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Olive Oil Cake with Raisin Marmellata and Crème Fraîche

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Alex Lau

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

Ingredients

8 Servings

Raisin Marmellata

3

tablespoons Vin Santo or Madeira

½

teaspoon finely grated lemon zest

2

tablespoons fresh lemon juice

1

tablespoon Grand Marnier

¼

teaspoon salt

¼

vanilla bean, split lengthwise

1

cup granulated sugar

1

cup golden raisins

Cake and assembly

Nonstick vegetable oil spray

cups all-purpose flour

½

teaspoon baking powder

¼

teaspoon baking soda

¼

teaspoon kosher salt

2

large eggs

cups granulated sugar

¾

cup olive oil

½

cup whole milk

¼

cup Madeira

Powdered sugar and whipped crème fraîche (for serving)

Preparation

  1. Raisin Marmellata

    Step 1

    Combine Vin Santo, lemon zest and juice, Grand Marnier, salt, and ⅓ cup water in a medium bowl; scrape in seeds from vanilla bean and toss in pod. Set aside.

    Step 2

    Bring granulated sugar and ⅓ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until caramel turns a deep amber color, 10–12 minutes. Remove from heat and carefully add reserved Vin Santo mixture (caramel is extremely hot and will bubble vigorously), leaving vanilla pod behind. The caramel will tighten up after liquid is added; return pan to medium heat and cook, stirring often, until smooth, about 5 minutes.

    Step 3

    Pour sauce over raisins and let stand until raisins are plump, about 20 minutes.

    Step 4

    DO AHEAD: Marmellata can be made 1 week ahead. Let cool; cover and chill.

  2. Cake and assembly

    Step 5

    Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line with a round of parchment paper; coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

    Step 6

    Whisk eggs and granulated sugar in a large bowl, just to blend. Whisk in oil, milk, and Madeira. Whisk in dry ingredients until batter is smooth. Scrape into prepared pan; smooth top.

    Step 7

    Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40–45 minutes. Let cake cool on a wire rack before turning out.

    Step 8

    Dust with powdered sugar and serve with a spoonful of marmellata and whipped crème fraîche.

Nutrition Per Serving

Calories (kcal) 590 Fat (g) 22 Saturated Fat (g) 3.5 Cholesterol (mg) 50 Carbohydrates (g) 91 Dietary Fiber (g) 2 Total Sugars (g) 73 Protein (g) 5 Sodium (mg) 230
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  • I have made this cake so many times that I feel I should review it. Inspired by having an anniversary meal at L'artusi, I found this recipe. On my first attempt, I botched the raisin marmellata (the caramel part). Subsequently, I have just made the cake and like to serve it with Haagen-Dazs rum raisin ice cream as an easier accompaniment. At any rate, the cake is moist and delicious every time. My adjustments... I use 1.5 cups flour as it's a little too wet otherwise. I also like to add the zest of one lemon at the end of mixing, and often add berries or sliced peaches/plums to the batter after poured into the pan. Sometimes my lucky kids get leftovers for breakfast! (It freezes well.)

    • Anonymous

    • Boston, MA

    • 1/5/2022

  • I’ve made this cake several times and it always turns out good. I tried to make the raisin marmallata for the first time last night and the sugar never turned into an amber color. I then followed Elizabeth Falkners caramel recipe which always works out. The rating for the cake is 5 stars.

    • Salty1026

    • San Francisco

    • 11/20/2017