Healthy Olive Oil Raspberry Swirl Cake

5 from 2 votes

Healthy Olive Oil Raspberry Swirl Cake

Moist cake with sweet, tangy, homemade raspberry jam and fruity olive oil flavour. One of the cakes that's easy to make, despite its fancy looks. Keeps great at room temperature and is freezer-friendly.

Prep Time30

Cook Time1 10

Servings:

Author: Bea & Marco

Ingredients

Raspberry Jam

1 lb raspberry (450 g), fresh or frozen
⅓ cup erythritol (60 g)

Dry Ingredients

2 cup white spelt flour (260 g)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

3 large eggs , room temperature
⅔ cup erithritol (130 g)
1 lemon , zest and juice separately
¾ cup extra virgin olive oil (190 ml)

Instructions

Raspberry Jam

Add both ingredients to a pan and cook on medium-high heat for more or less 10 minutes, until the jam thickens. Leave to cook completely while you proceed with the other steps. The jam will thicken more as it cools.

Dry Ingredients

Preheat the oven at 320ºF (160ºC), in conventional mode. Grease and line a 5x9 inch (13x23 cm) loaf pan.
Add all ingredients into a bowl and mix thoroughly with a spoon. Set aside.

Wet Ingredients

Using the paddle hook, whisk eggs and erythritol for a few minutes until you get to the ribbons stage. Grate in lemon zest, leave it for a second.
Meanwhile, squeeze the whole lemon into a jar. You'll get around ¼ cup (60 ml). Add in olive oil and mix well with a fork. Set aside.
Going back to the standing mixer, now alternate adding in the dry ingredients and olive oil mixture while mixing on the lowest speed. Add ⅓ of dry ingredients, ½ of olive oil mixture and repeat until you finish up with the dry ingredients.

Assemble & Bake

Pour ½ cake batter into the loaf pan, followed by dollops of raspberry jam, more or less ⅓ cup. Pour the rest of batter, and another ⅓ cup of jam. Using a knife, make swirls.
Bake for 60 minutes on lower ⅔ rack until a skewer inserted in the middle comes out clean. Remove from the pan and cool completely before slicing.

Notes

Use spoon and level method for cup measurements.
Use a portable oven thermometer to get the accurate temperature for your oven.
Check the doneness of the cake at the last 10 minutes of baking.
You'll have around ⅓ cup balance of the raspberry jam. Slab more on the sliced cake, yum!
For this 1 loaf, you can get 9 slices of 1 inch (2.5 cm).

Nutrition