There's something comforting about a slice of cake that tastes fresh yet rich, fragrant yet light.

Olive oil fruit cake hits that sweet spot—soft, flavorful, and filled with juicy fruit that bursts with every bite.

Making it at home is easier than it looks, and the result feels special for breakfast, tea, or dessert.

Ingredients You'll Need

For the Cake:

1. 1¾ cups (220g) all-purpose flour

2. 1 tsp baking powder

3. ½ tsp baking soda

4. ¼ tsp salt

5. 3 large eggs

6. ¾ cup (150g) sugar

7. ½ cup (120ml) olive oil

8. ½ cup (120ml) plain yogurt or buttermilk

9. 1 tsp vanilla extract

10. Zest of 1 lemon or orange

For the Fruit:

1. 1 cup mixed berries (blueberries, raspberries) or chopped stone fruits

2. 2 tbsp flour to coat the fruit (prevents sinking)

Preparing the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line with parchment for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the rising agents are evenly distributed.

3. In a large bowl, beat the eggs and sugar until slightly thickened. Add olive oil, yogurt, vanilla, and citrus zest, mixing gently until smooth.

4. Gradually fold in the dry ingredients with a spatula. Overmixing can make the cake dense, so fold until just combined.

5. Toss the fruit in 2 tablespoons of flour, then gently fold into the batter. This keeps the fruit suspended rather than sinking to the bottom.

Baking Tips

1. Pour the batter into your prepared pan and smooth the top with a spatula.

2. Bake for 40–50 minutes, or until a skewer inserted in the center comes out clean. Keep an eye after 35 minutes; ovens can vary.

3. For even baking, place the pan in the center of the oven and avoid opening the door too often.

4. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This prevents it from breaking apart.

Serving Ideas

1. Slice the cake once completely cooled; warm slices can crumble easily.

2. Dust with powdered sugar or drizzle a light honey glaze for extra sweetness.

3. Serve alongside fresh fruit or a dollop of yogurt for breakfast, or with a cup of tea in the afternoon.

Storage Tips

1. Keep the cake in an airtight container at room temperature for up to 3 days.

2. For longer storage, wrap tightly in plastic and freeze for up to a month. Thaw at room temperature before serving.

3. Leftover slices can be lightly toasted in the oven to refresh texture and aroma.

Ending:

This olive oil fruit cake is simple, versatile, and full of natural flavor. Once you master the basic batter, you can experiment with different fruits, citrus zests, or even a handful of nuts. Each bite is a reminder that homemade treats can feel indulgent while staying wholesome. With a little care in preparation, you'll have a cake that's soft, fragrant, and ready to brighten any moment.