Cake, Laugh

Olive Oil Cake with Blackberry Compote – Recipe!

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I love using olive oil as much as butter when I bake.  The rich creamy texture olive oil adds to baked goods, followed by an earthy flavor is hard to duplicate using butter.  In this cake recipe, olive oil is used instead of butter to give a rustic quality, while the blackberry compote adds fruitiness and a subtle hint that summer is on its way.  This is a simple cake to prepare because it is done all in one pan and you can make the compote ahead and store it in the refrigerator for when you are ready to serve.

Ingredients

3 eggs

2 cups of organic sugar

zest of 2 oranges

1 1/2 cups good quality olive oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup buttermilk

confectioners sugar, optional

whipped cream, optional

Compote 

1 1/2 pints blackberries

1/3 cup organic sugar

1/4 cup water

1 tablespoon Kirsch, or other liquor – optional

 

To Prepare:

1.  Preheat the oven to 350 degrees.  Cut out a circle of parchment or wax paper to fit the bottom of your 9-inch Springform pan.  Oil and flour the pan with parchment in the bottom.

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2.  In a stand mixer, combine the eggs and sugar and beat on high speed for 4 minutes until creamy.

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3.  Next, add the orange zest and olive oil and continue to beat on medium speed until combined.

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Olive Oil Cake with Blackberry Compote 019 (640x480)4.  Next, add all the dry ingredients to the mixer and beat on low while adding the buttermilk to the batter.

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Olive Oil Cake with Blackberry Compote 046 (640x480)5.  Pour the cake batter into your prepared pan and place it in the oven to bake for 45-60 minutes or when tested with a skewer, it comes out clean.

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Olive Oil Cake with Blackberry Compote 059 (640x480)6.  Remove the cake from the oven and let it cool for 1 hour on a wire rack.

Olive Oil Cake with Blackberry Compote 062 (640x480)7.  Place 1 pint of the blackberries into a small saucepan over medium heat.

Olive Oil Cake with Blackberry Compote 072 (640x480)8.  Add the sugar and the water to the berries and stir to combine.  Continue to cook the berries for 4 minutes.

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Olive Oil Cake with Blackberry Compote 088 (640x480)9.  Add the Kirsch, if using and continue to cook the mixture for 5 more minutes.

Olive Oil Cake with Blackberry Compote 090 (640x480)10.  Stir in the last 1/2 pint of fresh blackberries into the mixture and turn off the heat.  Stir the berry mixture to combine.

Olive Oil Cake with Blackberry Compote 093 (640x480)11.  Pour the blackberry compote into a bowl to cool for 30 minutes.  Cover the compote with plastic wrap and refrigerate until ready to serve with the cake.

Olive Oil Cake with Blackberry Compote 103 (640x480)12.  Run a butter knife around the perimeter of the pan to loosen and place upside down on a cake stand or plate.

Olive Oil Cake with Blackberry Compote 119 (640x480)13.  Sprinkle with powdered sugar, if desired.

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Olive Oil Cake with Blackberry Compote 128 (640x480)14.  Slice your cake into beautiful pieces and spoon on a good helping of compote and a dollop of whipped cream.  Enjoy!

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