Go Back
Olive Oil Cake topped with fresh fruit

Olive Oil Cake topped with Fruit Salad

An easy to make moist and flavorful cake. This dairy-free olive oil cake is topped with strawberries, blueberries, and mango tossed in white wine vinegar.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: olive oil cake, dairy free cake, fruit salad, white wine vinegar fruit salad
Servings: 10 slices
Author: Maryanne Cabrera


  • 9-inch springform pan
  • stand mixer with whisk attachment


Olive Oil Cake:

  • 2 cup cake flour (260 g)
  • cup corn meal *
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 Tbsp Grand Mariner or other orange liqueur*
  • 3 Tbsp fresh squeezed lemon juice
  • 1 Tbsp pure vanilla extract
  • 1 cup granulated sugar (200 g), plus more for pan and sprinkling
  • 1 ½ teaspoon finely grated orange zest
  • 1 ½ teaspoon finely grated lemon zest
  • 3 large eggs
  • 1 ¼ cup + 2 Tbsp Filippo Berio Organic Extra Virgin Olive Oil , divided

Fruit Salad

  • 2 cups sliced stawberries
  • 1 cup blueberries
  • 1 cup sliced mango chunks
  • 2 teaspoon agave syrup or honey (add more to taste depending on sweetness of fruits used)
  • 1 Tbsp Filippo Berio White Wine Vinegar


Olive Oil Cake:

  • Preheat oven to 400°F. Coat bottom and sides of 9-inch springform pan with olive oil. Use a pastry brush or your fingers to evenly coat pan. Line bottom of pan with round parchment paper. Coat parchment paper with olive oil. Add one to two tablespoons sugar to pan. Tilt and swirl pan to coat evenly with sugar. Tap out any excess sugar. Set aside.
  • Whisk together cake flour, corn meal, baking powder, baking soda, and salt in a medium bowl. Sir together Grand Mariner, lemon juice, and vanilla in a small bowl. Set both bowls aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat together eggs, orange zest, lemon zest, and 1 cup sugar on high speed until mixture is thick and pale, about 3 minutes. With the mixer still running, slowly pour in 1 ¼ cup olive oil. Beat for about 2 minutes. Mixture should very thick.
  • Reduce to low speed. Add dry mixture in three additions, alternating with liquid mixture in 2 additions. Begin and end with the dry mixture. Mix until just combined. Scrape down the sides and bottom of the bowl with a spatula to ensure thorough mixing.
  • Pour batter into prepared springform pan. Spread into an even layer. Sprinkle top of batter with additional granulated sugar, about 2 tablespoons.
  • Place cake in the center rack of oven. Immediately reduce oven temperature to 350°F. Bake for about 45-50 minutes, until the top of the cake is golden brown and a tester inserted in center of cake comes out clean. Place springform pan on a wire rack and cool cake in pan for 15 minutes.
  • Use a toothpick or skewer to poke holes all over the top of the cake. Drizzle remaining 2 tablespoons olive oil over cake. Let sit for 10 minutes to allow cake to absorb liquid.
  • Run a mini offset spatula or a thin knife around the edges of the cake to loosen. Unlock springform lock and remove ring from pan. Place cake on a wire rack and cool to room temperature, about 1 hour.
    *For best flavor, wrap cooled cake in plastic wrap or place in an airtight container. Keep at room temperature overnight. Enjoy the following day.

Fruit Salad:

  • Place strawberries, blueberries, and mango in a large bowl. Drizzle agave syrup and white wine vinegar all over. Toss to combine.
  • Garnish top of cake, or serve alongside cake slices.
    *Garnishing the top of cake will softened cake. For best texture, spoon fruit salad alongside the cake slices.


Equipment Notes:
  • Springform pan ensures easy removal of cake. It keeps the sugar crust on the top and edges intact.
  • 9-inch round cake pan at least 3-inches deep may use in place. Line bottom with parchment paper. Oil and coat in sugar. Be careful unmolding cake. Much of the sugar crust topping and crust along the sides of the cake may fall off. Turn cake right side up and cool to room temperature. 
Ingredient Notes:
  • Corn Meal: Use fine or medium grind cornmeal. Do not use stone-ground or coarse cornmeal. The coarse cornmeal will produce a gritty, sand-like texture.
  • Grand Marnier is a cognac brandy and bitter orange liqueur. Other options: Cointreau, Dry Curacao, Amaretto (almond flavor), or Limoncello (lemon) 
  • Citrus Zest: use equal parts orange zest and lemon zest. Or, choose one.
  • Extra Virgin Olive Oil: This cake benefits greatly from high quality olive oil. I recommend Filippo Berio Organic Extra Virgin Olive Oil. It has a fresh aroma and an intensely fruity flavor that pairs wonderfully with the citrus, vanilla, and cornmeal. 
Cake recipe adapted from Bon Appetit November 2017 issue