Jammy Olive Oil Cake Recipe from Jake Makes It Easy
- Servings: 1 (9 inch) Square Cake
The Jammy Olive Oil Cake by Jake Cohen is a moist and flavorful dessert that combines the richness of olive oil with the sweetness of jam. This cake offers a tender crumb and a delightful balance of flavors, making it a perfect treat for any occasion. Its simplicity and elegance make it a standout addition to your baking repertoire.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 cup olive oil
- 1 cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 large eggs
- 2 cups (270g) all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup raspberry jam
Directions
Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on all sides.
In a medium bowl, whisk together the sugars, olive oil, yogurt, vanilla extract, lemon zest, and eggs. Add the flour, salt, baking soda, and baking powder and whisk until just incorporated. Scrape the batter into the pan and spread in an even layer. Spoon over the jam and using a knife or offset spatula, swirl into the batter.
Bake for 40 to 45 minutes, until golden and it reaches an internal temperature of 190°F. Let cool completely in the pan, then slice and serve.
