Olive Oil Cake with Berries
Serves 820 mins prep45 mins cook
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
What you need
cup olive oil
cup sugar
tsp baking powder
tbsp lemon zest
cup milk
tbsp lemon juice
tbsp powdered sugar
cup flour
tsp baking soda
tsp salt
Instructions
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.View original recipe