Tuesday, 7 July 2015

Fruity Olive Oil Cake

A few weeks ago, I was sent a few pouches from Ella's Kitchen to review.  My son loved them, except for the fruity pouch, called 'The Orange One', stuffed full of mangoes, coconuts and bananas.  Rather than bin it, I decided to use it in a much loved olive oil cake, much lighter and summery, so suited to the tastes of these fruits, than a normal buttery cake.  I made this in a Bundt tin so I could tumble my own weight in berries into the centre.  There's not a huge amount of decoration to this sort of cake either (it's one for a side of ice-cream or to be partnered with coffee), so the Bundt shape give it some much needed interest.

If you'd rather use 'real' fruits than a pouch, a couple of mashed up bananas or a couple of small, blitzed oranges (peel and all) in it's place would work a treat.

It's important to remember to beat the eggs well in an olive oil cake; if you don't the cake will be damp and heavy.  The butter normally melts in cakes, creating air that gives the rise.  With olive oil in place of the butter, whisking air into the eggs gives this cake it's lightness.

Fruity Olive Oil Bundt Cake



  • 250g plain flour
  • 1.5 tsp baking powder
  • 1tsp bicorb of soda
  • 4 large eggs
  • 300g sugar
  • 1 pouch of Ella's Kitchen 'The Orange One' (or a large over-ripe banana, mashed, or two blitzed oranges)
  • 80ml olive oil (the plain stuff, not extra virgin)
  • Fruit and Icing sugar to serve

1. Heat oven to 180 degrees and grease your tin.
2. In a large bowl, measure out the flour, bicarb and baking soda; set aside
3. In a separate bowl, whisk the eggs until light and fluffy.  Slowly add the sugar whilst continuing to whisk.
4. In a third bowl, mix your fruit with the olive oil.
5. Add a third of the flour and a third of the fruit mix to the add and fold into the eggs gently - you don't want to undo all the hard work of getting the air into your eggs.  Repeat until all the eggs and fruit mixtures are incorporated and pour into your prepared tin.
6. For a Bundt cake, check after 25 minutes; the cake should be springy and a skewer should come out clean when inserted (for a normal round cake, leave it for 35 minutes before checking; it may need up to 45 mins for an 8" tin).
7. Leave to cool in the tin and turn out onto a baking rack to cool completely before transferring to a serving plate.
8. Pile your berries into the centre and dust with icing sugar.
9. Dig in.

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