Blackberry And Elderberry Autumn Jewel Olive Oil Cake

A seasonal take on the ever popular olive oil cake, this blackberry & elderberry autumn jewel olive oil cake from  was just too good to miss!

The compliment of a high quality cold-pressed extra virgin olive oil as a healthy monounsaturated fat is the perfect way to load up on antioxidants or polyphenols which can help to combat those nasty winter bugs hiding around the corner.

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Blackberry & Elderberry Cake Recipe


  • 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


  1. Sieve the flour, baking powder into a bowl, add sugar, water and oil and mix together.
  2. Knead gently for a couple of minutes till the dough is smooth.
  3. Cut into half, roll on gently or roll using hands like a pizza and put one half into a lined pie tin
  4. Lay blackberries and elderberries thickly onto the dough with a couple of dessert spoonfuls of sugar.
  5. Roll out the remaining dough and spread it over the berry mixture, pushing down the sides as you would a pie.
  6. Scatter remaining blackberries and elderberries over the top with a sprinkle of sugar.
  7. Bake for 30 minutes in a pre-heated oven, temperature 180 C for 30 minutes.

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