Olive Oil Cake with Summer Fruit

Olive Oil Cake with Summer FruitRecipe
Photo: Coral Von Zumwalt
This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.
Serves 10 to 12


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2 large eggs
1 2/3 cups sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup whole milk
1 cup mild extra-virgin olive oil
1 teaspoon lightly packed lemon zest
3 tablespoons lemon juice
Sweetened whipped cream


Total: 2 Hours, 25 Minutes

1. Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

2. Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

3. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

4. Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

5. Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

6. Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

Make ahead: Up to 2 days, wrapped airtight.

Created date

June 2013

Nutritional Information

Calories 508
Caloriesfromfat 43 %
Protein 4.8 g
Fat 25 g
Satfat 6.3 g
Carbohydrate 70 g
Fiber 3.3 g
Sodium 225 mg
Cholesterol 49 mg