Description
Raspberry Olive Oil Cake is a stunningly elegant dessert that effortlessly combines rich flavors and delightful textures. This moist cake, infused with luscious olive oil and fresh raspberries, makes for the perfect centerpiece at any gathering or special occasion. Topped with whipped cream and garnished with more berries, it offers a visually appealing presentation that is sure to impress your guests. Not only is it easy to make with simple ingredients, but it also provides a healthier alternative to traditional cakes by incorporating olive oil instead of butter. Whether served at brunch or as a sweet ending to dinner, this cake will surely become a favorite.
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
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (177°C) and grease an 11-inch cake pan.
- In one bowl, whisk together the flour, baking powder, and sugar. In another bowl, mix the eggs, olive oil, and Greek yogurt until smooth.
- Combine wet ingredients into dry ingredients, mixing gently until just combined.
- Fold in lemon zest and raspberries carefully.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool completely before decorating with whipped cream and fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg