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This delightful treat resembles the epitome of a homemade cake. It doesn’t require any extravagant embellishments and will become your go-to recipe. The best part is that it’s a simple one-bowl mix that yields a soft, fluffy texture with a delightful sugary crust. To complete this effortless yet immensely satisfying dessert, serve it with a quick berry compote and a dollop of creme fraiche.
Olive Oil Cake
Prep
15 min
Cook
40 min
Serves
8-10
135g olive oil,
170g caster sugar,
2 large eggs,
Zest of 1 lemon,
50ml milk,
200g plain flour,
1½ tsp baking powder,
A pinch of salt,
Creme fraiche, to serve
For the berries,
100g strawberries,
hulled and sliced,
50g blueberries,
100g raspberries,
50g sugar,
1 tsp vanilla bean paste,
Juice of ½ lemon
Preheat the oven to 180C (160C fan)/350F/gas 4. Grease and line a 20cm cake tin with baking paper.
In a bowl, whisk together olive oil, sugar, eggs, and lemon zest. Stir in the milk. Add flour, baking powder, and salt, and mix until a smooth batter forms.
Pour the batter into the lined tin, sprinkle about two teaspoons of caster sugar on top, and bake for 30-35 minutes until lightly browned and a skewer inserted into the center comes out clean. Remove from the oven and let it cool completely.
Meanwhile, combine all the fruits, sugar, vanilla, and lemon juice in a saucepan. Gently heat to soften the fruit, then simmer for three or four minutes. Remove from heat, let it cool, and refrigerate until needed.
Serve slices of the cake with a dollop of creme fraiche, a drizzle of olive oil, and a serving of the prepared berries.
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