Healthy Mulberry Cake (Print Version)
Moist olive oil cake featuring fresh mulberries, lemon zest, and a crunchy almond topping that's both light and satisfying.
# Ingredients:
01 -
3/4 cup white sugar
02 -
3/4 cup olive oil (plus extra for brushing)
03 -
1/2 cup plain Greek yogurt
04 -
1/4 cup freshly squeezed lemon juice
05 -
1 tablespoon finely grated lemon peel
06 -
1/2 tablespoon vanilla essence
07 -
2 large eggs
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon salt
12 -
1 1/2 cups fresh mulberries, without stems
13 -
1/4 cup almond slices
14 -
1 tablespoon turbinado sugar
# Steps to Follow:
01 -
Preheat your oven to 175°C. Line a 9-inch round cake pan with parchment paper. Brush the bottom and sides of the pan with olive oil to ensure easy release of the cake after baking.
02 -
In a large bowl, combine the sugar, olive oil, eggs, yogurt, lemon juice, lemon peel, and vanilla essence. Whisk these ingredients together until well combined and smooth.
03 -
Place a fine mesh sieve directly over the bowl containing the wet ingredients. Sift in the flour, baking powder, baking soda, and salt. Whisk the dry ingredients into the wet mixture until thoroughly combined and smooth.
04 -
Pour the batter into the prepared pan. Use an offset spatula to smooth the top. Gently top the batter with fresh mulberries, followed by a sprinkle of sliced almonds and turbinado sugar.
05 -
Place the cake in the preheated oven and bake for 38-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a while.
06 -
Once cooled, carefully remove the cake from the pan. Slice into 8 pieces and serve.
# Additional Notes:
01 -
This cake stays moist in an airtight container at room temperature for up to 2 days. Refrigerate if needed to extend freshness to 5 days.
02 -
Wrap individual slices in plastic and foil to freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 2-3 hours.