Blueberry Sponge Cake

Prep time: 5 mins

Servings: 4 pers

Cook time: 60 mins

Category: Dessert

Origin: European

 

INGREDIENTS

• 1 tablespoon García de la Cruz Extra Virgin Olive Oil
• 1 tablespoon García de la Cruz Lemon Infused Extra Virgin Olive Oil
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice (optional)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar 
• 3 eggs
• 1 1/2 teaspoons baking powder
• 2 cups blueberries (fresh or frozen)
• 1/4 cup additional sugar for compote: 1/4 cup
• 2 tablespoons water

DIRECTIONS

• In a large mixing bowl, combine the Extra Virgin Olive oil, Lemon Infused Extra Virgin Olive Oil, lemon zest, and 1 tablespoon of lemon juice (optional).

• Add 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 3 large eggs, and 1 1/2 teaspoons of baking powder.
• Mix until a smooth, moist batter forms.
• Preheat your oven to 350°F (175°C).
• Pour the batter into a greased cake pan.
• Bake for 25-30 minutes, or until the cake is golden and fragrant, and a toothpick inserted into the center comes out clean.
• In a small saucepan over low heat, combine 2 cups of blueberries, 1/4 cup of sugar, and 2 tablespoons of water.
• Cook slowly, stirring occasionally, until the berries break down and the mixture thickens into a vibrant compote.
• Slice the olive oil and lemon cake.
• Serve each slice with a spoonful of berry compote