Sunshine-Kissed Olive Oil Cake Recipe: A Tender Summer Delight

Crafting a delightful olive oil cake brings unexpected magic to your dessert repertoire.

Mediterranean bakers have long understood the subtle richness of this ingredient.

Smooth and tender textures emerge from a simple blend of quality components.

Olive oil introduces a distinctive depth that standard butter cannot match.

Home kitchens can easily transform basic pantry staples into something extraordinary.

Each slice promises a gentle, nuanced sweetness that lingers pleasantly.

You’ll fall in love with this incredibly simple yet sophisticated treat that celebrates pure, honest flavors.

Why Mary Berry Olive Oil Cake Is A Light Delight

• Craft a Delightful Dessert: This olive oil cake brings gourmet bakery vibes right into your kitchen with minimal professional baking skills required.
• Versatile Serving Options: Enjoy this cake plain, topped with fresh berries, dolloped with yogurt, or drizzled with honey for a customizable dessert experience that suits any mood.
• Quick Preparation Magic: With just a few simple ingredients and straightforward mixing steps, you can transform basic pantry staples into a deliciously moist cake that impresses everyone.
• Healthy Ingredient Twist: Using olive oil instead of butter creates a lighter, more nutritious cake that doesn't compromise on rich, tender texture and incredible flavor profile.

What You’ll Need For Mary Berry Olive Oil Cake

• All-Purpose Flour: A key foundation that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Baking Soda: Helps with browning and provides additional leavening.
• Salt: Enhances the overall flavor profile of the cake.

• Eggs: Bind the ingredients together and contribute to the cake's richness.
• Plain Yogurt: Adds moisture and creates a tender, soft texture.
• Olive Oil: Provides a rich, smooth flavor and keeps the cake moist.
• Lemon Juice: Brings a bright, tangy note to the cake.
• Lemon Zest: Infuses the cake with intense citrus aroma and flavor.

• Berries, Yogurt, Honey: Optional toppings that can complement the cake's flavor and add extra enjoyment.

How To Make Mary Berry Olive Oil Cake

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F and generously coat a 9-inch cake pan with a light layer of cooking spray or butter to prevent any sticky situations.

Step 2: Create the Dry Mix

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Swirl the ingredients until they’re evenly distributed and look like a soft, powdery canvas.

Step 3: Blend the Wet Magic

• Eggs
• Plain yogurt
• Extra virgin olive oil
• Fresh lemon juice
• Lemon zest

Whisk everything together with enthusiastic strokes until the batter transforms into a silky, smooth consistency without any lumpy rebels.

Step 4: Bake to Perfection

Transfer the batter into your prepared cake pan, spreading it evenly. Slide the pan into the preheated oven and let it bake for 30-35 minutes. You’ll know it’s ready when the top turns a beautiful golden hue and a toothpick inserted in the center comes out clean.

Step 5: Cool and Rest

After removing from the oven, let the cake rest in the pan for 10 minutes. This allows it to settle and makes removal easier.

Step 6: Serve and Enjoy

Slice your cake and serve it up! Dress it up with fresh berries, a dollop of yogurt, or a gentle drizzle of honey for extra indulgence.

Helpful Tips For Olive Oil Cake Perfection

• Choose High-Quality Olive Oil: Select a fruity, extra-virgin olive oil with a robust flavor to enhance the cake's taste and create a more complex profile.
• Avoid Overmixing Batter: Gently fold ingredients until just combined to prevent a tough, dense texture and maintain the cake's light, tender crumb.
• Check Cake Doneness Carefully: Insert a toothpick near the center – it should come out with a few moist crumbs, not completely clean, to ensure a perfectly moist cake.
• Experiment with Citrus Variations: Swap lemon for orange or tangerine zest to create unique flavor dimensions and keep the cake interesting.
• Store Smartly for Freshness: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to maintain moisture.

Twists On Mary Berry Olive Oil Cake

• Gluten-Free Olive Oil Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Olive Oil Cake: Swap eggs with mashed bananas or flax eggs, use plant-based yogurt to create a dairy-free alternative.
• Citrus Herb Olive Oil Cake: Add chopped rosemary or thyme to the batter for an aromatic Mediterranean-inspired cake.
• Low-Sugar Option: Reduce sugar and use stevia or monk fruit sweetener for a diabetes-friendly dessert with less calories.

