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5 from 3 votes

Raspberry Olive Oil Cake

An elegant and delicate cake for any special occasion or brunch!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 slices
Author: Julie Chiou

Equipment

Ingredients 

  • 3 cups (375 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 ½ cups (300 g) sugar
  • 4 eggs
  • 1 cup (237 ml) olive oil
  • 1 ¼ cups (250 g) plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1 cup (120 g) fresh raspberries

For the topping:

  • 2 cups (120 g) whipped cream
  • 2 cups (240 g) fresh raspberries

Instructions

  • Preheat the oven to 350 °F (177 °C). Grease a 11-inch cake pan and set aside.
  • In a bowl whisk together the flour, baking powder and sugar. Set aside.
    3 cups all-purpose flour, 3 teaspoons baking powder, 1 ½ cups sugar
  • In a separate bowl whisk together the eggs, olive oil and greek yogurt until everything is well combined.
    4 eggs, 1 cup olive oil, 1 ¼ cups plain Greek yogurt
  • Pour the wet ingredients over the dry ingredients mixing until everything is just combined.
  • Add the lemon zest and raspberries and with the help of a spatula fold them into the batter.
    1 tablespoon lemon zest, 1 cup fresh raspberries
  • Pour into the prepared cake pan and take to the oven, bake for 35 to 40 minutes or until done. Remove from the oven and transfer to a wire rack. Let it cool down completely before decorating.
  • Once the cake is no longer hot spread the whipped cream on top. Finish topping with the fresh raspberries and serve.
    2 cups whipped cream, 2 cups fresh raspberries

Notes

To make the whipped cream use 1 ½ cups cold heavy ceam with ¼ cup confectioners sugar and 1 tsp vanilla extract. Whip up until light and fluffy.
Use a fruity and delicate olive oil with a subtle flavor profile.
You can sub the raspberries for strawberries too, it’s just as delicious.

Nutrition

Serving: 1 slice | Calories: 676 kcal | Carbohydrates: 83 g | Protein: 12 g | Fat: 34 g | Saturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 208 mg | Potassium: 173 mg | Fiber: 4 g | Sugar: 42 g

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