This recipe is all around delightful. Its fresh, bold yet subtle, elegant and comforting. With its light lemoney thyme essence to its fresh blackberry filling. Its the perfect balance of bold flavor and the lightness all in one.
If you know me you know I am quite particular about the balance of flavor and texture. I’ve always been more of a cook than a baker. However after 3 years of working in a bakery, I love to find ways to bring the two together. When I eat anything I am looking for a layering of flavors instead of just tasting one overpowering note of sweetness or sugar. So behold I bring to you the perfect cake for non cake lovers or for those who like desserts that are not too sweet.
Since the popularity of naked cakes they have kind of become my favorite as there is the just right amount of frosting. By using olive oil, lemon juice, lemon zest, thyme and olive oil in this recipe with each bite you can appreciate its unique flavor having you reaching for another bite or maybe another slice.
In preparation for the upcoming weeks I’ve been working on recipe development for my free e-book the 7 Day Beginner meal plan full of 15 recipes for breakfast, lunch and dinner. Along with a grocery list to help you on your trip to the store since one of the most daunting tasks when trying to incorporate a new diet is trying to figure out what you can have and what you should avoid. This will also help with stocking up your pantry and fridge on all the plant-based necessities like nutritional yeast, nuts and pantry goods. Showing that going plant-based can actually be really cost effective.
Stay tuned to my news letter to get first access to my e-book with recipes like a carrot cake oatmeal bake, green goddess salad and even a dessert to help you on your plant-based journey whether you are looking to implement more plant-based meals or go all in cutting out dairy, meets and cheeses all together.
Next week ill be releasing an easy week night dinner. Garlicky lemon Orzo with crispy brussels sprouts and just in time for February a creamy vodka pasta - with no heavy cream !
Now back to the cake. I know making a 3 tiered cake is probably something many have not attempted but with the right guidance its not as daunting as one might think. Some tools I’ve found useful for cake decorating is a spinning cake stand to allow you to turn the cake with ease while decorating. This really takes out all the frustration. My hack for getting buttercream just right is using a half and half ratio of butter and shortening. The shortening gives it that hold so it can stand to be out at room temp without slipping and sliding. The butter… is essential. The flavor and butteryness without all that greasy mouthfeel. Once you have your shortening and butter creamed together nicely, add one cup of powdered sugar at a time allowing it to come together before adding more scraping down the sides of the bowl each time. Also - I have learned the hard way that not all powdered sugar products are created equal as many are cheap and coarse and will leave you with a gritty buttercream so I highly recommend the Wholesome brand as it is also organic making bone char free.
For those that are curious, I do have this and some of my other favorite cooking and baking products on my Amazon Storefront to help others find the tools and products I recommend using. Please understand that I have experience with all of these brands, and I recommend them because I personally love them. Plus, by using my affiliate links, you are helping me keep this blog up and running… and for that, I thank you!
Now lets get into the recipe and details of the luxurious Olive Oil cake.
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