Berries olive oil cake

Sweet surprise

Treat loved one to the ultimate indulgence this Easter with scrumptious, olive oil cake filled with seasonal fruity flavour and top with strawberry jam. Make a simple cost-effective cake by combining blueberries, blackberries, rum essence, Italian seasoning, sour cream and olive oil.

Butter is expensive today, so I am using olive oil instead. Got to improvised and be creative: making the most of what you have and save money. Let the aroma perfume your whole house and better still get into your neighbour house.

Google: “Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Blueberries are/should be less tart with a mellower, but not necessarily sweeter flavour closer to concentrated apple or pear than citrus.”

“Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.”

Google: “The blackberry is the fruit of the bramble, a shrub that grows generally wild in many areas of the world. It is a black glossy berry-like fruit formed by multiple small fruits, each one containing a seed. It is an aromatic and somewhat acid fruit. Blackberries are tart berries that burst when you bite into them. They are almost citrus-like, but sweeter.” Well, my sweet surprise cake turned out moist, flavourful, healthy and delicious. Let’s bake sweet surprise for loved one!!!


400 g blueberries, divide
300 g sour cream
250 g blackberries, divide
3 extra-large eggs
1 3/4 c plain flour
3/4 c olive oil
3/4 c granulated sugar
2 Tsp rum essence
1½ Tbs baking powder
1 Tsp Italian seasoning (OPT)
1/2 Tsp salt
strawberry jam, garnish


Preheat the oven to 180 degrees C. Grease and flour the springform pan size 23 cm. Sift together flour, baking powder, Italian seasoning and salt into a bowl. In mixing bowl combined sugar, oil, eggs, sour cream, and rum essence. Add dry ingredients to the wet into the wet ingredients and mix well until combined.

Now add in 200 g blueberries, and 125 blackberries into the batter. Fold them very gently into the batter. Pour the batter into the prepared pan, gently push in the remaining blueberries and blackberries on top of batter. Gives a couple of gentle knock on benchtop. Bake for about 50-60 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, switch off oven leave cake in with door close for 35 minutes. When time up bring out cake and allow it to cool in the pan for 10-15 minutes before flipping out onto a cooling rack. Carefully place on a plate to cool completely. Then spread strawberry jam over the top. Serve with dessert wine or coffee or even with whipping cream and fruits. Enjoy!!!!

Note: You might need more or less time as oven temperature vary. You can use yoghurt if you prefer, instead of sour cream; so, use 125 g thick yoghurt. You can use raspberries and strawberries or any fruits in season. You might want to add almond flakes and icing sugar. I do not add them. I prefer jam only.