Description
Raspberry Olive Oil Cake is a light and exquisite dessert that captivates with its moist texture and the burst of fresh raspberry flavor. This unique cake showcases the richness of olive oil, which not only adds depth but also keeps it tender without overpowering the fruit. Perfect for any occasion—from brunches to special celebrations—this cake is as versatile as it is delightful. Each slice is topped with velvety whipped cream and more fresh raspberries, making it an irresistible treat for all.
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
- 2 cups fresh raspberries (for topping)
Instructions
- Preheat your oven to 350°F (177°C) and grease an 11-inch cake pan.
- In one bowl, whisk together flour, baking powder, and sugar. In another, mix eggs, olive oil, and Greek yogurt until smooth.
- Combine the wet ingredients into the dry mixture until just blended; do not overmix.
- Gently fold in lemon zest and fresh raspberries.
- Pour into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean.
- Let cool completely before topping with whipped cream and additional raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg