This is one of the most delicious and perfect cakes I have ever made and tasted. It’s chiffon-like in texture and not too sweet. If there was ever a cake to serve at breakfast this is it. Paired with fresh ricotta, sliced peaches or nectarines, and a good drizzle of honey it is nothing short of sensational.

I made this recipe for the first time in January for a magazine shoot I was doing the styling on. A Tuscan editorial feature that was published in the June edition of Brigitte Magazine, a top German lifestyle publication. The food editor Marion Swaboda put together a delicious feast of Italian-inspired recipes which we shot on location with Russel Wasserfall as the photographer. It was a wonderful opportunity to work with someone of Marion’s caliber as I never get to see other food stylists in action.

* Cook’s notes ~ I added the zest of an orange as this gives it a slight citrus flavour which is delicious, but you could leave it plain. It is important to fold the whisked egg whites in carefully as the air in them is what creates the light chiffon texture of this cake.

It keeps well for a few days and I strongly urge you to try Marion’s serving suggestion of ricotta cheese, peaches, and honey. I used raw, unfiltered, unheated fynbos honey.

I also used a really good quality but mild-tasting extra virgin olive oil. An alternative to ricotta and honey is a citrus curd stirred through cream or creme fraiche. I tried a slice with my leftover clementine curd and it was delicious too. Passionfruit (granadilla) or lemon curd would also be perfect.

A slice of olive oil chiffon cake with nectarines, ricotta dn honey.

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Recipe – makes one bundt cake – slightly adapted from Marion Sawbodas recipe in Brigitte Magazine

Prep Time:20

Cook Time:50

Ingredients

5 free-range eggs – separated
250 g castor sugar
250 g cake flour
1 tsp baking soda/ bicarb
pinch of salt
125 ml Olive oil
zest of one orange
8 Tbsp squeezed orange juice
4 Tbsp milk

Instructions

Preheat the oven to 180C/350F and separate the eggs. Whisk the egg whites in a stand mixer until soft peaks and add 70gms of the sugar until stiff. Scrape out the bowl and set aside.
Beat the egg yolks with the remaining 180 g of the sugar for about 3 minutes and until it becomes pale and creamy.
In a separate bowl sieve the flour, baking soda, and salt. Then mix the olive oil, juice, zest, and milk, and add this to the egg and sugar mixture alternating with the flour. Mix briefly until you have a smooth batter but do not overbeat.
By hand, carefully fold the egg whites through the cake batter, ensuring that you do not knock too much of the air out. Pour the mix into a large round bundt tin – or cake pan with a hole.
Bake for 45 – 50 minutes until the cake is springy to the touch and when a sharp knife is inserted, comes out clean. If necessary cover the cake loosely with a piece of foil halfway through the baking time to prevent over-browning the top. Cool in the tin.
Serve with sliced peaches or nectarines, fresh ricotta, and honey drizzled over.

Notes

When baking it is always advisable to weigh your ingredients as this is the only precise way of ensuring a positive outcome.

Choose a neutral-tasting olive oil so as not to overpower the flavour of this cake.

Servings: 6 -8

Author: Sam Linsell

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23 Comments

Sam, the cake seems to jump right out of my screen and makes me yearn for at least two slices drizzled and dripped with honey. Not fair, one hour away from lunch! N xx

LOVE it! Thanks so much for sharing.

Wow! Cake for breakfast. 🙂

Looks delicious! Could I make it with almond flour and xylitol
to make it slightly more Banting friendly?

looks divine Sam

yum !

Every since my aunt made a chiffon cake for Easter two years ago, it’s had a special place in my heart. The honey and ricotta on top sound like a slice of heaven!

Lovely!

Absolutely gorgeous photography… and I must try this olive oil cake – it looks divine…

Looks incredible! I can only imagine how amazing it is with the ricotta and fruit!!!

This cake has a perfect texture! Just by looking at your pictures I’m already sure it tastes amazing. 🙂
Love all the props you used for the pictures, they are wonderful!

xoxo

Thanks Gemma – yes it really is so light and soft.

Thnaks MB – I really cant recommend this recipe highly enough.

Hi Nerina – I very much doubt a chiffon cake would be as light and fluffy with almond flour. I have certainly not tested it with it or Xylitol.

Cake for breakfast…totally on board. This seems like a beautiful cake and your photos are just stunning. Thanks for sharing it.

Thanks Heather and a pleasure

Yes, this combination of flavors sounds like it would be a mouth fiesta!!! This is the 2nd olive oil cake recipe/article I’ve come across, one more and I’m making it!

Hi Donna – just do it – you will not be sorry. This recipe is a keeper and I can’t wait make it again. With the ricotta and peaches its too delightful

I love olive oil chiffon cake recipe. I need to add cinnamon to recipe and it would be perfect. I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!