Olive Oil Cake With Olive Oils From Spain Recipe

Name: Olive Oil Cake With Olive Oils From Spain
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1/2 cup almond meal; 1 cup granulated sugar; 1 zest of lemon; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 3/4 cup; 1 large egg; 1/2 teaspoon almond extract; 1 1/2 cups fresh blackberries; 1 tablespoon granulated sugar; 1 tablespoon sherry; spring of fresh rosemary; powdered sugar

Servings: persons

1 1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
1 zest of lemon
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup
1 large egg
1/2 teaspoon almond extract
1 1/2 cups fresh blackberries
1 tablespoon granulated sugar
1 tablespoon sherry
spring of fresh rosemary
powdered sugar

1
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
2
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
3
Place the
4
, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
5
Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
6
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
7
For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.
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This recipe created by
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is in partnership with
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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1/2 cup almond meal, 1 cup granulated sugar, 1 zest of lemon, and more.

Yes, Olive Oil Cake With Olive Oils From Spain falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Olive Oils From Spain

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions