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Mary Berry Olive Oil Cake

Mary Berry Olive Oil Cake
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Print Recipe

Mary Berry Olive Oil Cake is a tender, citrus-scented sponge made using olive oil rather than butter to create a moist, airy texture. It often includes lemon or orange zest, giving it a bright flavour and an Italian-inspired finish.

Ingredients

Scale

  • 200g self-raising flour

  • 180g caster sugar

  • 3 large eggs

  • 150ml high-quality olive oil

  • 1 tsp baking powder

  • Zest of 1 lemon (or orange)

  • 2 tbsp lemon juice (or orange juice)

  • 100ml milk or yoghurt (for added tenderness)

  • 1 tsp vanilla extract (optional)

Optional Topping

  • Icing sugar for dusting

  • Fresh berries or whipped cream for serving

Instructions

Step 1: Prepare your tin

Line a 20cm cake tin with baking parchment and lightly grease the sides to help the cake release smoothly after baking.

Step 2: Preheat the oven

Heat the oven to 160°C (fan) or 180°C (conventional) so the cake rises evenly and bakes with a tender crumb.

Step 3: Mix the wet ingredients

Whisk together the eggs, olive oil, lemon zest, lemon juice, and milk (or yoghurt) until smooth and well combined.

Step 4: Add the dry ingredients

Add the flour, caster sugar, and baking powder directly into the bowl. Gently mix until the batter becomes smooth and lump-free without overworking it.

Step 5: Transfer to the tin

Pour the batter into the prepared tin, spreading it evenly to ensure a uniform rise.

Step 6: Bake the cake

Bake for 35–45 minutes, or until the cake is golden and a skewer inserted in the centre comes out clean.

Step 7: Cool the cake

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Add a topping (optional)

Dust the top with icing sugar or serve with fresh berries for an elegant finish.

Find it online: https://maryberrycooks.co.uk/mary-berry-olive-oil-cake/