Desserts

Cappuccino Olive Oil Cake

This cake is perfect for discerning coffee lovers with a sweet tooth. Using Filippo Berio Extra Virgin Olive Oil creates a deliciously moist texture, complimented by the sweet vanilla frosting. Finish with a dust with cocoa powder for a delicious mid-morning treat.
Serves: 8-10
Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients:

  • 150ml Filippo Berio Extra Virgin Olive Oil, plus extra for oiling
  • 250g light soft brown sugar
  • ½ tsp salt
  • 2 tbsp instant coffee powder
  • 2 tbsp boiling water
  • 1 tsp vanilla extract
  • 1 tbsp cider vinegar
  • 100ml vegan milk
  • 200g plain flour
  • 25g cornflour
  • 50g ground almonds
  • 1 tsp baking powder

For the Frosting:

  • 200ml Filippo Berio Mild & Light Olive Oil
  • 250g icing sugar
  • 1 tsp vanilla extract
  • Cocoa powder, for dusting

Method:

  1. Preheat the oven to 170°C, Gas Mark 3. Lightly oil a 18 cm, spring release cake tin and line the base with baking paper.
  2. Dissolve the coffee in boiling water. Beat the Filippo Berio Extra Virgin Olive Oil and sugar together until well combined, then add the vanilla, vinegar, coffee and milk. Mix well until combined.
  3. In a large bowl, mix together the flour, ground almonds, baking powder and salt.
  4. Gradually stir in the olive oil mixture and mix gently until combined.
  1. Spoon into the prepared tin and bake for about 45-50 minutes, until firm and springy to the touch or until a skewer inserted into the centre comes out clean. If the top becomes too brown cover with foil.
  2. Leave in the tin for 5 minutes, then turn out onto a cooling rack and allow to cool completely. Remove the baking paper.
  3. Meanwhile, sieve the icing sugar into a bowl and gradually beat in the Filippo Berio Mild & Light Olive Oil and vanilla, until smooth and creamy. Smooth over the top of the cake and dust with cocoa powder.