Berry Olive Oil Cake

Snagged this one from A Cozy Kitchen by Adrianna Adarme. Recently, I had olive oil cake for the first time at Barcelona Wine Bar in Reston, Virginia. I've had olive oil chocolate chunk cookies before but for some reason the olive flavor in cookies is a little too distracting. However, I discovered that olive oil cake is a whole other story. Needless to say, the cake was 10/10, melt in your mouth delicious, perfectly moist and a dream paired with flaky sea salt. So stumbling upon the Berry Olive Oil Cake recipe by Adrianna was a god send. I trust her recipes! They are simply delicious, creative, cute, scrumptious desserts and as expected, her olive oil was just that. Recipe and recipe notes are below:

Ingredients:

• 1 cup blueberries
• 1 tsp. corn starch
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 3 large eggs
• 3/4 cups granulated sugar
• 1/2 tsp. lemon zest (from 1 lemon)
• 3 tbsp. honey
• 3/4 cup olive oil + 1 tbsp. more for pan
• 1/2 cup whole milk

For serving: *note* wait 1 hour or more before adding the whipped cream or throw cake in the freezer for 30 minutes

• 1/2 cup heavy cream
• 1 tbsp. powdered sugar
• 1/2 cup strawberries sliced
• 1/2 cup blackberries

Instructions:

1. Set the oven to 400° F and prepare an 8 or 9 inch round baking pan by coating it in 1 tbsp. of olive oil. Next, fit a round piece of parchment paper at the bottom of the olive oil coated pan.
2. Whisk together the blueberries and corn starch, and set aside.
3. In a medium sized mixing bowl, mix together the dry ingredients such as the flour, baking powder and salt. In a stand-up mixer or hand mixer, whisk the eggs, lemon zest and sugar together until they turn a pale yellow color and have a fluffy consistency.
4. Pour in the honey and olive oil, and mix.
5. Whisk in half of the dry ingredients and half of the milk into the egg mixture. Repeat until all dry ingredients and milk have been incorporated.
6. Add approximately 1/2 cup of batter to the bottom of the baking pan and top with a handful of blueberries. Then pour in the rest of the batter and place remaining blueberries on top. Bake for 15-20 minutes. Toothpick/skewer should come out clean when it's ready. 

Serving Instructions:

1. Let the cake cool to room temperature for at least 1 hour before topping with whipped cream and berries, or toss in the freezer for 30 minutes
2. Whisk together heavy cream and powdered sugar using a stand-up mixer or hand mixer. Continue to mix until it has stiff peaks and looks fluffy. Lather it on top of your cake, and garnish with strawberries and blackberries