Blackberry & Elderberry Autumn Jewel Olive Oil Cake
A seasonal take on the ever popular olive oil cake, this blackberry & elderberry autumn jewel olive oil cake was just too good to miss!
Purchase Evoo
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Amount
6
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Time
30 mins
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Course
Healthy Deserts
A seasonal take on the ever popular olive oil cake, this blackberry & elderberry autumn jewel olive oil cake was just too good to miss!
The compliment of a high quality cold-pressed extra virgin olive oil adds richness and balance to this cake, using olive oil as a naturally occurring monounsaturated fat that works beautifully in baking. Combined with seasonal fruit, it’s a comforting recipe to enjoy as the colder months set in.
Key Points At A Glance
- Seasonal olive oil cake with blackberries and elderberries
- Serves 6 – ideal for sharing
- Uses extra virgin olive oil for baking
- Lightly sweet, fruit-forward dessert
- Best enjoyed fresh with tea or coffee
Ingredients
Total
- 400 gm La Rosciola Flour or a similar soft wheat flour
- 100 gm Musovado or Soft Brown Sugar
- 60 gm Morocco Gold Extra Virgin Olive Oil
- 120 gm Water
- Washed Blackberries and Elderberries
- 2.5 tsp Baking Powder
Instructions
Total
- Sieve the flour, baking powder into a bowl, add sugar, water and oil and mix together.
- Knead gently for a couple of minutes till the dough is smooth.
- Cut into half, roll on gently or roll using hands like a pizza and put one half into a lined pie tin
- Lay blackberries and elderberries thickly onto the dough with a couple of dessert spoonfuls of sugar.
- Roll out the remaining dough and spread it over the berry mixture, pushing down the sides as you would a pie.
- Scatter remaining blackberries and elderberries over the top with a sprinkle of sugar.
- Bake for 30 minutes in a pre-heated oven, temperature 180 C for 30 minutes.
Discover the health properties of Morocco Gold this year. An extra virgin olive oil that has great taste, tradition, and health properties
From The Larder
Why Use Extra Virgin Olive Oil In Olive Oil Cakes?
Extra virgin olive oil is commonly used in baking because it adds moisture and richness without overpowering other flavours. In cakes like this blackberry and elderberry olive oil cake, EVOO helps create a soft crumb while allowing the fruit to remain the star of the recipe.
Olive oil cakes are popular in Mediterranean cooking and are often enjoyed for their light texture and versatility across seasons.
If you would like to learn more about cooking confidently with extra virgin olive oil, our guides explain how EVOO can be used in everyday meals, from slow-cooked dishes to baking.
Baking, Storage & Serving Tips
- Baking: Use a mild, well-balanced extra virgin olive oil so it complements rather than dominates the fruit.
- Serving: Serve slightly warm or at room temperature with tea, coffee or lightly whipped cream.
- Storage: Store covered at room temperature for up to 2 days.
- Refrigeration: If refrigerated, allow the cake to come back to room temperature before serving.
FAQs About This Olive Oil Cake
Can I use extra virgin olive oil instead of butter in cakes?
Yes. Extra virgin olive oil is commonly used as a butter alternative in baking and works particularly well in fruit-based cakes.
Will the olive oil flavour be strong?
No. When using a mild extra virgin olive oil, the flavour is subtle and helps enhance the texture rather than dominate the taste.
Can I use other berries in this recipe?
Yes. Blackberries and elderberries can be substituted with other seasonal berries depending on availability.
How should I store olive oil cake?
Store the cake covered at room temperature for short periods, or refrigerate and bring back to room temperature before serving.
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