This versatile store-cupboard cake is ideal for using up fresh or frozen fruit. Frozen mixed berries or diced apple work beautifully, but feel free to mix and match whatever fruit you have on hand. If you’re using red berries, set a few aside to make a pretty pink icing to drizzle over the cooling cake.
The cake itself isn’t overly sweet, making it perfect for dessert served warm with ice cream or crème fraîche. Using extra virgin olive oil adds a rich, grassy depth and a more grown-up flavour. Alternatively, a lighter oil lets the honey and fruit shine through — choose whichever suits your taste.
Servings: 10–12 servings Preparation: 20 minutes + baking time.
Ingredients
150ml Olive oil 150g Honey 4 Eggs, medium (3 large) 200g Grou…