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.
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
1 1/2 pints blackberries
1/3 cup organic sugar
1/4 cup water
1 tablespoon Kirsch, or other liquor – optional
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.
2. In a stand mixer, combine the eggs and sugar and beat on high speed for 4 minutes until creamy.
3. Next, add the orange zest and olive oil and continue to beat on medium speed until combined.