Sponge Recipes

Simple Olive Oil Cake recipe

If youre a fan of the flavour of olive oil, this cake could be for you. It yields a deliciously moist, yellow cake that has an absolutely distinctive flavour. You should use the highest quality olive oil you can get your hands on make sure that its extra-virgin, and if you can get it, a first press oil.


  • 175ml extra virgin olive oil
  • 150g caster sugar
  • 125g plain flour
  • 5 egg yolks
  • 4 egg whites
  • 1 lemon
  • 1 tsp. salt

Method of Preparation:

  1. Preheat the oven to 180C and grease and line a 24cm cake tin.

  2. Zest and juice the lemon.

  3. Place the egg yolks into one bowl and the egg whites into another. Beat the egg yolks with 100g of the sugar until light and fluffy and then turn the mixer down and gradually add all of the olive oil and ¾ of the lemon juice.

  4. Add the lemon zest to the egg yolk mixture and then sieve the flour into it. Stir well until fully incorporated.

  5. Add the salt and the remaining lemon juice to the egg whites and then beat together with an electric mixer until soft peaks form.

  6. Fold the egg whites into the cake batter and once you have a smooth cake batter, pour it into the prepared tin and then sprinkle with the remaining caster sugar.

  7. Bake for 45 minutes and then allow the cake to cool completely before removing it from the tin.

Because this cake is very, very rich, you dont really need to serve it with whipped cream. Instead, try serving it with some sweetened crème fraiche. This cake will serve eight people.

Author: Laura Young.

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175mlabout ¾ cup (0.7397 cups based on 236.59 mililitres in a US cup)
150gabout 5 oz (5.29095 oz based on 0.035273 ounces in a gram)
125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
180C350F / Gas Mark 4


Published: June 22, 2011
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