Another Great Cake Baked with Olive Oil
There is nothing fussy about olive oil cakes – they are simple, moist, keep well for days and just plain delicious.
I make lots of cakes with Extra Virgin Olive Oil, (be sure to check out my other olive oil cake recipes too). I love the way the fruity taste of the olive oil comes through on the finished product. These cakes stay moist and tender a lot longer than a cake made with butter, and this cherry one is not too sweet, just right to accompany a cup of tea or coffee.
I had been eagerly waiting for cherries to arrive in the grocery store. Cherries remind me of my mother who I have not been able to see for two years now due to the pandemic. She absolutely adores cherries. I can just hear that fun, slurpy sound she makes as she rubs her hands together in excitement when we buy cherries. We love to eat the sweet, yet slightly tart fruit as a snack, but I knew they would be a perfect complement to this olive oil cake.
So BE BRAVE and make this recipe with cherries, as I have, or substitute your favorite berries instead. Savor it as a mid-morning snack or serve it with a dollop of ice cream or whipped cream for a light summer dessert.
Olive Oil Cake with Cherries
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar
½ cup O&V Unflavored EVOO *
2 large eggs
3 tablespoons whole milk
1 teaspoon O&V Melipone Vanilla
1 – 1 ½ cup fresh pitted and halved cherries (or drained canned cherries)
Dusting of Confectioner’s sugar (optional)
Whipped cream to serve (Optional)
Preheat the oven to 350F. Grease and line an 8-inch cake tin
Sieve together the flour, baking powder, salt and sugar into a large mixing bowl.
Add the EVOO, eggs, milk, and vanilla and whisk with a hand mixer till the batter is smooth and fully incorporated. Pour into the cake tin
Distribute the black cherries over all the batter and bake in the oven for 35-40 minutes or until a skewer inserted in the center of the cake comes out clean.
Remove from the oven, allow to cool for 20 minutes, turn out of the pan onto a serving plate and dust with confectioner’s sugar.
Serve plain or with whipped cream.
Active time: 10 minutes. Total time: 50 minutes
* This Unflavored oil is an Arbequina from Spain – it is light and fruity resulting in a mild and pleasant tasting cake. When I am looking for a more pronounced olive oil flavor, I use Bonsecco from Tuscany. You can use your favorite unflavored EVOO, but ensure that it is of high quality and a flavor profile you like, as it will impart its flavor to the cake.
Categories: Dessert, Breakfast & Brunch, Olive Oil Cake, Unflavored EVOO, Cherry, Cherries, Melipone Vanilla, Mexican Vanilla, Easy Cake,