Name: Mulberry Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: ¾ cup granulated sugar; ¾ cup olive oil, plus extra for brushing; ½ cup plain Greek yogurt (or sour cream or crème fraîche); ¼ cup fresh lemon juice; 1 tablespoon lemon zest; ½ tablespoon vanilla extract; 2 large eggs; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups fresh mulberries, stems removed; ¼ cup sliced almonds; 1 tablespoon demerara sugar

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The Mulberry Olive Oil Cake Recipe is a delightful and moist cake that beautifully combines the rich, fruity flavor of fresh mulberries with the smoothness of high-quality olive oil. This cake is a perfect balance of tangy lemon zest and yogurt’s creaminess, creating a texture that’s tender yet slightly dense, making every bite an absolute joy. Whether you’re looking for a unique dessert for a special occasion or a homemade treat to share with close friends, this cake brings warmth and sunshine right to your table.

Ingredients You'll Need

A close-up view of many dark red and purple mulberries with bumpy, shiny textures and small green stems, lying scattered on a white marbled surface, showing the fruit's long and uneven shapes with some lighter red mulberries mixed in photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the key to nailing this cake’s luscious texture and vibrant taste. Each component plays an important role in ensuring the cake is moist, flavorful, and beautifully aromatic.

¾ cup granulated sugar: The perfect sweetener that balances the tartness of the mulberries and lemon.
¾ cup olive oil and extra for brushing: Adds moisture and a subtle fruity note, making this cake stand out.
½ cup plain Greek yogurt (or sour cream or creme fraiche): Enhances tenderness and adds a gentle tangy undertone.
¼ cup fresh lemon juice: Lifts the flavor with bright citrus zing and complements the mulberries beautifully.
1 tablespoon lemon zest: Boosts aroma and intensifies the lemon flavor in every bite.
½ tablespoon vanilla extract: Rounds out the flavors with a warm, comforting base note.
2 large eggs: Provide structure and richness to the cake.
1 ½ cups all-purpose flour: The foundation that gives the cake its structure.
1 teaspoon baking powder: Ensures the cake rises just right for a tender crumb.
½ teaspoon baking soda: Works with the yogurt and lemon juice to create a perfect lift.
¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
1 ½ cups fresh mulberries, stems removed: The star ingredient offering juicy bursts of tartness and natural sweetness.
¼ cup sliced almonds: Adds a lovely crunch and nutty contrast on top.
1 tablespoon demerara sugar: Creates a delightful caramelized crunch on the cake’s surface.

How to Make Mulberry Olive Oil Cake Recipe

A round cake with one layer shows a top surface of golden brown with dark purple stripes running across. It is sprinkled with light brown almond slices scattered unevenly over the top. The cake is sliced into eight pieces and placed on a round white plate which sits on a round wooden board. To the top right, there is a white plate with many dark purple elongated mulberries, and a few mulberries are placed beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Line a 9-inch round cake pan with parchment paper and brush it generously with olive oil. This prevents sticking and lends a hint of olive oil’s fruity flavor to the cake’s edges.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together granulated sugar, olive oil, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well integrated. This creamy mixture is the heart of your cake’s luscious texture and bright flavor.

Step 3: Incorporate the Dry Ingredients

Sift the flour, baking powder, baking soda, and salt directly over the wet mixture using a fine mesh sieve. This step helps remove lumps and ensures even distribution for a light, airy crumb. Gently whisk the dry ingredients into the wet until fully combined but avoid overmixing to keep the cake tender.

Step 4: Add the Mulberries and Prepare for Baking

Pour the batter into the prepared cake pan and smooth the surface with an offset spatula. Carefully scatter the fresh mulberries over the top without pushing them into the batter—they’ll sink naturally as the cake bakes. Sprinkle sliced almonds and finish with a light dusting of demerara sugar to give the top a beautifully crunchy, sparkling finish.

Step 5: Bake Until Golden

Bake for 38 to 40 minutes or until the cake develops a golden brown crust and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan to set, making it easier to slice and serve.

How to Serve Mulberry Olive Oil Cake Recipe

Garnishes

To enhance the elegance and flavor, consider garnishing slices with a light dusting of powdered sugar, fresh mint leaves, or a few extra mulberries. A dollop of whipped cream or crème fraîche adds a lovely creamy contrast to the tender crumb and juicy berries.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a lightly brewed herbal tea. For an indulgent twist, serve alongside vanilla ice cream or a crisp glass of chilled dessert wine to complement the olive oil and berry flavors.

Creative Ways to Present

For a show-stopping dessert centerpiece, prepare the cake in individual mini pans and top each with a single mulberry and almond slice. Alternatively, serve the cake alongside a berry compote or lemon-curd drizzle for added decadence and color.

Make Ahead and Storage

Storing Leftovers

After it has cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. This keeps the cake moist and fresh, with the olive oil helping to maintain its softness.

Freezing

Mulberry Olive Oil Cake Recipe freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve the texture and flavor.

Reheating

Warm slices gently in a toaster oven or microwave for a few seconds to revive their moist, tender quality. Avoid overheating, as this can dry out the cake. Enjoy warmed with a scoop of ice cream or a drizzle of honey.

FAQs

Can I use frozen mulberries instead of fresh?

Yes, frozen mulberries can be used if fresh ones aren’t available, but be sure to thaw and drain them well to avoid excess moisture affecting the cake texture.

What size cake pan should I use for the Mulberry Olive Oil Cake Recipe?

A 9-inch round cake pan is ideal to ensure even baking and the perfect thickness of cake layers.

Can I substitute the olive oil with another oil?

While you can, olive oil offers a unique fruity flavor that complements the berries beautifully. Using neutral oils will change the cake’s character somewhat.

Is it necessary to sift the dry ingredients?

Sifting helps incorporate air and prevents lumps, leading to a lighter, more even crumb, so it’s highly recommended for this recipe.

How do I know when the cake is done baking?

The cake is ready when it’s golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Final Thoughts

Give this Mulberry Olive Oil Cake Recipe a try and discover how something so simple can feel so special. Its combination of fresh fruit, fragrant olive oil, and bright lemon notes will quickly make it a beloved treat in your baking repertoire. Whether you’re sharing with friends or savoring solo, this cake promises smiles and sweet moments every time.

Ingredients You'll Need