Olive Oil Cake Recipe

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs and then add olive oil, milk, lemon zest, and lemon juice. Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Lemon Crème

In a saucepan, combine heavy cream, lemon zest, sugar, and lemon juice. Heat over medium heat until the sugar dissolves.

In a bowl, whisk the egg yolks until pale. Gradually add the warm cream mixture to the yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat until it thickens. Strain and cool.

Prepare the Bark

Melt white chocolate chips in a microwave or double boiler until smooth.

Stir in chopped pistachios and spread the mixture onto a parchment-lined baking sheet.

Sprinkle with sea salt and refrigerate until set. Break into pieces.

Macerate the Berries

In a bowl, combine mixed berries, sugar, and lemon juice. Let sit for at least 30 minutes to release juices.