I’m super excited to be partnering with Fruits from Chile on this recipe. I used fresh Chilean grapes to make this simple and delicious citrus olive oil cake. The grapes pair so well with the olive oil and citrus flavours. It’s absolutely divine!
You can find these freshly imported grapes at grocery stores across BC now. I found mine at Superstore. You can use any grape variety in this recipe: black, red or pink muscat. They are all delicious! Be sure to buy more than you need for this recipe. You will want to have extra on hand to snack on.
The olive oil keeps the cake super moist. Try to use an olive oil that has nice flavour and that’s not too bitter. It doesn’t have to be expensive.
This recipe only calls for 1/3 cup of sugar. You don’t need as much sugar because the grapes are naturally sweet. If you’re not a fan of really sweet desserts, I think you will really like this cake. As far as cake recipes go, this is a healthier option for sure. If you wanted to up the sweetness, you could always add a glaze to the top. I have added a simple glaze recipe for you below as well.
Citrus olive oil cake with fresh fruit
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature, see note)
- 1/3 cup granulated sugar
- 1/2 cup olive oil
- 1 cup ricotta cheese
- 2 tbsp honey
- 1 lemon, zest and juice
- 1 medium orange, zest only (optional)
- 1 tsp pure vanilla extract
- 2 cups fresh grapes (see note) (reserve 1 cup for the top of the cake)
- 1/4 cup almond slices for the top of the cake (optional)
Preheat oven to 350 degrees.
Grease a 9 inch round pan generously with oil or butter and then coat with flour.
Whisk the flour, baking powder and salt together. Set aside.
In a large bowl or stand mixer fitted with the whisk or paddle attachment, blend the eggs and sugar for 3 to 4 minutes or until pale yellow and frothy.
Gradually add the olive oil and blend on low speed until incorporated.
Add the ricotta, lemon juice, vanilla, honey, orange zest and lemon zest. Blend on low speed until incorporated.
Add the flour, baking powder and salt to the wet ingredients. Mix gently by hand with a spatula until mostly combined. Then add half of the fresh fruit. (Reserve 1 cup for the top of the cake). Mix until incorporated. Be careful not to overmix.
Pour the batter into the pan. Use a spatula to push the batter into the corners of the pan and smooth out the top of the cake. Place the remaining fresh fruit on the top of the cake. Sprinkle the top of the cake with 1/4 cup almond slices if you like.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Check at 40 minutes.
Allow the cake to cool for 10 minutes before flipping it onto a serving plate. Sprinkle with icing sugar. Serve as is or with whipping cream or vanilla yogurt and fresh fruit.
- If you forget to take the eggs out of the fridge in advance, just run the eggs under warm water for a minute.
- This is a very thick batter. Use a spatula to spread the batter out evenly in the pan.
- I have only tested this recipe with fresh fruit: grapes, cherries, blueberries and 1/2 inch orange pieces. I’m not sure how frozen fruit will affect the texture of this cake.
- You may need to extend the cook time by a few minutes if you’re using a high moisture ricotta. Traditional ricotta has a higher moisture level than smooth ricotta. I have made this cake with both kinds of ricotta as well as different brands and it has always worked well. The cake is ready when a toothpick inserted into the center of the cake comes out clean. The cake will be a medium golden brown colour.
- For an extra moist cake, you can top the cake with a glaze. See recipe below.
You can also find the how-to reel on my Instagram account.
- 1 tbsp lemon juice, milk or water
- 1/2 cup icing sugar
Whisk until smooth.
- For a thicker glaze, add more icing sugar one tablespoon at a time until you achieve your desired thickness.
- If you want to colour the glaze, add one or two drops of food colouring at a time until you achieve your desired colour.