Description
Indulge in the delightful experience of Raspberry Olive Oil Cake, a moist and flavorful dessert that perfectly balances the rich taste of olive oil with the tartness of fresh raspberries. This elegant cake is ideal for any occasion, whether it’s a festive gathering, a special brunch, or simply a weekend treat. With its simple preparation and beautiful presentation, this cake will captivate your guests and leave them asking for seconds. Enjoy each slice complemented by creamy whipped topping and an array of fresh berries to enhance the flavor experience.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 ½ cups sugar
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups plain Greek yogurt
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (177°C) and grease an 11-inch cake pan.
- In a bowl, whisk together the flour, baking powder, and sugar; set aside.
- In another bowl, combine eggs, olive oil, and Greek yogurt until smooth.
- Pour wet ingredients into dry ingredients; mix gently until just combined.
- Fold in lemon zest and fresh raspberries carefully.
- Pour batter into the prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean.
- Let cool completely on a wire rack before adding whipped cream and additional raspberries for decoration.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg