Yoghurt & olive oil cake…with raspberries & pear


I have been wanting to bake a cake for a while. I suppose because I have always thought them to be quite intimidating for one and I do like a challenge, and also because I think they are quite beautiful and it appeals to my creative side.

I have been putting it off, and I think one of the reasons why is – i actually don’t love the taste of most cakes – I find them to be quite dry. Also there isn’t a lot of point in me baking a big cake for just the two of us – especially since cake is hardly healthy.

So when I saw a recipe for a yoghurt and olive oil cake on pinterest, it really jumped out at me. It just seemed easier, lighter and healthier than normal cakes. And so I made one

This cake was absolutely divine. It was so light and fluffy, and the raspberries give it such great tartness.

It was also very easy to make. Score!

  • 1 and 1/2 cups all-purpose flour/cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 80ml olive oil
  • 1 cup brown sugar/1/2 cup raw honey
  • 2 eggs
  • 1/2 teaspoon vanilla seeds
  • 1/2 teaspoon lemon essence
  • 1 tsp cinnamon ground
  • 1/2 cup Greek yogurt
  • 1 pear, sliced
  • 1 cup fresh raspberries
  • icing sugar to dust on afterwards


  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.Snip20160605_11
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla, lemon essence and Greek yogurt and continue beating until very creamy and light in colour, for about 1 more minute
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  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix. Snip20160605_8
  6. Transfer the cake batter to the springform pan. Top with sliced pears Snip20160605_7
  7. Sprinkle the fruit with 1 teaspoon cinnamon Snip20160605_6
  8. Bake until cake turns golden, and the tester comes out clean in the center, about 40 mins, depending on your oven. *Midway through baking, take cake out and put half of your raspberries on top. Put back in oven
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  10. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily. Dust the top with icing sugar, serve as is or with cream.

Let me know what you think!