Fair Trade Olive Oil Cake
As Fair Trade ingredients are becoming available in more and more grocery and specialty stores, we wanted to try a recipe that used as many as possible. Sure, we could have easily gone the fair trade chocolate route (who wouldn’t love that?!) but we decided on something with a more refined palette. Inspired by a recipe from Eat.Repeat, we made A Fair Trade Olive Oil Lemon Cake with Fresh Whipped Cream and Blackberry Sauce. The cake turned out moist and delicious, a little denser than some, but balanced out by the fresh lemon and blackberry.
1 cup Greek Yogurt, plain
1/3 cup Fair Trade Organic Olive Oil
1/2 teaspoon Fair Trade Pure Vanilla Extract
1 cup Fair Trade Raw Sugar
1/3 cup Lemon juice, freshly squeezed
Zest of one Lemon
1 1/2 cups Unbleached Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
In a large bowl whisk the sugar, vanilla, yogurt, olive oil, lemon juice and zest until well blended. Then whisk in the eggs one at a time.
Sift the flour, baking powder, and salt right over the cake batter. Slowly stir in the dry ingredients until just combined. Pour the batter into the pan and let it rest for around 15 minutes.
While the cake is resting, preheat your oven to 350 degrees. Grease a 9-inch round cake pan (we used an olive oil based spray) and you can lightly dust with flour too, if you afraid it will stick, but we had no trouble with just the spray.
Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out nice and clean. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a cooling rack until you’re ready to eat.
Serve warm or at room temperature with a healthy dab of whipped cream and plenty of Blackberry Sauce.
12 oz Fresh Blackberries
2 tablespoons Raw Sugar
3 teaspoons Lemon juice, freshly squeezed
Pinch of Cinnamon to taste (optional)
Blend all of the ingredients together using a blender, food processor or a stick blender, until smooth.
Strain sauce into a bowl and press the seeds to get as much liquid out of them as possible, leaving only dry seeds behind, which you can compost.
Best served at room temperature if you serve the cake warm, but can also be chilled for later use.
1 cup heavy cream – we used a local variety so it’s extra fresh, the kind you have to stir in the cream top mmm 🙂
1 to 2 tablespoons agave syrup or raw sugar (we used agave syrup for easier blending)
1 teaspoon vanilla
Blend all the ingredients together until stiff peaks form and you can hold the bowl upside down without any falling out.
Serve immediately on top of cake and enjoy!