We’re raving about this Arbosano Summer Fruit Cake! The Il Fusti Arbosano Olive Oil enhanced this recipe with a rich, sophisticated flavor that played off the sweetness of the blackberries, raspberries, and blueberries. Moist, flavorful, and irresistibly delicious, this cake was a great go-to treat for our recent sunny days!
Ingredients
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1 cup (8 fl. oz./250 ml) Il Fusti Arbosano Olive Oil, plus more for greasing
- 2 cups (10 oz./315 g) all-purpose flour, sifted
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) milk
- 3 eggs
- Grated zest of 1 lemon
- 1/2 cup (2 oz./60 g) fresh blackberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh raspberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh blueberries, plus more for garnish
- 1 nectarine, peeled, pitted and sliced (optional)
- Confectioners’ sugar for dusting
Instructions
- Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
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In a medium bowl, whisk together the flour, both sugars, the baking powder, and salt. In a large bowl, whisk together the Il Fusti Arbosano Olive Oil,, milk, eggs, and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 10 minutes, then invert the cake onto the rack and let cool completely.
- Just before serving, dust the cake with confectioners’ sugar and garnish with berries and the nectarine slices.
