You'll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!
Cake, Olive Oil Cake
Servings: 6 mini bundt cakes
Calories: 589 kcal
To make the olive oil cake:
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Place the olive oil, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
For the garnish:
Toss the blackberries, sugar, and sherry together in a small bowl to coat.
Serve alongside the cakes, with a sprig of fresh rosemary.
Dust with powdered sugar.
Olive Oil Cake
Amount Per Serving (1 mini bundt)
Calories from Fat 297
% Daily Value*
Saturated Fat 4g25%
Vitamin A 150IU3%
Vitamin C 7.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.