Persian Lime Olive Oil Cake with Macerated Blackberries

We are so happy to share a few recipes from our dear friends "The Sunday Dinner Guys." They shared this one during one of our EVOO & YOU events! It was amazing!

Persian Lime Olive Oil Cake with Macerated Blackberries

Prep Time: 35 minutes
Cook Time: 50 minutes
Servings: 8–10

Ingredients

For the Cake

• 1 cup sugar
• ¼ cup sugar (extra—for the pan and topping)
• 3 large organic eggs
• 1½ cups cake flour
• ½ cup almond flour (or substitute more cake flour)
• ½ tsp salt
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 cup Persian Lime Infused Olive Oil (Graze Acadiana’s recommended)
• 3 tbsp fresh lime juice
• 1 tbsp grated lime zest
• 2 tsp vanilla extract
• 3 tbsp Grand Marnier, sherry, or sweet vermouth

For the Macerated Blackberries

• 2 pints fresh blackberries
• 3 tbsp granulated sugar
• ½ cup Traditional Aged Dark Balsamic Vinegar (Graze Acadiana’s recommended)

Directions

Macerated Blackberries

1. In a medium bowl, whisk together the balsamic vinegar and sugar until dissolved.
2. Add the blackberries and gently toss to coat.
3. Cover and refrigerate while you prepare the cake—at least 1 hour is ideal.

Cake Preparation

1. Preheat oven to 375°F. Position a rack in the center.
2. Lightly grease a 9-inch spring-form pan with Persian Lime EVOO, then coat with ¼ cup sugar. Shake out excess and set aside.
3. In a medium bowl, whisk together cake flour, almond flour, baking powder, baking soda, and salt.
4. In a small bowl, combine lime juice, zest, vanilla extract, and liquor of choice. Set aside.
5. Using a stand or hand mixer with whisk attachment, beat eggs and 1 cup sugar on high speed for 3–5 minutes, until pale and fluffy.
6. Slowly drizzle in Persian Lime EVOO with mixer on medium speed; beat until thick and creamy.
7. Add lime juice mixture and mix until just incorporated.
8. Reduce mixer speed to low. Add half of the dry ingredients; mix until just combined. Scrape down the bowl, add remaining dry ingredients, and mix again until no dry spots remain—do not over-mix.
9. Pour batter into prepared pan. Sprinkle top evenly with a light layer of granulated sugar.
10. Bake for 40–50 minutes, until top is golden brown, center is set, and a toothpick inserted in the middle comes out clean.
11. Cool in pan on a wire rack for 20 minutes. Run a butter knife around edges to loosen, then release spring-form and cool completely on rack.
12. Wrap tightly in plastic wrap if making ahead—this cake improves overnight.

Serving

1. To serve, dust cake with powdered sugar.
2. Stir macerated blackberries gently to break them down just slightly.
3. For individual servings, spoon berries over each slice. If serving whole, heap about ¾ cup of berries in the center of the cake and reserve the rest for plating.

@thesundaydinnerguys