Olive Oil Cake with Fresh Berries and Whipped Cream
This unique and delicious cake is made with Fresh Press Farms Bold Olive Oil, which adds a fruity and peppery flavor to the batter. The fresh berries add a burst of sweetness and freshness to the cake, while the whipped cream provides a light and creamy complement. Enjoy this cake for a special occasion or as a decadent dessert anytime!
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup Fresh Press Farms Bold Olive Oil
- 1/2 cup milk
- 1 tbsp grated lemon zest
- 1/2 cup mixed fresh berries (such as raspberries, blackberries, and blueberries)
- Fresh whipped cream, for serving
- Preheat oven to 350°F (180°C). Grease a 9-inch cake pan with Fresh Press Farms Bold Olive Oil and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- Gradually whisk in the Fresh Press Farms Bold Olive Oil and milk until well combined.
- Add the flour mixture to the egg mixture and whisk until just combined.
- Stir in the grated lemon zest and fresh berries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake with fresh whipped cream and additional berries for garnish.