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Raspberry Olive Cake Recipe

Desserts

Raspberry Olive Cake Recipe
  • Perfection Fresh Australia

    Prep Time

    15 mins

  • Perfection Fresh Australia

    Cook Time

    60 mins

  • Perfection Fresh Australia

    Course

    Afternoon

  • Perfection Fresh Australia

    Difficulty

    Simple

  • Perfection Fresh Australia
  • Perfection Fresh Australia

Ingredients List

Perfection Fresh Australia Serves 10 people

PASSIONFRUIT ICING

STEP BY STEP INSTRUCTIONS

  1. STEP 1Preheat oven to 170°C fan forced. Grease and line the base and sides of a 4cm deep, 18cmx30cm (base) slab pan.
  2. STEP 2Using an electric mixer, beat eggs, caster sugar and vanilla in a large bowl on high speed for about 5 minutes (if using a hand mixer, it will take 8-10 minutes) or until very thick and creamy. Gently stir in oil and fruit juice.
  3. STEP 3Sift the flour and baking powder together over the egg mixture. Fold gently until combined. Pour two-thirds of cake batter into the cake pan. Top with 125g of raspberries. Pour over remaining cake batter. Top with remaining 125g raspberries. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Cool 10 minutes in the pan.
  4. STEP 4For the passionfruit icing, sift sugar into a bowl. Add enough passionfruit pulp to form a really thick paste. Microwave for 30 seconds uncovered on High/100% until runny and warm. Stir quickly then drizzle over the warm cake. Stand 20 minutes. In the pan Use the baking paper to carefully lift out onto a wire rack. Serve warm or at room temperature!

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RASPBERRY OLIVE OIL CAKE

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