Today is my birthday, and there’s nothing else I enjoy more than a slice of good cake. I prefer vanilla based cakes, but let’s face it, I’ve never met a cake I didn’t like. I love a super soft crumb, but one with a little personality. Fruity cakes are also a favorite, so I thought I would share with you this older recipe that I’ve had on my blog for over five years. I love the simplicity of this cake because it’s easy to prepare, yet delightful in every way. Please don’t skip the compote part of this cake either, it’s really worth it.
I like using olive oil almost as much as butter when I bake. The rich and creamy texture olive oil adds to baked goods is hard to duplicate. What’s so surprising when you use olive oil in baking, is that the flavor comes through, even after it has cooled. Sometimes you can even pick up grassy notes from the olive oil, and it definitely tastes even better, when served with a fruity compote.
Blackberries can be sweetly intense, or slightly sour depending upon the batch. However, using frozen berries gives you an easy option to create a fruity compote year round, knowing you’ll get the right balance of flavors, and leaving you with the anticipation that springtime is on the 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.
1 2/3 cups of granulated sugar
zest of 1 orange
1 1/4 cups good quality olive oil
2 cups all-purpose 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, fresh or 12 ounces frozen defrosted, drained
1/3 cup granulated sugar
1/4 cup water
1 tablespoon Grand Marnier or Kirsch, optional
1. Preheat oven to 350 degrees. Cut out a circle of parchment or wax paper to fit bottom of 9-inch Springform pan. Oil and flour pan with parchment in bottom.
2. In a stand mixer, cream eggs and sugar on high for 4 minutes, until creamy. Add orange zest and olive oil and continue to beat on medium speed until combined, about 2 minutes.
3. Add all dry ingredients to egg mixture, mix on low, while adding buttermilk slowly to batter. Pour cake batter into prepared pan and place in oven to bake for 40-50 minutes, or when a skewer comes out clean. Remove cake from oven and let cool for 40 minutes on a wire rack.
4. While cake is cooling make compote. Place 1 pint or 8 ounces blackberries, sugar and water into a small saucepan over medium heat, cook berry mixture for 4 minutes. Add liqueur, if using, and continue to cook mixture for 3 more minutes. Add last 1/2 pint or 4 ounces of blackberries into mixture and turn off heat. Stir berry mixture to combine. Set aside or chill in refrigerator until ready to serve.
5. Loosen edges with knife and invert cake on a stand or plate. Sprinkle with powdered sugar, if desired. Slice cake into pieces and spoon a good helping of compote around edges, and a dollop of whipped cream. Enjoy!