Olive Oil Cake with Berries
Serves 8
20 mins prep
45 mins cook
65 mins total
This delightful end-of-summer olive oil cake is topped with macerated berries and Cocojune’s dreamy chamomile vanilla dairy-free yogurt. The cake is light and fluffy, enhanced with lemon zest and juice, creating a refreshing treat perfect for any occasion.
0 servings
1: Heat the oven to 375 degrees. 2: Grease and line the bottom of a 6 inch cake pan. 3: Whisk together flour, salt, baking powder and baking soda. 4: Whisk together sugar, eggs and lemon zest until thick and fluffy. 5: Drizzle olive oil into the mixture and beat until combined. 6: Add milk and lemon juice and beat until combined. 7: Slowly add dry ingredients into wet and beat until just combined. 8: Transfer batter to the pan and bake for 40-45 minutes. 9: Cool for 20 minutes and run a knife around the edges to release the cake. 10: For the macerated berries, combine berries with 1/2 cup sugar and stir occasionally for 45 minutes or until juices release and berries soften. 11: For the whipped Cocojune, combine 2 cups vanilla chamomile cocojune and 2 tablespoons powdered sugar. Whip by hand or with a stand mixer/hand mixer until light and airy.
