Classic olive oil cake parfaits are delicious, easy to make desserts. Moist olive oil cake is layered with blueberry marmellata and fresh cherries. It’s a taste of summer in a jar!
Disclosure: This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion. I was provided a pair of grilling tongs and brush,and olive oil along with monetary compensation for this post. All opinions are 100% my own.
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Notes regarding the classic olive oil cake:
I added fresh cherries and strawberries to the marmellata, as well as 1/4 cup pomegranate grenadine for extra soaking liquid. After the cake cooled, I crumbled it into pieces and layered the berries and cake in a glass jar.
Now here’s the dessert recipe, for classic olive oil cake parfaits. Enjoy!
Classic Olive Oil Cake Parfaits
Ingredients
- 4 eggs
- 2 cups sugar divided
- ¼ cup milk
- 1-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 cup Bertolli® Extra Light™ Tasting Olive Oil
- Juice of 1 lemon about 3 Tbsp.
- ¼ cup Bertolli® Extra Virgin Olive Oil
- 2 containers 6 oz. ea. fresh blueberries
- 1 tsp. grated lemon peel
Instructions
- Preheat oven to 350°. Add eggs and 1-1/4 cups sugar in medium bowl and beat with electric mixer on medium-high speed until eggs are white and fluffy, approx. 5 minutes. Slowly stir in milk. Slowly add flour. Add in baking soda and baking powder and mix just until blended. Add 1 cup Bertolli Extra Light Tasting Olive Oil and beat just until blended. Let mixture rest 5 minutes.
- Coat 13- by 9-inch baking pan with Bertolli Extra Light Tasting Olive Oil.
- Meanwhile, for blueberry marmellata, heat remaining 3/4 cup sugar in large skillet or saucepan until it begins to brown and is caramelized; about 2 minutes. Add lemon juice and 1/4 cup Bertolli Extra Virgin Olive Oil.
- Pour batter into prepared pan and place in oven
- Pour blueberries into caramelized sugar and stir in lemon peel. Cook over medium heat, stirring occasionally, approx. 5 minutes or until blueberries start to burst. Remove from heat.
- Bake cake in center of oven 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
- Serve a slice of cake and top with blueberry sauce. Drizzle with Bertolli Extra Virgin Olive Oil.
Notes
Oh that looks beautiful and yummy! Thanks for sharing your cakes recipe . For more recipes check this best recipe books
I just want to eat a big jar of that…do you deliver? 🙂
Blueberries and lemon go so well together, don’t they? I bet they make a lovely sauce with the carmelized sugar.
this is so creative and fun! love it!
I love the idea of cake in a jar-so fun! I still haven’t experimented with making n olive oil cake, but yve inspired my to try making a gluten-free version. Yummy!