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    Heston's olive oil and raspberry cakes

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    Heston's olive oil and raspberry cakes

    Something surprising and a little bit different. The gentle pepperiness of olive oil goes incredibly well with soft red fruits. Try the two together in these fresh, delicate, melt-in-the-mouth morsels. Heston

    • Vegetarian

    Makes: 12


    For the syrup

    100g caster sugar
    Peel of 3 lemons, blanched twice, pith removed and finely sliced

    For the cakes

    360g plain flour
    1½ tsp baking powder
    3g sea salt
    Zest of 2 lemons, plus 1 tbsp juice
    225g granulated sugar
    4 large Waitrose British Blacktail Free Range Eggs
    3 tbsp whole milk
    110g unsalted butter melted and at room temperature
    160g extra virgin olive oil
    250g fresh raspberries

    For the meringue

    150g caster sugar
    15g glucose syrup
    2 large Waitrose British Blacktail Free Range Egg whites
    Freeze dried raspberries


    1. To make the lemon syrup, place the sugar and 80g water into a pan and heat to 103˚C (using a sugar thermometer), add the blanched lemon and simmer until al dente. Strain and discard the peel.

    2. Preheat oven to 180˚C, gas mark 4. Sift together the flour with the baking powder and salt into a bowl, and set aside. In the bowl of an electric mixer combine the lemon zest and the sugar, (so the sugar absorbs as much of the zest as possible). Then add the 4 whole eggs to the sugar and whisk on medium speed for about 3-4minutes.

    3. With the mixer on its lowest speed, beat in the milk then the flour mix, lemon juice, melted butter and olive oil. Beat until blended.

    4. Pipe half the batter into 12 loaf cases or rectangular moulds (approximately 8 x 3cm). Place the raspberries in the centre of the batter, 3 per mould. Cover with the rest of the batter. Bake in the preheated oven for 25 minutes, then cool.

    5. Meanwhile, to make the meringue, place 30ml water, the caster sugar and glucose syrup in a pan and bring to the boil, skimming away any froth and brushing the pan with a wet brush to avoid sugar crystals.

    6. Whisk the egg whites to a soft peak. When the sugar syrup reaches 115˚C, remove from heat and slowly add to the egg whites until fully incorporated. Continue to whisk until the bowl is cold to touch.

    7. When the cakes are ready, take out and spread with a little lemon syrup. Allow to cool completely and using a piping bag, pipe the meringue in mounds on top. Sprinkle with the freeze dried raspberries.

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