This easy and moist cake is packed with antioxidants too!


  • 1 cup granulated sugar
  • 2 large chicken eggs, room temperature (or 1 large duck egg)
  • 3/4 cup Fresh Harvest Mani Orange or Blood Orange olive oil
  • 2 teaspoons vanilla extract
  • 1 cup + 2 Tablespoons all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 1/2 cups raspberries, fresh or frozen


  1. Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper or baking spray. Set aside.
  2. In a stand mixer on medium speed, beat the sugar and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk!
  3. Keeping the mixer going at a medium-low speed, slowly streaming in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and mix well.
  4. Add the dry ingredients (all-purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not overmix. Last, fold in the berries gently.
  5. Pour the batter into your prepared pan and bake for 45 -55 minutes or until the cake is a light golden brown and a knife inserted into the middle comes out mostly clean. (Optional: dust with powdered sugar and enjoy!)

This cake is best served chilled with a dollop of whipped cream. 

Different Variations

Click here for the best selection of olive oil and balsamic vinegar

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