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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Cherry Cake With EVOO

Olive Oil Cake with Cherries

Recipe Blog Post




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.


Serves 6-8

Active time: 10 minutes. Total time: 50 minutes

EVOO Cake with Cherries




* 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,



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