Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream


 
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

I think we’ve talked here before about how much I love sheet cakes. It’s all the flavour of a layer cake, but just way, way more laid back. They are super easy to transport (you just take the whole pan with you), are the best for loading up with sprinkles, and, I don’t know about you, but I LOVE making the swirls with my little offset spatula. I could seriously do it all day - it’s so relaxing to me.

Today’s recipe is a chance for me to love on the sheet cake just a little more, with this double chocolate situation. There’s a chocolate olive oil sheet cake on the bottom - it’s rich and moist, but still has a lovely springy texture, and a depth of flavour from the olive oil in the recipe. I then topped it with a fave of mine - milk chocolate german buttercream. Chocolate has got to be one of my all time faves when it comes to German buttercream. Someone once described it as room temperature ice cream, which I think is really just the perfect description. The chocolate goes so nicely with the silky buttercream, giving you this smooth, decadent topping to the cake. This cake would go great with a load of different buttercreams - in fact, there are a heap on the site here for you, but I can’t go past a good double chocolate pairing, and sprinkles are optional but also kind of necessary.

Let’s take a quick sec to talk about the oil I used in the recipe - I used the Robusto Extra Virgin Olive Oil from Filippo Berio. I love all of their oils, but the Robusto is great to use in baking where you really want the oil flavour to shine through. Here, it gives flavour, and the perfect texture to the cake, but also gives another dimension to the chocolate flavour of the cake, which is so perfect! If you wanted to have a slightly less intense olive oil flavouring, their Extra light olive oil is my go to for when I need a neutral oil in baking too. If you haven’t tried adding olive oil to your cake before, I highly recommend giving it a try!

A few wee tips:

  • I used a milk chocolate in the buttercream, which gave a very light taste, but if you wanted something a bit darker, sub the milk chocolate for a good quality dark chocolate.

  • Ideally the pastry cream for the German buttercream needs to chill down - I like leaving it for at least a few hours, or overnight if I can.

  • This cake is great as it comes together all in the one bowl - you end up with quite a bit of mixture, so make sure that you have a big enough bowl!

 

 

Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream

- Makes one 9” x 12” cake - serves 12-16 people -

Chocolate Olive Oil Cake
375g all-purpose flour
350g sugar
120g dutch cocoa
2 tsp espresso powder
1 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
4 eggs, at room temperature
1 1/2 tsp vanilla
180g Filippo Berio Robusto Extra Virgin Olive Oil
330g whole milk, at room temperature
300g freshly boiled water

Milk Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality milk chocolate, melted and cooled slightly

 

- PROCESS -

CHOCOLATE OLIVE OIL SHEET CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a 9”x13” baking pan with baking spray, and line with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, Filippo Berio Robusto Extra Virgin Olive Oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 40-45 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan completely.

 

MILK CHOCOLATE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the cooled melted milk chocolate.

ASSEMBLY

Transfer the cake to a serving plate or board. Dump the milk chocolate buttercream onto the cake, and, using an offset spatula, spread over the cake, creating swirls in the buttercream. Add sprinkles if desired.

Store leftovers in an airtight container in the fridge.

Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream


 
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon
Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon

Hi! I am super excited to be sharing this recipe today for this super springy Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream! I have a wee list at the front of my diary (planner for anyone in the US), full of all the things that I want to make for the blog. It can be recipe ideas, concepts, or fully written out ideas, depending on how far along in the thought process I am before I write things down. I’ve had “Semi naked cake with flowers” written on it for the longest time, so I am excited to be sharing this with you, and crossing it off the list! Naked cakes came onto the scene a good few years ago now - I love them for how easy they are to decorate, how versatile they are, and how beautiful they look when they are decorated with flowers!

I’ve been wanting to try my hand at an olive oil cake for a while now - I love the flavour and texture that the oil lends to baked goods. After many tries, and a few weirdly domed cakes that looked like Harry from Home Alone’s burnt bald head, I found a combo of ingredients that made a cake that is the perfect texture. It is fruity from the olive oil and a little lemon zest, and then has a beautiful texture thanks to a little bit of cornmeal I snuck into the batter! It comes together super quickly with no mixer needed - even if you weren’t going to layer this cake up, you could bake it off just as one 9” cake, finish it with some icing sugar, and you would have the perfect quick dessert!

