Description

Indulge in the exquisite taste of Raspberry Olive Oil Cake, a delightful dessert that combines the rich flavor of olive oil with the vibrant sweetness of fresh raspberries. This elegant cake is perfect for any occasion, whether it’s a special celebration or a casual brunch. Its moist texture and unique flavor profile make it a crowd-pleaser, while the addition of whipped cream and extra berries on top creates a visually stunning presentation. Plus, using olive oil not only enhances the taste but also makes this treat a healthier alternative to traditional cakes. Treat yourself and your loved ones to this refreshing dessert that’s sure to impress.

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)

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Instructions

Preheat your oven to 350°F (177°C) and 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 yogurt; mix until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold in lemon zest and fresh raspberries carefully to avoid breaking them.
Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool completely before topping with whipped cream and additional raspberries.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (113g)
Calories: 295
Sugar: 22g
Sodium: 89mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg