Cranberry and Olive Oil Cake

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    Cranberry and Olive Oil Cake

    Cranberry and Olive Oil Cake

    (25)
    1hour15min


    23 people made this

    The olive oil makes this ring cake light, moist and absolutely delicious! You can substitute blueberries for cranberries - which case, leave out the cinnamon and cloves.

    Ingredients
    Serves: 12 

    • 6 egg whites
    • 2 cups (440g) white sugar
    • 1 cup (250ml) olive oil
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cloves
    • 1 cup (250ml) buttermilk
    • 1 cup chopped cranberries

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Spray a 23cm ring tin with cooking spray and dust with flour.
    2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
    3. In a separate bowl, mix the flour, bicarb soda, salt, cinnamon and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared ring tin.
    4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (25)

    by
    23

    This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered by the spices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe.  -  10 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    22

    This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know this when you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice.  -  14 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    14

    Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked it.  -  24 Nov 2005  (Review from Allrecipes USA and Canada)

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