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Mulberry Olive Oil Cake Recipe

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4.3 from 76 reviews

This Mulberry Olive Oil Cake is a moist, flavorful dessert that combines the fruity sweetness of fresh mulberries with the richness of olive oil and the tanginess of Greek yogurt and lemon. Perfectly tender with a golden crust topped with crunchy almonds and a touch of demarara sugar, this cake is ideal for afternoon tea or a light dessert.

Ingredients

Wet 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

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Toppings

  • 1 ½ cups fresh mulberries, stems removed
  • ¼ cup sliced almonds
  • 1 tablespoon demerara sugar

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining it with parchment paper. Brush the bottom and sides of the pan generously with olive oil to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the granulated sugar, olive oil, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Whisk these together until you achieve a smooth, well-integrated mixture.
  3. Sift and combine dry ingredients: Place a fine mesh sieve over the bowl containing the wet ingredients and sift in the all-purpose flour, baking powder, baking soda, and salt. Gently whisk everything together until just combined, being careful not to overmix.
  4. Prepare batter in the pan: Pour the cake batter into your prepared cake pan and smooth the surface evenly with an offset spatula.
  5. Add toppings: Gently distribute the fresh mulberries over the top of the batter without pressing them in. Then sprinkle the sliced almonds evenly, followed by a light scattering of demerara sugar to add a hint of crunch and sweetness.
  6. Bake the cake: Place the cake in the preheated oven and bake for 38 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool and serve: Allow the cake to cool completely in the pan before slicing. Cut into 8 equal pieces and serve.

Notes

  • Ensure the mulberries are fresh and stems removed for the best texture and flavor.
  • You can substitute Greek yogurt with sour cream or crème fraîche if preferred.
  • Do not press the mulberries into the batter to maintain their delicate texture.
  • The demerara sugar topping adds a lovely crunch and caramelized sweetness but can be omitted if desired.
  • Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://recipethrive.com/mulberry-olive-oil-cake-recipe/