Myrtle Berry and Olive Oil Cake

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Chilian Myrtle Berry and Olive Oil Cake - Serves 8

  • 2 cups All purpose flour plus 3 tablespoons for dusting
  • 2 teaspoons double baking powder
  • 1 cup sugar
  • Zest of one lemon
  • 4 large eggs, brought to room temperature
  • 1/4 cup whole milk
  • 1 tablespoon and 1 teaspoon fresh lemon juice
  • 8 tablespoons melted unsalted butter, plus 3 tablespoons for buttering the dish
  • 3/4 cup Chilean extra virgin olive oil
  • 1 1/2 cups drained Chilean myrtle berries

  1. Preheat oven to 350 degrees and place rack in the center of the oven.

  2. Using a pastry brush and 3 tablespoons of butter, brush the bottom and sides of a 8 inch x 11 inch x 3 inch baking dish. Add the flour and shake the baking dish so that the flour evenly coats the inside of the dish.

  3. In a bowl sift the flour and baking powder together.

  4. In a bowl of an electric mixer add the sugar and lemon zest. Put the bowl into the mixer and using the whisk attachment, add eggs and beat on medium speed until the mixture is thick and pale. This should take about 3-5 minutes.

  5. Reduce speed to lowest setting and pour in the milk. Add the flour and baking powder in three batches and beat until homogenous.

  6. Add the lemon juice, warm melted butter, and Chilean extra virgin olive oil and mix again until well blended.

  7. Shut off mixer, remove bowl, and add the Chilean myrtle berries. Incorporate the berries into the mixture by using a rubber spatula.

  8. Pour batter into buttered and floured dish. Spread the batter evenly.

  9. Bake the cake for 25-30 minutes or until a knife inserted into the center of the cake comes out clean.

  10. Invert the cake from its mold and allow it to cool.

  11. Serve with whipped cream and garnish with myrtle berries and mint leaves.

Recipe By
Chef Erio G. Cavalieri