ingredients

2 cups all purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

1 ½ cups sugar, plus 1 teaspoon for dusting

3 eggs

1 ½ cups Pompeian Smooth Extra Virgin Olive Oil, plus more for the pan

1 lemon, juiced

For the Blackberry Sauce:

3 cups blackberries

½ lemon, juiced

1 teaspoon cornstarch

⅓ cup sugar

preparation

  1. Preheat the oven to 375F.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt, stir to combine.
  3. In another bowl, combine sugar, eggs, olive oil, and lemon juice.
  4. Combine together and stir with a spatula until just combined.
  5. Transfer to a 9 inch cake pan that has been coated in olive oil. Sprinkle additional 1 teaspoon of sugar over the top.
  6. Bake for 25-30 minutes until a deep golden brown and crackling on the top.
  7. While the cake is baking, add the ingredients for the blackberry sauce into a small saucepan. Simmer on medium/low for 5-7 minutes until the blackberries soften and a sauce forms. Serve cake with the sauce drizzled over it.