Cake with Fresh Fruits 4
  2. Preheat oven to 350 degrees F - 180 degrees C
  3. 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
    Olive Oil Cake with Fresh Fruits 3
  4. Grease a 23 cm (9 inch) cake pan, line the bottom with parchment paper, grease the paper.
  5. 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.
    Olive Oil Cake with Fresh Fruits 2
  6. Remove from oven and let cool on rack for 10 minutes, unmold and put on a serving plate
    Olive Oil Cake with Fresh Fruits 1
  7. When completely cool, decorate with fresh fruits, dust with confectioner's sugar and serve