I couldn’t help myself though (as per usual), and went all out, turning this into an amazing layer cake situation. I paired the soft cake layers with a meyer lemon curd, which is a little more mellow than curd made with regular lemons, and then finished the whole thing off with a German buttercream, which I infused with some fresh rosemary. I was initially a little hesitant about the rosemary buttercream because it’s a delicate line of a nice infusion and something tasting like hand cream, but it is super subtle, and goes perfectly with the zesty curd and olive oil cake.

The taste of an Olive Oil cake really does come down to the quality of the oil that you use, as it is the main flavour that is carried through, so you want to use a great quality oil that you love the taste of - one that you would have by itself. I used Filippo Berio’s California Extra Virgin Olive Oil in the cake - It is fruity, with a little peppery aftertaste, which makes it the perfect addition to a cake. It is great in baking, but we also use it for eating with bread and oil, and for finishing salads. Fun fact - my childhood best friend’s family owns an organic olive grove back in NZ, so I spent time as a kid sitting in on olive oil tastings, learning all the different flavour profiles in oil!

A few wee tips:

  • I find it easiest to bake layer cakes in three individual layers. I have three of these pans - they are amazing!

  • I put flowers on this cake - ensure that your flowers are either food safe, or you need to wrap the ends of the stems in floral tape so that they can go on the cake safely.

  • I used bake even strips to help stop my cake from doming. You can either use them, or you can make your own like this! They can be a pain to put on, but it made a huge difference in how much cake needed to be trimmed, giving slightly thicker layers.

  • As I mentioned before, make sure that you use a high quality oil in this cake that you love the taste of, or its going to come out tasting weird. Filippo Berio oil is great for this - I love both the California and the Italian for baking where you want the flavour to shine!

  • I used meyer lemons in the curd. You can absolutely just use regular lemons if you can’t get hold of meyer lemons!

  • It will seem like quite a bit of fresh rosemary needed to infuse the milk for the pastry cream. Don’t worry if it seems super strong - remember that it is going to be mellowed out by the pastry cream ingredients, and again by the butter when you whip up the buttercream.

  • If you can, make the cakes, pastry cream for the buttercream, and the lemon curd ahead of time. I like to wrap the cakes tightly in plastic wrap and freeze overnight to make them easy to frost, but if you are making them the same day, just make sure that they are totally cooled. The pastry cream and curd need time to thicken and cool - either overnight, or if you are in a pinch, pop them into a shallow dish, cover the surface with plastic wrap, and place in the fridge or freezer. A larger surface area helps to cool them quicker.

 

 

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream

- Makes one 6” layer cake -

Olive Oil Layer Cake
300g sugar
300g all-purpose flour
80g fine cornmeal (fine polenta)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
300g Filippo Berio California Extra Virgin Olive Oil
320g whole milk, at room temperature
3 large eggs, at room temperature
Zest of 2 lemons
1 tsp vanilla bean paste

Meyer Lemon Curd
Zest of 3 lemons
180g Meyer lemon juice
135g sugar
8 egg yolks
90g unsalted butter (can be straight from the fridge), cut into small cubes

Rosemary German Buttercream
190g whole milk
20g fresh rosemary leaves
110g sugar
12g corn starch
1 egg
1 egg yolk
1/2 tsp salt
1 tsp vanilla bean paste
340g unsalted butter, at room temperature

 

- PROCESS -

OLIVE OIL LAYER CAKE

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper rounds.

In a large bowl, whisk together the sugar, flour, cornmeal, salt, baking powder, and baking soda. In a medium bowl, whisk together the Filippo Berio California Extra Virgin Olive Oil, whole milk, eggs, and lemon zest.

Add the wet ingredients to the dry ingredients, and whisk together until combined. Finish with a rubber spatula to ensure that there are no dry parts at the bottom of the bowl.

Divide the batter evenly between the three pans. Bake for 40 to 45 minutes, until a skewer inserted into the middle of the cake comes out clean. Transfer to a wire rack and cool for 10 minutes, then remove from pans, peel parchment from the bottom, and allow to cool completely. These can be made ahead - store tightly wrapped in plastic until ready to use if making ahead.

