Classic Olive Oil Cake Parfaits
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
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
  • 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
  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.
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.
Recipe by Cooking with Books at