Recipe

Olive oil cake with blueberries

This delicious cake is best served warm, with crème fraîche.

  • 1 hr cooking
  • Serves 16
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This gorgeous tea cake uses olive oil instead of butter for a distinct but delicious flavour addition that works beautifully with frozen blueberries.

Ingredients

Olive oil cake with blueberries
  • 3 eggs
  • 1 1/4 cup (275g) caster sugar
  • 2 tablespoon finely grated orange rind
  • 1/2 cup (125ml) olive oil
  • 1/3 cup (80ml) milk
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • 100 gram frozen blueberries
  • 1/4 cup (80g) apricot jam, warmed, strained

Method

Olive oil cake with blueberries
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square cake pan.
  • 2
    Beat eggs, sugar and rind in small bowl with electric mixer until sugar is dissolved; transfer to large bowl. Fold in combined oil and milk, and sifted flours, in two batches.
  • 3
    Pour mixture into pan; bake 20 minutes. Carefully remove cake from oven; sprinkle surface evenly with blueberries. Return cake to oven; bake about 40 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.
  • 4
    Brush warm cake with jam.

Notes

Don't thaw the frozen berries as they might bleed colour into the cake. In season, fresh ones may be used instead of frozen. The surface of the cake should be flat and just set before the blueberries are sprinkled over it, so that they won't sink in.

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