Traditional Italian Olive Oil Cake Recipe
With orange essence, served with fresh stone fruit medley in syrup and whipped cream.
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Ingredients
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Cake
Fruit Medley
Whipped Cream
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 6
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Fruit Medley Preparation
- 7
- 8
Add Stone Fruits
Add the chopped stone fruits to the syrup, reduce heat, and simmer for about 5-7 minutes until slightly softened.
- 9
Cool and Serve
Remove from heat and let the fruit medley cool in the syrup.
Whipped Cream Preparation
- 10
Whip the Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serving
- 11
Plate the Dessert
Slice the olive oil cake, serve with the fresh stone fruit medley and a dollop of whipped cream on top.
