• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / Desserts / Classic Olive Oil Cake Parfaits

Desserts Recipes

Classic Olive Oil Cake Parfaits

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.
Classic Olive Oil Cake Parfaits, layered with blueberry marmellata and fresh cherries.
All this week, Virtual Potluck is partnering with Bertolli Olive Oil to help promote their Where Flavor Comes From Summer Grilling campaign.  Find the complete list of participating bloggers here. Bloggers were given exclusive grilling recipes, and a recipe for classic olive oil cake from Top Chef’s Fabio Viviani. We were also given information to share about the Let’s Cook Summer Sweepstakes.

The Let’s Cook Summer Sweepstakes, launched on June 15th. It’s a Facebook-based sweepstakes celebrating the tastes of summer, and it offers prizes to help at-home cooks discover where flavor comes from. The Grand Prize is a trip for four to Los Angeles for a one-on-one cooking lesson with Chef Fabio Viviani, or $5,000 for a kitchen makeover. Other prizes include Bertolli Olive Oils and Bialetti cookware. The Let’s Cook Summer Sweepstake is hosted on Facebook.

Where Flavor Comes From is a brand new site dedicated to summer grilling. You can download the free Let’s Cook! app, available for iPad, iPhone and iPod touch, with more than five hours of exclusive step-by-step cooking videos from Chef Fabio Viviani.

Classic Olive Oil Cake Parfaits

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!

Save Print
Classic Olive Oil Cake Parfaits
Author: Marnely Murray
Recipe type: Dessert
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
 
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California
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
  1. 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.
  2. Coat 13- by 9-inch baking pan with Bertolli Extra Light Tasting Olive Oil.
  3. Meanwhile, for blueberry marmellata, heat remaining ¾ cup sugar in large skillet or saucepan until it begins to brown and is caramelized; about 2 minutes. Add lemon juice and ¼ cup Bertolli Extra Virgin Olive Oil.
  4. Pour batter into prepared pan and place in oven
  5. 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.
  6. Bake cake in center of oven 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  7. Serve a slice of cake and top with blueberry sauce. Drizzle with Bertolli Extra Virgin Olive Oil.
Notes
I added fresh cherries and strawberries to the marmellata, as well as ¼ 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.
3.5.3208

 

 


15 Comments

« Black Bean Tostadas {Guest Post from Mike LeMieux}
Anderson Seafood Extravaganza & Giveaway! »

Comments

  1. Lloyd Santiago says

    June 27, 2012 at 9:57 am

    Oh that looks beautiful and yummy! Thanks for sharing your cakes recipe . For more recipes check this best recipe books

    Reply
  2. Nutmeg Nanny says

    June 26, 2012 at 3:11 am

    I just want to eat a big jar of that…do you deliver? :)

    Reply
  3. Susan in the Boonies says

    June 26, 2012 at 1:25 am

    Blueberries and lemon go so well together, don’t they? I bet they make a lovely sauce with the carmelized sugar.

    Reply
  4. Jenn Kendall says

    June 25, 2012 at 6:17 pm

    this is so creative and fun! love it!

    Reply
  5. EA-The Spicy RD says

    June 25, 2012 at 2:21 pm

    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!

    Reply
  6. tara1965 says

    June 23, 2012 at 4:53 am

    such a pretty way to serve this yummy cake

    Reply
  7. A SPICY PERSPECTIVE says

    June 22, 2012 at 8:38 pm

    That looks delightful!! LOVE olive oil cake.

    Reply
  8. A SPICY PERSPECTIVE says

    June 22, 2012 at 8:38 pm

    That looks delightful!! LOVE olive oil cake.

    Reply
  9. Terra says

    June 22, 2012 at 3:30 am

    I love the idea of crumbling it for an on the go treat for a picnic! Your cake sounds lovely! Hugs, Terra

    Reply
  10. Michelle @ A Recipe Junkie says

    June 22, 2012 at 12:18 am

    oh…. looks like i now have a way to take cake to work :) and it’s olive oil…..that’s healthy right.

    Reply
  11. Farmgirl Gourmet says

    June 21, 2012 at 10:06 pm

    Looks awesome Nelly. Love that you served it in jars. :) Great job!

    Reply
  12. moonsword says

    June 21, 2012 at 5:46 pm

    I’m so glad you featured this recipe…it’s so perfect for fresh berry season. :)
    My father used to make the best Sicilian marmellata with blood oranges and/or lemons. The blueberry version looks delicious…many thanks!

    Reply
  13. Rachel Cooks says

    June 21, 2012 at 5:09 pm

    Love your twist on this!

    Reply
  14. FireRunner2379 says

    June 21, 2012 at 4:44 pm

    This looks very interesting, I would never have thought to do something like this…guess that’s why I’m posting on your blog and not mine! I love fresh blueberries. I have some plants in my garden but they haven’t given me too many this year. Good lookin’ stuff.

    Reply
  15. diabeticFoodie says

    June 21, 2012 at 2:44 pm

    Love the idea about packing in jars for a picnic!

    Reply

Leave a Reply to EA-The Spicy RD Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Facebook
Google+
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Dominican Sancocho Recipe
How to Make a Dominican Cake
Classic Argentinian Alfajores Cookies
Chia Seed Banana Bread

Recipes by Date

Recent Comments

  • Kashem Mir on 2019 Martha’s Vineyard Food & Wine Festival
  • Mick on DIY Aloe Vera Juice
  • Anna on Cod in Saffron Broth with White Beans
  • Christina Moore@ YourMindYourBody on Cod in Saffron Broth with White Beans
  • Michael L Facciola on Simple Spring Cleaning Switches
Double Coconut Chocolate Cookies

Double Coconut Chocolate Cookies

Piña Colada Ice Pops

Piña Colada Ice Pops

Lemon Madeleines

Lemon Madeleines

Pineapple Coconut Macaroons {Guest Post}

Pineapple Coconut Macaroons {Guest Post}

Vanilla Rumchata Caramel Flan

Vanilla Rumchata Caramel Flan

Copyright © 2019 · Divine theme by Restored 316