Description
This Raspberry Olive Oil Cake is a moist and tender dessert bursting with fresh raspberries and the rich flavor of olive oil. It’s enhanced by tangy Greek yogurt and bright lemon zest, topped with fluffy whipped cream and fresh raspberries for a beautifully balanced cake perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 ½ cups sugar
Wet Ingredients
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups Greek yogurt
Additional Ingredients
- 1 tbsp lemon zest
- 1 cup fresh raspberries (folded into batter)
Topping
- 2 cups whipped cream
- 2 cups fresh raspberries (for garnish)
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease an 11-inch cake pan thoroughly and set it aside to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar until evenly combined. This ensures even leavening and sweetness throughout the cake.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the eggs, olive oil, and Greek yogurt until the mixture is smooth and uniform. This blend adds moisture and richness to the cake.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake light and tender.
- Fold in Flavorings and Berries: Add the lemon zest and 1 cup of fresh raspberries to the batter. Using a spatula, carefully fold them in to evenly distribute without crushing the berries.
- Bake the Cake: Transfer the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- Decorate and Serve: When the cake has cooled, spread the whipped cream evenly over the top. Garnish with the remaining 2 cups of fresh raspberries. Slice into 8 to 8 portions and serve.
Notes
- Use fresh and ripe raspberries for the best flavor and texture.
- Ensure the cake is completely cool before adding whipped cream to prevent melting.
- You can substitute Greek yogurt with regular yogurt if desired, but maintain the same quantity.
- For a dairy-free version, use a plant-based yogurt and whipped topping.
- This cake pairs wonderfully with a cup of tea or coffee as a light dessert.
