Berry Olive Oil Cake
This Berry Olive Oil Cake is easy to make and loaded with fresh berries. It’s super moist with the help of almond flour, and only requires one bowl! This cake is the perfect light summer dessert.
Olive oil cake is one of those desserts that sounds extra fancy and seems a lot more complicated than it really is. The only time you really see them is on the dessert menu at an expensive restaurant. This cake is so easy to make, only requires one bowl, and can be made as a large cake, or individual cakes to serve at a dinner party.
This cake can be served with fresh berries, homemade whipped cream, a dusting of powdered sugar or even another drizzle of olive oil on top.
What is the best olive oil to use in olive oil cake?
While there is no specific brand that needs to be used, a few things to look for when choosing an olive oil to bake with is it should be high quality, extra virgin olive oil. It should have a robust flavor, a lighter tasting olive oil will get lost when mixed with the other ingredients.
Some olive oils that are infused with orange or lemon will also work well in this recipe, and compliment the flavors of the berries.
What berries can be used in this recipe?
The great thing about this cake is you can use a combination of berries, or just one specific berry.
I used a combination of blackberries, raspberries, blueberries, and strawberries. If berries are in season when you are making this cake, I highly recommend using fresh berries. Frozen berries will also work, but just be aware that they might change the color of the cake batter as they start to defrost.
Tips on making this recipe perfectly
Use a robust, high quality, extra virgin olive oil when making this cake. You can also use the same oil to grease the pan that the cake bakes in for even extra flavor!
Whip the eggs to maximum volume for a light and airy crumb. The eggs should triple in volume and become very pale yellow in color.
When streaming the olive oil in, drizzle it in slowly to the whipping eggs. This will ensure the fat is fully emulsified into the eggs and no separation will occur in the batter.
Use almond flour for this cake not almond meal. Almond flour has a finer texture and will result in a nicer crumb.
Other cake recipes to try
One Bowl Carrot Cake Loaf with Coconut Milk Caramel
If you tried this Berry Olive Oil Cake or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Berry Olive Oil Cake
Ingredients
- 3/4 cup (100 grams) all purpose flour
- 1/2 cup ( 48 grams) almond flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 2 medium eggs
- 1/2 cup (82 grams) extra virgin olive oil
- 1/4 cup (50 grams) whole milk
- 1 cup (190 grams) fresh berries, cut in halves or quarters depending on the size
Instructions
- Preheat the oven to 350 degrees F. Grease the cake pan with olive oil and set aside.
- In a mixer with a whisk attachment, whip the eggs and sugar until tripled in volume about 3-4 minutes.
- Slowly drizzle in the olive oil while continuing to whisk the eggs and sugar.
- Add the dry ingredients and then pour in the milk.
- Whisk until fully combined, scraping down the sides as needed.
- Pour into the prepared pan.
- Sprinkle the berries on the surface of the batter.
- Bake the cake 20-30 minutes or until a skewer comes out clean.
- Let cool before serving.