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
- Preheat the oven to 180C/Gas 4. Combine the yoghurt, oil, sugar, eggs, orange zest and juice. Beat for 10 mins using an electric whisk. Sift in the flour and baking powder. Stir gently with a spatula untilsmooth, be careful not to knock too much air out of the mixture – you’ve just worked hard to achieve a light mixture! Tip the cake batter into your prepared cake tin.
- 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.
- 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
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