Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

Jennifer McCoy

Craft, NYC

Try this recipe for a light and fruity olive oil cake from Beard House chef Jennifer McCoy.


Raspberry-Lavender Jam

  • 2 cups raspberries
  • 1/4 cup granulated sugar
  • 1 sprig fresh lavender
  • 3 tablespoons water
  • 2 teaspoons lemon zest
  • Pinch sea salt

Whipped Crème Fraiche

  • 1 cup crème fraiche
  • 1/2 cup heavy whipping cream

Olive Oil Cake

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup whole milk
  • 1 cup good quality extra virgin olive oil
  • 1/2 cup finely copped pistachios for garnish


To make the jam, combine the raspberries, sugar, lavender, water, lemon zest, and sea salt in a small saucepan over low heat and slowly bring to a simmer. Continue to simmer over low heat until the fruit has broken down and the liquid has slightly thickened, about 20 minutes. Remove from heat, discard the lavender sprig, and let the jam cool to room temperature. Refrigerate until needed.

To make the whipped crème fraîche, combine the crème fraîche and heavy cream in a large mixing bowl or in the bowl of a stand mixer. Whisk on medium speed until stiff peaks form. Refrigerate until needed.

To make the cake, preheat the oven to 325ºF. Spray a 10-inch cake pan with non-stick cooking spray and set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In another large mixing bowl or in the bowl of a stand mixer, whisk together the eggs, sugar, milk, and olive oil until smooth. Add the dry ingredients in three additions, whisking between additions. After the last of the dry ingredients are added, whisk until the mixture is smooth. Pour the batter into the greased cake pan and bake for 45–50 minutes, or until the top is golden brown and set. Remove from the oven and let cool for 5 minutes, then carefully invert the cake onto a baking rack and let cool for another 15 minutes.

To serve, slice the cake into individual portions and top each slice with a few tablespoons of jam, a dollop of whipped crème fraîche, and a scattering of chopped pistachios.


One 10-inch cake