Olive Oil Cake

For a sophisticated dessert, try Ross Burden's Italian-inspired recipe for an olive oil-flavoured cake, served with Mascarpone
By Ross Burden
Olive Oil Cake
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 eggs
  • 125 g caster sugar
  • grated zest of 1 lemons
  • 90 ml vin santo or marsala
  • 175 ml extra virgin olive oil, plus extra for oiling
  • 170 g plain flour
  • 1 tbsp baking powder

To serve:

  • mascarpone
  • poached fruits


1. Preheat the oven to 200°C/gas 6.

2. In a large mixing bowl beat the sugar and eggs together until well-blended.

3. Add the lemon zest, Vin Santo, milk and olive oil and beat together.

4. Sift in the flour and baking powder and fold in.

5. Oil a 24cm spring-form cake tin with extra-virgin olive oil. Pour in the cake mixture.

6. Bake the cake for 45 minutes until set and cooked through. Cool on a wire rack.

7. Serve the cake with Mascarpone and poached fruits.

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