Lemon Olive Oil Cake with Currants
Updated: May 15, 2022
A rich cake with light lemon flavour, aromatic olive oil, and ruby gem-like currants to give it some tartness. This cake is the perfect summertime dessert.
Summer is truly the best season. There are just so many fruits and veggies this season has to offer, all are extra delicious during this time, as they thrive under the sun’s rays.
I don‘t have any crazy adventures to share about this recipe, just that I’ve been wanting make use of some currants, since they are in abundance right now. When I was able to get my hands on these beautiful currants, it took me quite some time to decide exactly what I wanted to make with them.
I wanted a vessel that can let the currants shine. After debating on a cheesecake, a mousse, tart, and all sorts of other desserts, I landed on this simple olive oil cake.
It has only a few simple ingredients, an easy process to make the batter, and the result is a delicious, slightly dense, yet crumbly texture. The sweetness is also cut by the tartness of the currants, which I love. I also enjoy the lemon flavour that comes out beautifully in the cake!
I also love the subtle flavour that the olive oil gives. This is another reason why I wanted to make this recipe - I didn’t want a recipe that uses canola or vegetable oil, and I sometimes find butter-based cakes to be particularly dry, so I thought olive oil would be a good choice.
Which is why I highly recommend you use a GOOD quality olive oil for this. And though it may seem like a lot of olive oil, you’ll really want that aromatic flavour to come through, and it helps keep the cake super moist!
When baked, the has a crackly top, and when sliced into, it’s like you find beautiful little gems of currant. It makes for a simple and beautiful cake, delightful with a dollop of chantilly creme during tea time.
