Raspberry Olive Oil Cake by @shortstackkitchen
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Raspberry Olive Oil Cake by @shortstackkitchen
The naked cake can be stored in an airtight container for up to 3 days on the counter or 1 week in
the fridge.
After the cake is topped with whipped cream and raspberries, it’s best consumed the same day. If you’d like to prolong the shelf life, serve individual slices with cream and berries rather then the whole cake.
Ingredients
Directions
Set rack in the center of the oven and preheat to 350oF.
Grease and line a round 8-inch springform pan with parchment paper. You can also use a regular 8- inch round pan.
In a medium sized bowl, combine all-purpose flour, fine almond flour, baking powder and salt; set aside.
In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
With an electric mixer, whisk the lemon sugar mixture and all the eggs together until light and fluffy, about 2 minutes on medium/high speed. Scrape down the sides and bottom of the bowl as needed.
Next, drizzle in the olive oil and mix well.
Then, add the Greek yogurt, vanilla extract and almond extract and mix until incorporated.
Sift in the dry ingredients and mix on the lowest speed until just combined. Do not overmix.
Pour batter into prepared cake pan and top with fresh raspberries and sliced almonds. Bake for 40 to 45 or until an inserted toothpick in the middle of the cake comes out with a few moist crumbs. After 30 minutes of baking, if the cake is getting too browned, you can loosely tent it with foil.
Allow cake to cool in the pan for 10 minutes, then run a paring knife around the edge of the cake and carefully remove from the pan. Let cake cool completely on a wire rack.
When you are ready to serve, make your whipped cream. In a medium bowl, add cold heavy cream, and powdered sugar. With an electric mixer, whisk the cream until you reach medium to stiff peaks.
Top the cake with whipped cream, fresh raspberries and a light dusting of powdered sugar if you wish. Enjoy!
The naked cake can be stored in an airtight container for up to 3 days on the counter or 1 week in
the fridge.
After the cake is topped with whipped cream and raspberries, it’s best consumed the same day. If you’d like to prolong the shelf life, serve individual slices with cream and berries rather then the whole cake.
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Ingredients
Directions
Set rack in the center of the oven and preheat to 350oF.
Grease and line a round 8-inch springform pan with parchment paper. You can also use a regular 8- inch round pan.
In a medium sized bowl, combine all-purpose flour, fine almond flour, baking powder and salt; set aside.
In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
With an electric mixer, whisk the lemon sugar mixture and all the eggs together until light and fluffy, about 2 minutes on medium/high speed. Scrape down the sides and bottom of the bowl as needed.
Next, drizzle in the olive oil and mix well.
Then, add the Greek yogurt, vanilla extract and almond extract and mix until incorporated.
Sift in the dry ingredients and mix on the lowest speed until just combined. Do not overmix.
Pour batter into prepared cake pan and top with fresh raspberries and sliced almonds. Bake for 40 to 45 or until an inserted toothpick in the middle of the cake comes out with a few moist crumbs. After 30 minutes of baking, if the cake is getting too browned, you can loosely tent it with foil.
Allow cake to cool in the pan for 10 minutes, then run a paring knife around the edge of the cake and carefully remove from the pan. Let cake cool completely on a wire rack.
When you are ready to serve, make your whipped cream. In a medium bowl, add cold heavy cream, and powdered sugar. With an electric mixer, whisk the cream until you reach medium to stiff peaks.
Top the cake with whipped cream, fresh raspberries and a light dusting of powdered sugar if you wish. Enjoy!
The naked cake can be stored in an airtight container for up to 3 days on the counter or 1 week in
the fridge.
After the cake is topped with whipped cream and raspberries, it’s best consumed the same day. If you’d like to prolong the shelf life, serve individual slices with cream and berries rather then the whole cake.