Yoghurt & Olive Cake

8-10
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From an Italian neighbour and a cake that has been in her family for generations. I am hoping to make this for the DH but without the mascarpone and berry topping."

Original recipe yields 8-10 servings
OK
  • FOR ROASTED BERRIES

Nutritional

  • Serving Size: 1 (320.6 g)
  • Calories 605.7
  • Total Fat - 26.9 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 470.4 mg
  • Sodium - 566.2 mg
  • Total Carbohydrate - 64.5 g
  • Dietary Fiber - 5.4 g
  • Sugars - 36.4 g
  • Protein - 30.5 g
  • Calcium - 544.9 mg
  • Iron - 4 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 180ºC and grease flour, and line a 22-cm round cake tin.

Step 2

Whisk the eggs and sugar in a large bowl until light and fluffy and then mix in the vanilla bean seeds, olive oil, yoghurt and lemon zest, then slowly incorporate the flour and baking powder until combined, taking care not to over mix.

Step 3

Pour the batter into the tin and bake for 35–40 minutes or until golden brown and a skewer inserted in the centre comes out clean and then cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 4

Meanwhile, for the roasted berries, place all the ingredients and the reserved scraped vanilla bean in a small roasting dish and bake for 10-15 minutes or until the berries have released their juices and start to look a little jammy and then remove and stand until cool.

Step 5

Just before serving, mix the mascarpone with the icing sugar until just combined and dollop the mixture on top of the cooled cake to form soft peaks and top with spoonfuls of roasted berries and their juices and save the rest to have on the side.

Tips & Variations


No special items needed.

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