Cranberry and Olive Oil Cake

Cranberry and Olive Oil Cake


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.


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

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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