Califonia Bountiful

California olive oil cake with Chantilly cream and seasonal fruit

Simple but intriguing, this olive oil cake is perfectly accompanied by Chantilly cream and fresh fruit to make the perfect dessert!

Chef Michael Fagnoni
Hawks Public House, Sacramento

Print Recipe

To print this recipe, choose a print size:



Olive oil cake
3 eggs
1 1/2 cups sugar
1 1/4 cups extra virgin olive oil
1 cup whole milk
1/2 tsp. orange zest
2 cups flour
1 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
Olive oil and honey, for drizzling

Chantilly cream
2 cups heavy cream
1/4 cup granulated sugar
1/2 tsp. vanilla extract

Forest fruits sauce
2 cups raspberries
1 cup blackberries
1 cup blueberries
1/2 cup granulated sugar
2 tbsp. lemon juice


For cake: Preheat oven to 350 degrees. In a mixing bowl, combine eggs, sugar, olive oil, milk and zest. Whisk to combine. In a separate bowl, combine flour, salt, baking powder and baking soda. Whisk and sift to ensure there are no clumps. Add wet ingredients to dry ingredients and whisk until just combined.

Lightly butter and flour an 8-by-8-inch cake pan. Pour batter into pan and level the top with a spatula. Bake for 40 minutes. Turn and bake 5 more minutes or until the top is golden brown and a cake tester comes out clean. Cool on a wire rack until ready to serve.

To serve, cut a piece of cake, top with plenty of Chantilly cream, add fruit sauce over and drizzle with additional olive oil and honey.

For cream: Combine cream, sugar and vanilla in the bowl of a stand mixer. With the whisk attachment, whip until a stiff peak forms. Be careful not to overwhip.

For sauce: Place berries in a large bowl of cold water, move them around to thoroughly rinse and then put in a colander to drain. Once drained, place in a heavy-bottomed saucepot. Add sugar and lemon juice. Bring to a simmer and continue cooking over medium-low heat for 10 to 12 minutes, occasionally mashing fruit to combine.

Serves 8

Follow us on: Facebook Twitter YouTube Pinterest Pinterest