Olive Oil and Blueberry Cake
Serves 8–10
A simple, elegant cake made for lingering over coffee. Fruity extra virgin olive oil gives the cake a wonderfully tender crumb, while blueberries bring pockets of sweetness throughout. The addition of almond flour adds a subtle nuttiness and keeps the cake beautifully moist.
Ingredients
3 eggs
150g caster sugar
112g extra virgin olive oil
180g cake flour
20g almond flour (Optional for allergies)
1½ tsp baking powder
½ tsp sea salt
150–180g fresh blueberries
1 tsp vanilla extract
Finely grated zest of 1 lemon
2 Tbsp Cornflour
Method
Preheat oven to 170°C fan-forced. Grease and line the base of a 20cm round cake tin with baking paper.
Mix the eggs and caster sugar for 3–4 minutes, until pale, thick and slightly fluffy.
Slowly add in the Extra Virgin Olive Oil, Vanilla Extract and Lemon Zest.
Mix together the Cake Flour, Almond flour, Baking Powder and Salt in a separate bowl.
Gently fold the dry ingredients into the egg mixture until just combined. Take care not to overmix.
Wash Blueberries throughly and dry with a paper towel. Then in a bowl, add the Cornflour to the Blueberries until well coated.
Gently fold the Blueberries into the cake batter.
Bake for 35–45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool and serve with a dollop of greek yoghurt, vanilla ice-cream.
For a little extra wow factor, finish the cake with a generous swirl of light, creamy buttercream, then scatter over fresh blueberries and add a few delicate edible flowers from your garden.