Raspberry Olive Oil Cake
An elegant and delicate cake for any special occasion or brunch!
Servings: 8 slices
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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