Olive oil raspberry cake with boozy smashed raspberry cream

This cake is extra moist from a whole cup of olive oil in the batter, which is infused with the delicate flavour of raspberries and apple juice. Add a big dollop of the light and creamy limoncello raspberry cream to serve.

Olive oil raspberry cake with boozy smashed raspberry cream Credit: Kitti Gould

• serves

  8

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 3 cups (450 g) plain flour
• 1 tsp baking powder
• 4 x 70 g eggs, at room temperature
• 2 cups caster sugar
• 1 tsp vanilla bean paste
• 1 cup (250 ml) extra-light olive oil
• 1 cup (250 ml) cloudy apple or pear juice
• 300 g fresh or frozen raspberries

Boozy smashed raspberry cream

• 250 g fresh or frozen raspberries
• 1 tbsp coarse white sugar (not caster)
• 2 tbsp limoncello
• 300 ml thickened cream
• ⅔ cup sour cream

Resting time: 10 minutes

Instructions

1. Preheat the oven to 170°C conventional (not fan-forced). Grease and line the base and sides of a 4 cm deep, 18 cm x 30 cm (base) 20 x 32 cm (top) slab pan with baking paper, allowing a 2 cm overhang at both long ends.
2. Triple sift the flour and baking powder over the 20 x 32 cm slab pan to ensure it's well combined.
3. Using an electric mixer fitted with the whisk attachment, beat the eggs, caster sugar and vanilla on high speed for 4-5 minutes, or until pale and thick. Add the oil and apple or pear juice around the side of the bowl (if you pour it into the centre to deflate the air you have created) and gently fold until it starts to combine.
4. Sift the flour 1 final time over the egg mixture. Fold gently until combined. Pour two-thirds of the cake batter into the cake pan. Top with half the raspberries. Pour over the remaining cake batter and top with the remaining raspberries. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
5. Stand in the cake pan for 10 minutes, then use the baking paper to carefully lift out onto a wire rack to cool.
6. For the boozy smashed raspberry cream, crush the raspberries and sugar together on a plate, pour over the limoncello and stand for 10 minutes. Whip the cream to soft peaks, stir in the sour cream then fold in the raspberry mixture. Spoon into a bowl and place in the fridge until you're ready to serve.
7. Slice the cooled olive oil raspberry cake into squares and serve with a dollop of the boozy smashed raspberry cream.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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