Dessert

Olive Oil Cherry Snack Cake

Name: Olive Oil Cherry Snack Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 3 large eggs; 175 g superfine caster sugar; Finely grated zest of 2 lemons; 120 ml olive oil, plus extra for greasing; 120 ml natural yoghurt; 1 tsp vanilla extract; 140 g plain flour; 100 g ground almonds; 1 ½ tsp baking powder; 1 tsp fine sea salt; 300 g fresh cherries, pitted and halved; 2–3 tbsp flaked almonds; For the glaze: 5 cherries, pitted (or 2 tbsp cherry juice); 125 g icing sugar; ¼ tsp almond extract; Pinch fine sea salt; A few drops pink food colouring (optional)

Bysarra July 28, 2025

Jump to Recipe

A light, fragrant snack cake that pairs the fruity richness of extra-virgin olive oil with bursts of sweet cherries. Its tender crumb, gently scented with citrus, makes it equally welcome at breakfast or as an afternoon treat with tea.

Why You’ll Love This Recipe

Moist yet airy texture thanks to heart-healthy olive oil.
One-bowl batter keeps preparation quick and tidy.
Season-flexible—use fresh cherries in summer or frozen when out of season.
No electric mixer needed; a whisk does the job.
Elegant flavor profile that feels special without elaborate decoration.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Almond flour
Fresh or frozen sweet cherries, pitted and halved
Granulated sugar
Extra-virgin olive oil
Whole milk (or unsweetened almond milk)
Large eggs
Orange zest
Pure vanilla extract
Baking powder
Baking soda
Fine sea salt
Turbinado sugar for sprinkling (optional)

directions

Heat the oven to 175 °C (350 °F). Lightly grease a 20 cm square pan and line it with baking parchment.
Whisk dry ingredients – all-purpose flour, almond flour, baking powder, baking soda and salt – in a medium bowl; set aside.
Combine wet ingredients – eggs, sugar and orange zest – in a large bowl; whisk until slightly foamy. Stream in olive oil, then milk and vanilla.
Fold in the dry mix until just combined; do not over-mix.
Gently fold in cherries, reserving a handful for the top.
Transfer batter to the prepared pan; scatter reserved cherries and, if using, turbinado sugar over the surface.
Bake until the centre springs back and a tester comes out clean, 35–40 minutes.
Cool in the pan 15 minutes, then lift out and cool completely on a rack before slicing.

Servings and timing

Yield	Prep Time	Bake Time	Cooling	Total
9 generous squares	15 min	35–40 min	30 min	~1 h 25 min

Variations

Citrus swap – Replace orange zest with lemon or lime.
Nut-free – Omit almond flour; increase all-purpose flour by 60 g and add 1 tbsp milk.
Chocolate-cherry – Fold 75 g dark-chocolate chunks into the batter.
Stone-fruit mix – Substitute half the cherries with diced apricots or peaches.
Glaze finish – Drizzle with a simple orange-juice icing once cooled.

storage/reheating

Room temperature: Store slices in an airtight container up to 3 days.
Refrigerator: Chill, wrapped, up to 5 days; bring to room temperature or warm briefly at 140 °C for 5 minutes.
Freezer: Wrap individual pieces in cling film, then place in a freezer bag; freeze up to 2 months. Thaw overnight in the fridge and refresh in a low oven for 6 minutes.

FAQs

How ripe should my cherries be?

Use firm-ripe fruit; overly soft cherries release too much juice and may weigh down the crumb.

Can I use light olive oil instead of extra-virgin?

Yes, but extra-virgin lends deeper flavor and moisture without tasting “savory.”

Will frozen cherries bleed into the batter?

Toss them in a teaspoon of flour straight from the freezer; this minimizes bleeding and sinking.

Can I bake this as muffins?

Certainly—divide batter among 12 lined muffin cups and bake about 20 minutes.

What can I substitute for almond flour?

Finely ground hazelnuts or pistachios work, or simply use more all-purpose flour (see nut-free variation).

Is the cake dairy-free?

Replace milk with oat or almond milk to keep it dairy-free.

My cake browned too quickly; how do I prevent that?

Tent loosely with foil during the last 10 minutes of baking if the top darkens prematurely.

Should I sift the flours?

Sifting is optional; whisking thoroughly achieves sufficient aeration for this recipe.

Can I reduce the sugar?

You may cut granulated sugar by up to 20 % without affecting structure, though sweetness and browning will lessen.

Does the cake need frosting?

No—it is meant to be a simple snack cake, but a light citrus glaze or dusting of icing sugar is pleasant for presentation.

Conclusion

This Olive Oil Cherry Snack Cake proves that everyday baking can be both refined and effortless. With pantry staples, seasonal fruit and minimal equipment, you achieve a tender, flavorful crumb perfect for gatherings or quiet moments alike

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