MEYER LEMON CURD

Place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients, whisking often. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy, switching to a flexible rubber spatula as needed to help clear the sides of the bowl.

Heat, stirring often, until the mixture is thick enough that when you coat the back of a spoon or spatula with curd, you can drag a finger through it, and leave a clear track. Once it is at this point, continue to cook for a further 5 minutes. It will thicken more when it cools. Transfer to a bowl or container, straining through a sieve if you can see any small pieces of egg, then press a piece of plastic wrap directly against the surface of the curd. Place in the fridge to cool completely.

ROSEMARY GERMAN BUTTERCREAM

In a medium saucepan, heat the milk to just shy of a simmer.  Remove from the heat, add the rosemary, stir well, and steep for 30 minutes. Strain through a very fine mesh sieve, and re-weigh the infused milk and top up to 375g. Wipe out the saucepan, and return to the milk mixture to the heat. Bring to just shy of a simmer. Meanwhile, In a bowl, whisk together the sugar and corn starch to remove any lumps, then add the egg, egg yolk, salt, and vanilla bean paste.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath, or use a shallow container. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Whip for a further 2 minutes.

FILLING AND ASSEMBLY

If the cakes domed in the oven, level them a little with a sharp bread knife. Transfer some of the rosemary buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the lemon curd between the layers.

Secure one of the layers of cake to a cake turntable or cake stand using a little buttercream. Add about half a cup of rosemary buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring around the outside edge of the first layer. Fill in the ring with approximately 6 Tbsp of the lemon curd. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add half a cup of buttercream, make a dam, fill with 6 Tbsp lemon curd, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Coat the sides of the cake by applying a thin layer of buttercream over the surface of the cake, and smoothing with a bench scraper or icing smoother. I gave this cake a semi naked look - so added buttercream to the sides, then scraped off to get my desired look. Smooth the top edge of the cake using an offset spatula.

Add flowers as desired (see notes about making flowers safe to use on cakes), and refrigerate until ready to serve. Remove from the fridge about an hour before serving to allow it to come to temperature.

Store leftovers in an airtight container.

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream. Fruity olive oil cake is filled with a zesty meyer lemon curd, and finished in a semi naked style with a rosemary german buttercream and spring flowers. #nakedcake #oliveoilcake #meyerlemon

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Olive Oil, Lemon, and Yoghurt Bundt Cake


 
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
DSC03043.jpg
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt
Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Hi! Happy Sunday! Things are a little quiet around here - I managed to catch the cold that most of NYC seems to have at the moment, so I have been hiding at home a bit more than usual so I don’t spread it to everyone else that I know!

I had to pop on though, and share this recipe with you, because I’m super excited about it, and don’t think I can wait any longer to get it out in the world. I worked on it all of last week, tweaking and tweaking, until I came up with what I think is the perfect Olive Oil, Lemon, and Yoghurt Bundt Cake recipe. I am a sucker for a pretty cake pan, so purchased a couple of bundt pans a few years ago and haven’t used them anywhere near as much as I would like, and I am determined to change that! I think that lots of people (me included) are scared of bundt cakes because they are worried that they won’t pop out of the tin nicely. After a horrific fail during my first test of the recipe, I think I have a couple of wee tips up my sleeve to help prevent that - more on those later!

First, lets talk about this cake. I love all things lemon, and I also love the way that fruity olive oil plays against the tart citrus flavour. I wanted a cake that was perfectly dense, with the perfect amount of moisture, but still super simple to put together. I added some almond meal for texture, and also some greek yoghurt to give some tang and to compliment the smooth olive oil and lemon flavour. This cake comes together in two bowls, with no stand mixer or fancy equipment required - everything is just whisked up, before being poured into the bundt pan and baked until perfectly golden. I finished it with a quick brush of syrup while it was still warm to help drive the lemon flavour home and help lock in some of the moisture of the cake. This cake is perfect for any occasion, and serves loads of people, so would be great to feed a crowd.

