Blackberry and Orange Olive oil bizcocho Recipe

(67 ratings)

Blackberry and Orange Olive oil bizcocho
(Image credit: TI Media Limited)
  • Vegetarian
Preparation Time15 mins
Cooking Time40 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories409 Kcal20%
Fat16.5 g24%
Saturated Fat3 g15%
Carbohydrates57 g22%

This blackberry and Orange Olive oil bizcocho is a sophisticated way to say sponge cake but it tastes just as special as it sounds.

Bizcocho is a light cake made from eggs, flour and sugar. It’s a fancier way of saying sponge cake and tastes just as decadent as it sounds. Be sure to use a quality olive oil because you’ll notice the difference. We’ve added blackberry and orange for a refreshing fruity lift.

If you’d like to try some more recipes that use oil instead of butter, try our orange and almond loaf or our chocolate tray bake. This cake isn’t vegan as it contains eggs and yogurt but if you’d like a vegan bake, try our blackberry and almond sponge cake. It’s ready in an hour and very highly rated.


  • 3 eggs
  • 150ml Extra Virgin Olive oil (we used Picualia)
  • 375g Plain Flour
  • 1 whole zest of an orange
  • 2 tbsp juice of orange
  • 125g natural yoghurt
  • 275g caster sugar
  • 16g baking powder
  • 175g blackberries
  • Icing sugar, to decorate (optional)

You will need:

  • a greased and lined 23cm loose-bottomed cake tin


  1. Heat the oven to 180C/Gas 4. Combine the yogurt, oil, sugar, eggs, and orange zest and juice. Beat for 10 mins using an electric whisk. Sift in the flour and baking powder, and stir gently with a spatula until smooth. Gently fold in the blackberries, then tip the mix into the prepared cake tin.
  2. Bake for 50-55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the tin for 15 minutes before running a knife along the sides and removing it and transferring to a plate or cake stand.
  3. Dust with icing sugar. We cut a stencil out of paper but you could use cookie cutters or simply dust all over.
Top Tip for making Blackberry and Orange Olive oil bizcocho

Serve with crème fraiche and an extra drizzle of olive oil for a sophisticated finish

Samuel Goldsmith

Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. 

He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC.