Olive Oil Cake


  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup Wilson’s Foods Extra Virgin Olive Oil
  • ½ cup whole milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt

Preheat the oven to 180°C. Grease an 8-inch round cake tin and line bottom of tin with baking paper.

Beat eggs and sugar at high speed for 30 seconds. Add Wilson’s Foods Extra Virgin Olive Oil in a slow, steady stream, beating until combined. Mix in the milk, reduce the speed to low and add the extracts.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined and stopping to scrape sides of bowl. Pour batter into prepared tin.

Bake for 30 to 33 minutes. To check if ready, stick a toothpick in the center of the cake. If it comes out clean, the cake is cooked.  

Let the cake cool in cake tin for 5 minutes. Remove from the cake tin, and let it cool completely on a wire rack.

Decorate the cake with cream and slices of fruit. (Top Tip – don’t be shy with your cream)