Spicy olive oil cake

Spicy olive oil cake

This spicy olive oil cake is a lighter (and cheaper) twist to the traditional cake – all the spice we associate with the season, minus the fruit. Enjoy!

  • 55 mins
  • Makes 1 cake
  • Intermediate


  • 625ml flour, sifted
  • 500ml brown sugar
  • 10ml ground ginger
  • 5ml cinnamon
  • 3ml nutmeg
  • 3ml ground cloves
  • 3ml allspice
  • 150g walnuts, chopped
  • 250ml buttermilk
  • 3 eggs
  • 250ml olive oil


  • 250ml Mascarpone cheese
  • 125ml soft butter
  • 500ml icing sugar
  • 5ml vanilla extract


  1. Preheat oven to 180°C and line two 23cm springform cake tins with baking paper. In a bowl, combine all
    the dry ingredients.
  2. Beat the buttermilk, eggs and oil until incorporated. Mix the dry ingredients through the wet ingredients until just combined.
  3. Pour the mixture equally into the cake tins and bake for 40 minutes until a testing needle comes out clean. Set aside to cool.
  4. For the icing, beat the cream cheese and butter until creamy. Add icing sugar, alternating with the vanilla,
    and beat until smooth. Ice the cooled cake.
Click here to download the bunting printable


Magazine issue date: Dec, 2014

Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.


Send this to a friend