With berry season now in full swing, and summer weather here, it is time to make light desserts, that scream summer, and are a joy to share with family and friends! This time will go down in history as the year that was filled with unexpected turmoil throughout the year. So much has happened since the beginning of the year, but come summer, and the sunshine, I will say it is nice to have the longer days and beautiful cool nights to enjoy. I have been growing a lot of produce in my garden, like tomatoes, zucchini, herbs, taro root, peppers, fenugreek etc. and it has been quite rewarding to say the least. Flowers have been blooming everywhere in our garden, all the roses, jasmines, and even the lemon tree is flourishing like crazy! I love the lemon flowers cause they are so fragrant! I wish I could make a bouquet out of those lemon flowers!
I love olive oil cakes, because they are light, moist and so delicious and go perfect as a tea time cake! I made a rendition of this olive oil cake with all berries like raspberry, blueberry and blackberry! I make a berry sauce with the 3 berries, and add a balsamic glaze in it to give it that slight edge. I make the olive oil cake, and I always add spices to my cake to give it extra flavor. The berry sauce is swirled into the cake, and then baked till golden brown. Every slice is served with whipped cream, more berries and an extra drizzle of the balsamic glaze! I love this summer cake a lot, and although we are in a quarantine situation, if you are meeting your family and friends while social distancing, and sharing food, this is a cake that I would highly recommend to share! I can guarantee that your friends will love it.
I hope all of you are doing well in light of the current events, and hope that you can have a good summer regardless of the situation. We have to make the most from what we have in the current situation. It has been hard to keep the kids occupied while working full time but we have somehow gotten past this school year, and into the summer holidays.
If you do make this recipe, please do remember to tag me #thejamlab on Instagram and/or leave a comment on this blog post!
2/3 cup (3 oz) each blueberries/raspberries/blackberries
2 tbsp balsamic glaze
1/3 cup granulated sugar
2 tsp lemon juice
Olive Oil Cake:
1 ½ cups (225 gms) all purpose flour
1 cup (123 gms) almond flour
1 ½ cups (300 gms) granulated sugar
1 tsp (6 gms) table salt
½ tsp(2 gms) baking soda
1 ½ tsp (6 gms) baking powder
1 cup (200 gms) olive oil
1 cup (240 gms) whole milk, at room temperature
3 large eggs
1 tsp (2.5gms) cinnamon powder
3 tbsp lemon zest
1 tbsp (13 gms) vanilla extract
1 cup cold heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract
Mixed Berry Sauce:
1. In a small saucepan, on medium heat, add in the berries, sugar and lemon juice, mix it with a rubber spatula. Mix it for 2 minutes. Now using a masher, mash the berries completely to form a sauce. Let the mixture come to a slight boil and cook for 5-7 more minutes. Once cooked, add in the balsamic glaze and mix well. Strain the mixture through a sieve to remove the seeds, into a bowl. Keep it aside and let the sauce cool.
Olive Oil Cake:
1. Preheat the oven to 350 degrees. Spray a 10-inch springform cake pan with cooking spray and line the bottom with parchment paper.
2. In a medium bowl, combine the all-purpose flour, almond flour, salt, baking soda, baking powder, cinnamon and whisk to combine. In another bowl, whisk vigorously the olive oil, milk, eggs, lemon zest and vanilla extract well enough such that it is well incorporated. Add the dry ingredients to the wet ingredients; whisk until just combined.
3. Pour half of the batter into the prepared pan. Now dollop half of the berry sauce onto the batter. Cover with the remaining cake batter, and then dollop the rest of the berry sauce onto the batter. Using a bamboo skewer swirl through the batter continuously till the berry sauce spreads across the entire batter. Make patterns of the number 8 throughout the batter. Make sure not to overmix else the batter and berry sauce will mix too much together.
4. Now bake for 1 hour 10 minutes, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, remove the outer ring, and let it cool completely for 2 hours.
5. To decorate, you can top it with more fresh berries, lemon zest and sprigs of mint
1. In a medium bowl, add the heavy cream, and using a large whisk, start whisking the heavy cream vigorously in one direction for 2 minutes. It will get airy and slightly fluffy. Add in the powdered sugar and vanilla extract and whisk for a minute or so, until you see soft peaks form. Do not over beat the whipped cream else it will be too stiff. It can be stored in an air tight container in the refrigerator for a week.
1. Cut a slice of cake and plate it. Put a dollop of whipped cream, drizzle with the balsamic glaze, add in a few more fresh berries, some lemon zest and a sprig of mint! Enjoy!