Description
Indulge in the delightful experience of Raspberry Olive Oil Cake, a sophisticated dessert that brings together the richness of olive oil and the vibrant flavor of fresh raspberries. This moist cake is perfect for any occasion, whether it’s a festive birthday celebration or a cozy afternoon tea. The unique combination of Greek yogurt and olive oil creates a tender texture, while the burst of raspberries provides a refreshing balance to the sweetness. With its elegant presentation topped with whipped cream and fresh berries, this cake is sure to impress your guests and elevate your dessert table.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 ½ cups sugar
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups plain Greek yogurt
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 cups whipped cream for topping
Instructions
- Preheat your oven to 350°F (177°C). Grease an 11-inch cake pan.
- In a mixing bowl, whisk together flour, baking powder, and sugar. Set aside.
- In another bowl, combine eggs, olive oil, and Greek yogurt; whisk until smooth.
- Pour the wet mixture over the dry ingredients and combine gently.
- Fold in lemon zest and raspberries carefully.
- Pour batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting with whipped cream and topping with more raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg