Olive Oil Cake with Plum Compote

Olive Oil Cake with Plum Compote

Made with olive oil instead of butter, this cake is unbelievably moist with a lovely, soft crumb.


Olive Oil Cake
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch salt
3 eggs
2 cups white sugar
1 cup extra virgin olive oil
1 1/2 cups milk
1 tbsp. vanilla
Zest of 1 orange or 1 lemon
Icing sugar, for finishing
Greek yogurt, for serving
Extra virgin olive oil, for finishing (optional)

Plum Compote
2 tbsp. extra virgin olive oil
8 plums, such as Santa Rosa, prune plums, and/or yellow, sliced
1 tsp. vanilla
Pinch cinnamon
1 tiny sprig rosemary
1/4 cup honey, or to taste
Juice of 1 orange


Olive Oil Cake
Preheat oven to 350 degrees F.

Line 10-inch round cake pan with parchment paper. Grease sides of pan with butter.

Combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat eggs and sugar until well combined. Add oil, milk, vanilla and zest. Mix to combine. Add flour mixture. Stir just to combine. Don’t over mix. Scrape batter into prepared pan.

Bake until toothpick, when inserted in centre of cake, comes out clean, about 1 hour.

Serve cake warm or cooled completely. Cut slices of cake and plate with the plum compote, a dusting of icing sugar, a dollop of Greek yogurt and a drizzle of extra virgin olive oil.

Plum Compote
Heat olive oil in skillet over medium heat. When olive oil is hot, add plums, vanilla, rosemary, cinnamon, honey and orange juice. Sauté until plums are warm and soft and juices turn syrupy, about 5 minutes. Serve warm.

Yield: 8 servings.



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