Olive and Olive Oil Christmas Cake — A Unique Festive Recipe

This is the recipe that raises eyebrows at the table — until the first bite. Olive oil replaces butter for a moister, lighter cake with a subtle fruitiness, while chopped olives add a surprising savoury note that plays beautifully against the sweetness of the dried fruit and spices.

Ingredients

2 cups all-purpose flour · 1 cup sugar · 1/2 cup Boutique Olive Grove EVOO · 1/2 cup chopped mixed olives (green and black) · 3 eggs · 1 tsp baking powder · 1/2 tsp baking soda · 1/2 tsp salt · 1 tsp vanilla · 1 tsp cinnamon · 1/2 tsp nutmeg · 1/2 cup orange juice · 1/2 cup chopped nuts (optional) · 1/2 cup raisins or cranberries.

Method

1. Preheat oven to 175°C. Grease and flour a 23cm round cake pan. 2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. Beat eggs and sugar until light and fluffy. Gradually add EVOO, beating until combined. Stir in vanilla and orange juice. 4. Fold in dry ingredients until just combined. Fold in olives, nuts, and dried fruit. 5. Pour into prepared pan. Bake 40-45 minutes until a skewer comes out clean. Cool in pan 10 minutes, then on a rack. 6. Glaze with a simple icing of powdered sugar and orange juice. Decorate with fresh rosemary and whole olives for a Mediterranean touch.