When you add olive oil to a cake, or to any baking, you really want to play on the flavour, so it is important to use a super high quality oil - something you would happily eat straight. I have partnered with Filippo Berio for this post - using their 100% Italian Organic Extra Virgin Olive Oil. The oil is light and fruity, and a tiny bit peppery, making it the perfect choice to use in baking - I love how it plays with the lemon in this cake, and gives the most beautiful texture. You may remember I did a bunch of posts with Filippo Berio last year, showcasing their amazing pesto. I am so, so happy to share that I have a year-long partnership with them, to help show off all of their amazing products! I have been using their olive oil in my day to day cooking since I moved to the States four years ago, and they are a great company run by amazing people, so I am super excited to share more recipes with you using their oils, pestos, and glazes. I will be sharing one recipe a month, so watch this space!

A few wee tips:

  • I found that there were a few things that helped for an easy release from the bundt pan. The first being the type of recipe - the cake has to be dense enough that it has enough structure to release from the sides. The first test of this recipe I did was far too light in texture, and it stuck something wicked. By the end of the testing, I developed a recipe that popped right out of the pan!

  • The second tip is to adequately grease the tin. You can use a baking spray to get in all the little holes in the bundt pan, then generously dust the pan with flour and tap out the excess, or you can use a baking spray that also contains flour. I am not usually a big fan of the spray with the flour in it, but I do find that it is reassuring to use for bundt pans because you know the cake will not stick.

  • The cake needs to be baked enough that it will not stick to the sides - make sure that a skewer inserted into the cake comes out clean - I like to stick it in a few different spots just to check.

  • The final tip is turning out the cake while it is still warm. If you wait for it to cool, it will stick. 10 minutes is the sweet spot - I pull it out of the oven, then set a timer for 10 minutes and let it sit in the pan before turning out.

  • I used a Nordicware Crown Bundt pan, which has a 10 cup capacity. Ensure you double check the size of your pan.

 

 

Olive Oil, Lemon, and Yoghurt Bundt Cake

- Makes one Bundt Cake, Serves about 14 -

Bundt Cake
360g all-purpose flour
110g almond meal
340g sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 3 lemons
4 eggs, at room temperature
180g Filippo Berio 100% Italian Organic Extra Virgin Olive Oil
180g Lemon Juice
200g Full-fat Greek Yoghurt
1 tsp vanilla bean paste

Lemon Syrup
50g sugar
60g Lemon Juice

 

- PROCESS -

OLIVE OIL, LEMON AND YOGHURT BUNDT CAKE

Preheat the oven to 350°f / 180°c. Grease a 10-cup capacity bundt pan with baking spray with flour, or spray liberally with baking spray, then dust well with flour, tapping out the excess. Place on a baking sheet.

In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, salt, and lemon zest. In a second medium bowl, whisk together the eggs, Filippo Berio 100% Italian Organic Extra Virgin Olive Oil , lemon juice, yoghurt, and vanilla bean paste. Whisk well to combine. Add the wet ingredients to the dry ingredients, and whisk well to combine, finishing mixing using a rubber spatula to ensure the ingredients are thoroughly incorporated, and there are no dry ingredients left at the bottom of the bowl.

Transfer the mixture to the prepared bundt pan, and place the bundt pan, on the baking sheet, into the oven. Bake for 50 to 55 minutes, checking for doneness at 50 minutes, until a skewer inserted into the centre of the cake comes out clean or with only a few crumbs attached.

Remove the cake from the oven, and allow to stand in the pan for 10 minutes, before turning out onto a wire baking rack. Brush with the lemon syrup while still warm. Serve slightly warm or at room temperature. Leftovers are best stored tightly wrapped or in an airtight container.

LEMON SYRUP

Place the lemon juice and syrup in a small saucepan over medium heat. Stir to combine, then heat until the sugar has dissolved. Bring the mixture to a gentle boil, then simmer for 2 minutes to allow it to reduce slightly. Allow to stand for 5-10 minutes to cool slightly, then brush onto the cake liberally using a pastry brush.

Olive Oil, Lemon, and Yoghurt Bundt Cake - a simple cake which comes together in two bowls, no fancy equipment required. Perfectly dense, flavoured with tangy greek yoghurt and floral, fruity olive oil. the perfect cake for any occasion. #bundtcake #lemonbundt

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.