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One bowl raspberry, olive oil and thyme cake recipe

The Kitchen
1400x919_Raspberry-OliveOil_Thyme_Cake

Created by Lydia Vernon

Make this fuss free, one bowl raspberry, olive oil and thyme cake next time you need a simple yet show stopping treat to serve at teatime.

See method
  • Serves 12
  • Takes 1 hr 15 mins
  • 413 calories / serving

Ingredients

  • 120ml olive oil
  • 250g Greek-style yogurt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g caster sugar
  • 1 lemon, zested and juiced
  • 300g plain flour, 1 tbsp extra
  • 2 tsp baking powder
  • 1½ tsp salt
  • 2 tbsp fresh thyme, picked plus extra for garnish
  • 100g fresh raspberries

For the crème fraîche frosting

  • 250g whipping cream
  • 150g crème fraîche

  • 150g fresh raspberries, to garnish
  • 1 tsp fresh thyme, picked plus extra for garnish

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Each serving contains

Energy
1725kJ 413.0kcal
21%
Fat
25g
high36%
Saturates
11g
high57%
Salt
0.4g
low7%
Sugars
20g
medium22%

of the Reference intake

Carbohydrate 39.5gProtein 6.6gFibre 2.0g

Method

  1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm round springform tin with parchment paper.
  2. Mix the olive oil, yogurt, eggs, vanilla extract, sugar, lemon zest and juice in a bowl until smooth before sifting in the plain flour, baking powder and salt. Stir until you have a smooth batter. Add 1.5 tbsp thyme and mix again until well incorporated.
  3. Toss 100g of the fresh raspberries in the remaining 1 tbsp flour.
  4. Carefully pour half the batter into the tin, then scatter half of the raspberries over the centre of the cake. Pour over the remaining batter, then top with the rest of the raspberries. Sprinkle with the remaining fresh thyme, then bake for 55 minutes until golden, risen, and a skewer inserted into the centre comes out clean.
  5. Remove and allow to cool on a wire rack for 15 minutes before taking out of the tin. Leave to cool completely before removing the parchment.
  6. In a large bowl, beat all the crème fraîche frosting ingredients together until stiff peaks form. Spread over the centre of the cake, then top with the remaining fresh raspberries and thyme.