Olive Oil Cake with CherriesRecipe 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.
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,