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Olive Oil Cake with Blackberries


This recipe is from food and wine magazine. This is by Jennifer Shelbo, pastry chef for Maialino in NYC.

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  • Blackberries:
  • 2 c flour
  • 1 3/4 sugar
  • 1 1/2 salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/3 c evoo
  • 1 1 /4 c milk
  • 3 eggs
  • 1 1/2 tbs orange zest, grated
  • 1/4 c orange juice
  • 1/4 c Grand Marnier
  • 2 c blackberries
  • 1 1/2 tbs sugar
  • 1 1/2 tsp evoo
  • 1/2 tsp orange zest,grated


Servings 1
Preparation time 30mins
Cooking time 240mins


Step 1

Preheat oven to 350 degrees. Spray 9 inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk flour, sugar, salt, baking soda, and powder. In another bowl, whisk evoo, milk, eggs, orange zest andjuice and grand marnier. Add dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and toothpick inserted comes out clean. Transfer the cake to a rack and let cool for 30 mins. run a knife around the edge of the pan, invert cake onto rack and let cool completely, 2 hours.
Blackberries: In a bowl, toss blackberries, sugar, oil and zest. Let stand, tossing occasionally, until sugar dissolves and berries release some of their juices, about 30 mins.
Cut cake into wedges. Transfer to plates, spoon blackberries alongside and serve.


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