Jul 14 2026
Restaurants›Zaytinya›Olive Oil Cake Recipe

Olive Oil Cake Recipe

Inspired by Zaytinya
Time1h 40m
Serves8

orange blossom cream, seasonal berries

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Ingredients

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Cake

Orange Blossom Cream

Finish & Garnish

Method

Cake

  1. 1

    Prepare oven and pan

    Preheat the oven to 350°F (175°C). Butter and line a 9-inch round cake pan (or 8–9" springform) with parchment, then lightly brush the parchment with a teaspoon of olive oil to prevent sticking.

  2. 2

    Whisk dry ingredients

    In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp fine sea salt until evenly combined. Set aside.

  3. 3

    Mix wet ingredients

    In a large bowl, whisk 1 cup granulated sugar and the zest of one orange until the sugar is fragrant. Add 3 large eggs and whisk until smooth and slightly thickened. Stir in 1 cup whole milk, 3 tbsp extra-virgin olive oil, 1 tbsp yogurt (or sour cream), 1 tsp vanilla extract and 1 tbsp fresh lemon juice until combined.

  4. 4

    Combine wet and dry

    Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.

  5. 5

    Bake

    Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

  6. 6

    Cool

    Remove the cake from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, and allow the cake to cool completely (about 1 hour) before topping.

Orange Blossom Cream

  1. 7

    Chill equipment

    Place a mixing bowl and beaters in the refrigerator for 10–15 minutes for best whipping results (optional but helpful).

  2. 8

    Blend mascarpone and sugar

    In the chilled bowl, whisk together 4 oz mascarpone and 2 tbsp powdered sugar until smooth and no lumps remain.

  3. 9

    Whip cream and fold

    Whip 1 cup heavy cream with 1 tsp vanilla extract to soft peaks. Fold about 1/3 of the whipped cream into the mascarpone to lighten, then gently fold in the remaining whipped cream until uniform. Stir in 1 tsp orange blossom water. Taste and add a little more orange blossom water if you want a stronger floral note, but use sparingly to avoid bitterness.

Finish & Serve

  1. 10

    Prepare berries

    Rinse and gently pat dry 2 cups seasonal berries. Hull and quarter strawberries if using. If berries are very tart, toss with up to 1 tsp granulated sugar and let sit for 10 minutes.

  2. 11

    Assemble

    Place the cooled olive oil cake on a serving plate. Spread or pipe the orange blossom cream over the top, leaving the sides clean if you prefer a rustic look. Arrange the seasonal berries over the cream in an even layer or decorative pile. Drizzle a small teaspoon of extra-virgin olive oil over the berries for a glossy finish and to echo the cake's flavor.

  3. 12

    Garnish

    Dust lightly with 1 tsp confectioners' sugar if desired and scatter fresh mint leaves. Let the assembled cake sit 10–15 minutes before serving to allow flavors to meld.

  4. 13

    Storage

    Leftovers: store loosely covered in the refrigerator for up to 2 days. For longer storage, keep cake and cream separate; assemble just before serving.

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