Olive Oil Cake with Mixed Berry SauceJump To Recipe
- Serves: 10 servings
This olive oil cake is light and fragrant with a hint of zesty lemon taste. It's a perfect dessert recipe for beginning bakers because it comes together really quickly and easily for a fresh, buttery and golden cake. I like serving it with a mixed berry sauce to add a touch of sweetness to the cake.
- Author: Yumna Jawad
Olive Oil Cake with Mixed Berry Sauce
This post is sponsored by Walmart and SheKnows Media. As always all opinions are my own 😊
What’s the most important part of an olive oil cake? Using high quality olive oil – which means
1) it’s cold-pressed
2) it’s extra virgin
I was so happy when I saw affordable high quality olive oil at Walmart that was also organic (double win). I just had to whip up a classic olive oil cake. As part of the Great Value Organic line, there was also frozen berry blend, and the mix of organic strawberries, blueberries and blackberries would make the most decadent mixed berry sauce for my cake.
Here are the ingredients I started with:
To make the cake, I whisked egg yolks with sugar, then added the olive oil and lemon juice, flour and lemon zest. Then I folded in the egg whites that gives the cake a slightly fluffy airiness. The beauty of an olive oil cake that uses no butter is you don’t have to wait for the butter to come to room temperature before beating it with the eggs. It all folds together quickly and effortlessly.
The cake will puff up while baking, but when it cools down, it settles. I sprinkled some sugar on top which made a cracked sweet crust on top.
So you can enjoy the cake as is without any topping and without it being too sweet if you’re looking for something simple – the perfect coffee cake!
Golden Olive Oil Cake!
I made a simple mixed berry sauce as the topping though for a complete dessert (with a healthy serving of fruit!). I simply mixed the Walmart organic frozen berries with lemon juice, sugar and corn starch and it made a thick jam-like compote that paired so well with the zesty olive oil cake.
Super yummy with powdered sugar dusting on top:
This olive oil cake is a light, fresh and beautifully moist cake that is so easy to whip up. The olive oil taste is very subtle and is complemented well by the lemon zest in the recipe. Best part is that it seems like a fancy cake for guests, but it was not only effortless, but also quite affordable to make.
I’ll be making this olive oil cake again and again and again, pretty much until that bottle of olive oil runs out!
Thank you Walmart for sponsoring this post!
- 3/4 cup olive oil plus additional for greasing pan
- 5 large eggs separated, reserving 1 white for another use
- 3/4 cup plus 1 1/2 Tbsp sugar
- 1 cup cake flour
- 1 tsp baking powder
- 1 Tbsp lemon zest
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp salt
- 2 cup of mixed berries fresh or frozen
- ¼ cup sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- Preheat oven to 350°F. Grease a 10" springform pan with olive oil, line bottom with a round parchment paper, then grease the parchment paper with olive oil.
- In the bowl of an electric mixer, beat together yolks and 1/2 cup sugar at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and lemon juice until combined (mixture may appear separated).
- In a small bowl, whisk together the flour, baking powder and lemon zest. Using a wooden spoon, stir in flour mixture into the wet mixture until just combined.
- Beat egg whites with salt in another large bowl at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, continuing to beat until egg whites hold soft peaks, about 3 minutes. Gently fold whites into yolk mixture to lighten.
- Transfer batter to prepared springform pan, and tap to release any air bubbles. Sprinkle top with remaining 1 1/2 tablespoons sugar.
- Bake until puffed and golden and a toothpick inserted in center comes out clean, about 35 minutes.
- Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake at room temperature for 1-2 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
- Combine berries, sugar, cornstarch and lemon juice in a medium saucepan. Cook over low heat until sauce has reduced and slightly thickened, about 5 minutes.
- Remove from heat, and let cool slightly. Serve warm over cooled cake.
- This recipe was adopted from Bon Appetit
- When you use frozen berries, they release a lot of juice. Although the mixed berry sauce may look dry when you first start cooking it, it’s best not to add any water to the mixture to get the perfect consistency.