What To Serve With Mary Berry Olive Oil Cake

• Pair with Citrusy White Wine: Select a crisp Pinot Grigio or Sauvignon Blanc that complements the cake's lemon zest and olive oil notes, enhancing the dessert's delicate flavors.
• Match with Fresh Berry Compote: Create a vibrant raspberry or strawberry sauce that adds brightness and acidity, cutting through the cake's richness and providing a beautiful color contrast.
• Serve with Lavender Honey Cream: Whip light cream with local honey and a touch of dried lavender to create a luxurious, aromatic accompaniment that elevates the cake's subtle Mediterranean essence.
• Complement with Almond Gelato: Scoop a smooth, nutty almond gelato alongside the cake, introducing a creamy texture and complementary Mediterranean-inspired flavor profile that ties the dessert together beautifully.

Storage Tips For Mary Berry Olive Oil Cake

• Store leftover cake in an airtight container in the refrigerator for up to 5 days, wrapped tightly with plastic wrap to prevent drying out.
• Slice cake, wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Keep cake covered at room temperature for 1-2 days if planning to eat soon, away from direct sunlight or heat sources.
• Warm individual slices in microwave for 10-15 seconds or in oven at 300F for 5-7 minutes to restore moisture and bring back soft texture.

FAQs About Mary Berry Olive Oil Cake

• Can I use a different type of oil instead of olive oil?

You can substitute with vegetable or canola oil, but olive oil gives this cake its unique, subtle flavor and moisture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center – if it comes out clean with just a few crumbs, the cake is done.

• Is this cake considered healthy?

While not a diet food, it’s healthier than traditional cakes due to olive oil’s heart-healthy properties and less butter.

• Can I make this cake gluten-free?

Yes, replace all-purpose flour with a gluten-free flour blend, but you might need to adjust liquid proportions slightly.

Olive Oil Cake Recipe

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4.6 from 30 reviews

• Total Time: 40-45 minutes
• Yield: 4 1x

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Description

Mediterranean olive oil cake brings sunshine from Italian kitchens with its delicate crumb and subtle citrus notes. Rich with extra virgin olive oil and kissed by orange zest, this dessert invites you to savor a slice of rustic elegance.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2/3 cup (160 ml) olive oil
• 2 large eggs
• 1/2 cup (120 ml) Greek yogurt

Dry Ingredients:

• 1 1/4 cup (156 g) all-purpose flour
• 2/3 cup (133 g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Flavor Enhancers:

• 3 tablespoons lemon juice
• Zest of 1 lemon

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Instructions

1. Warm the oven to 350°F and prepare a 9-inch cake pan with a light olive oil coating.
2. Sift together the dry ingredients in a large mixing bowl, creating a uniform base for the cake.
3. Create a smooth batter by incorporating wet ingredients, whisking thoroughly until the mixture becomes silky and well-integrated.
4. Gently transfer the batter into the prepared cake pan, ensuring an even distribution.
5. Bake for 35-40 minutes, watching for a golden-brown surface and a firm center that springs back when lightly touched.
6. Allow the cake to rest in the pan for 10 minutes, enabling it to settle and release easily.
7. Carefully remove from the pan and transfer to a cooling rack to reach room temperature.
8. Enhance the cake’s presentation by garnishing with fresh seasonal berries, a dollop of creamy yogurt, or a delicate drizzle of local honey.
9. Slice and serve, appreciating the subtle olive oil undertones and tender crumb of this rustic dessert.

Notes

• Swap standard olive oil for extra virgin for a more robust, fruity flavor that enhances the cake’s complexity.
• Use Greek yogurt instead of regular for a denser, richer texture that keeps the cake incredibly moist.
• Experiment with alternative flours like almond or whole wheat for gluten-free or more nutritious variations, adjusting liquid ratios accordingly.
• Add chopped herbs like rosemary or thyme to create a savory twist, transforming this cake from a sweet treat to an elegant accompaniment for cheese or afternoon tea.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 232 kcal
• Sugar: 13 g
• Sodium: 142 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 37 mg