This cake is all about the simple joys of baking. Made divinely tender with olive oil and topped with a crunchy sugar coating, this one-layer wonder hides tender bursts of raspberry within the batter.
Raspberry Cake With Olive Oil
Makes 1 (8-inch) cake.
- ¾ cup (150 grams) granulated sugar
- 3 large eggs (150 grams)
- ½ cup (112 grams) extra virgin olive oil
- ½ cup (120 grams) whole milk
- 1 teaspoon (4 grams) vanilla extract*
- 1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 1¼ cups (160 grams) frozen raspberries
- 3 spoons (36 grams) turbo intake
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Preheat the oven to 180°C (350°F). Spray an 8-inch round cake pan with baking spray with flour. Line the bottom of the pan with baking paper.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar and eggs on high speed until the mixture begins to thicken and turn pale, about 2 minutes. With mixer on high speed, add oil in a slow, steady stream, beating until smooth. Add the milk and vanilla and beat until smooth.
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In a medium bowl, whisk together 1 ¾ cups (219 grams) flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until smooth and stopping to scrape down sides of bowl.
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In a small bowl, carefully toss raspberries and remaining 1 tablespoon (8 grams) flour until completely coated; add the raspberry mixture to the batter. Pour the batter into the prepared pan. Sprinkle the turbinado sugar evenly.
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Bake until a wooden toothpick inserted into the center comes out clean and an instant-read thermometer inserted into the center registers 205°F (96°C), 45 to 50 minutes. Leave to cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.
Note: Instead of raspberries you can easily use other berries. Just make sure the berries aren’t too large, or cut smaller, to ensure they don’t sink to the bottom of the cake!
