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Olive Oil Wine Cake with Seasonal Fruit

This simple but elegant cake is perfect with a cup of tea, or a glass of wine.


  • 2 cups plain flour

  • 1 tablespoon baking powder

  • 125g unsalted butter, softened

  • 1 ¾ cups caster sugar

  • 1/2 cup light olive oil

  • 4 eggs

  • 150ml milk

  • 1/4 cup desert wine

  • Syrup:

  • 100g caster sugar

  • 1 tablespoon desert wine

  • Fruit and cream or ice cream to serve


  • 1.

    Preheat oven to 180C and grease and line the base of a 22 cm round cake tin. Sift flour and baking powder together. Place the butter and sugar in an electric mixer bowl and mix until well combined. Slowly add the oil mixing until incorporated then add the eggs one at a time mixing well after each. Add then the milk and wine, and mix the flour through with a large spoon.

  • 2.

    Pour the mix into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning onto a wire rack to cool.

  • 3.

    To prepare the syrup place the sugar with 2 cups of water in a saucepan and bring to the boil stirring to dissolve the sugar. Remove from heat, add the wine, and set aside to cool.

  • 4.

    Serve the cooled syrup with slices of cake and fruit.


This recipe is best created with Bertolli Extra Light

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