Citrus Raspberry Olive Oil Cake

May 12, 2016

LemonOliveOilCake (3)If you want a light and springy cake with a touch of fruitiness then you can’t go wrong with this citrus olive oil cake. It tastes lighter than an all butter cake, and has a delicious crisp crust thanks to the olive oil. I added some fresh raspberries, lemon juice and a healthy glug of Cointreau to complement the citrus. It’s delicious with a spoon of yogurt or crème fraiche. I would go so far as to say that this is a perfect breakfast cake. It’s super easy to whip up this cake, and it tastes as fresh and light as a summers day.


  • 275g of flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 200g of sugar
  • 150ml of olive oil
  • 2 tablespoons of Cointreau
  • ½ tablespoon orange zest, finely chopped
  • ½ tablespoon lemon zest, finely chopped
  • 4 eggs, lightly beaten
  • 1 tablespoon of freshly squeezed lemon juice
  • 3 tablespoons of milk
  • 125g of fresh raspberries


  1. Preheat the oven to 180 C/ 350 F
  2. Grease a 9 inch tin with a little butter, and bottom line with parchment paper.
  3. Sieve the flour, baking powder and baking soda into a large mixing bowl.
  4. Add the salt and sugar and mix together with a spoon.
  5. In a separate bowl/large jug mix together the olive oil, Cointreau, zest, juice, beaten eggs and milk.
  6. Beat together with a whisk or fork and then add this wet mixture to the flour.
  7. Whisk together until fully combined.
  8. Pour half of the cake batter into the prepared tin.
  9. Scatter the fresh raspberries on top of the batter.
  10. Add the rest of the batter on top.
  11. Bake in the oven for 50-60 minutes. Test with a cake tester or sharp knife.
  12. Allow to cool in the tin, then invert the cake onto a wire rack.
  13. Using a sharp knife, slice off the domed part of the cake to get a flat surface.
  14. Place the cake on a serving plate and sieve a little icing sugar on top.
  15. Decorate with some fresh raspberries, mint, and lavender.

LemonOliveOilCake (2)

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