Cappuccino olive oil cake recipe
Cappuccino olive oil cake recipe
Rich coffee flavour combines with the subtle fruity notes of olive oil to create a bake that's truly delicious. Top with Filippo Berio's mild and light oil vanilla frosting and complete with a sprinkle of cocoa, then serve as a daytime treat or dessert.
Prep time
15
Cook time
50
Cappuccino Olive Oil cake ingredients
- Filippo Berio Extra Virgin olive oil : 150ml
- light soft brown sugar : 250g
- salt : 1/2 tsp
- instant coffee powder : 2 tbsp
- boiling water : 2 tbsp
- Prova Gourmet Madagascan vanilla extract : 1 tsp
- cider vinegar : 1 tbsp
- vegan milk : 100ml
- plain flour : 200g
- cornflour : 25g
- ground almonds : 50g
- baking powder : 1 tsp
Cappuccino Olive Oil cake method
- Preheat the oven to 170°C, gas mark 3.
- Lightly oil an 18cm spring release cake tin and line the base with greaseproof paper.
- Dissolve the coffee in boiling water.
- Beat the Filippo Berio Extra Virgin olive oil and sugar together until well combined, then add the Prova Gourmet Madagascan vanilla extract, vinegar, coffee and milk.
- Mix well until combined.
- In a large bowl, mix together the flour, ground almonds, baking powder and salt.
- Gradually stir in the olive oil mixture and mix gently until combined.
- Spoon into the prepared tin and bake for about 45 - 50 minutes, until firm and springy to the touch or until a skewer inserted into the centre comes out clean.
- If the top becomes too brown, cover with foil.
- Leave in the tin for 5 minutes, then turn out onto a cooling rack and allow to cool completely.
- Remove the greaseproof paper.
Frosting ingredients
- Filippo Berio Mild and Light Olive Oil : 200ml
- icing sugar : 250g
- Prova Gourmet Madagascan vanilla extract : 1 tsp
Frosting method
- Meanwhile, sieve the icing sugar into a bowl and gradually beat in the Filippo Berio mild and light olive oil and Prova Gourmet Madagascan vanilla extract until smooth and creamy.
Assembly method
- Place the cooled cake onto a plate.
- Smooth the frosting over the top of the cake and dust with Irca cocoa powder.
Products from the recipe
Filippo berio extra virgin olive oil - 1L
Regular price
£11.19
Sale price
£11.19
Regular price
£11.19
Choose your option
Prova gourmet madagascan vanilla extract - 500ml & 1L
Regular price
From £30.67
Sale price
From £30.67
Regular price
£30.67
Choose your option
Afropol Fine Foods blanched ground almonds - 1kg & 10kg
Regular price
From £11.33
Sale price
From £11.33
Regular price
£11.33
