Raspberry Olive Oil Cake
This Raspberry Olive Oil Cake may throw you off with its title, but it's a delicious dessert that will change your perspective of what is good in a recipe. This different and unique cake can be very surprising to people who haven't had this before; however, it'll quickly become one of their favorites!
Servings: 8 slices
Ingredients
- 3 cups flour
- 3 tsp baking powder
- 1 ½ Cups sugar
- 4 Eggs
- 1 cup olive oil
- 1 ¼ Cups Greek yogurt
- 1 Tbsp lemon zest
- 1 cup raspberries
For the topping:
- 2 cups whipped cream
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350 degrees. Grease an 11-inch cake pan and set it aside.
- In a bowl whisk together the flour, baking powder, and sugar. Set aside.
- In a separate bowl whisk together the eggs, olive oil, and greek yogurt until everything is well combined.
- 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.
- 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.
Notes
To make the whipped cream use 1 ½ cup cold heavy cream with ¼ cup confectioners sugar and 1 tsp vanilla extract. Whip up until light and fluffy.
Use fruity and delicate olive oil with a subtle flavor profile.
You can sub the raspberries for strawberries too, it’s just as delicious.