Healthy Olive Oil Raspberry Swirl Cake
Moist cake with sweet, tangy, homemade raspberry jam and fruity olive oil flavour. One of the cakes that's easy to make, despite its fancy looks. Keeps great at room temperature and is freezer-friendly.
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb raspberry ((450 g), fresh or frozen)
- 1/3 cup erythritol ((60 g))
- 2 cup white spelt flour ((260 g))
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs (, room temperature)
- 2/3 cup erithritol ((130 g))
- 1 lemon (, zest and juice separately)
- 3/4 cup extra virgin olive oil ((190 ml))
Instructions
- 1
Add both ingredients to a pan and cook on medium-high heat for more or less 10 minutes, until the jam thickens. Leave to cook completely while you proceed with the other steps. The jam will thicken more as it cools.
- 2
Preheat the oven at 320ºF (160ºC), in conventional mode. Grease and line a 5x9 inch (13x23 cm) loaf pan.
- 3
Add all ingredients into a bowl and mix thoroughly with a spoon. Set aside.
- 4
Using the paddle hook, whisk eggs and erythritol for a few minutes until you get to the ribbons stage. Grate in lemon zest, leave it for a second.
- 5
Meanwhile, squeeze the whole lemon into a jar. You'll get around 1/4 cup (60 ml). Add in olive oil and mix well with a fork. Set aside.
- 6
Going back to the standing mixer, now alternate adding in the dry ingredients and olive oil mixture while mixing on the lowest speed. Add 1/3 of dry ingredients, 1/2 of olive oil mixture and repeat until you finish up with the dry ingredients.
- 7
Pour 1/2 cake batter into the loaf pan, followed by dollops of raspberry jam, more or less 1/3 cup. Pour the rest of batter, and another 1/3 cup of jam. Using a knife, make swirls.
- 8
Bake for 60 minutes on lower 2/3 rack until a skewer inserted in the middle comes out clean. Remove from the pan and cool completely before slicing.