Olive Oil Sponge Cake

Note: This is a guest post contributed by a fellow blogger and my very good friend Sheena over at ThisIsSheena.com | Recipe & Photos by Sheena

When I wrote about my time in Italy learning organic farming, I was asked repeatedly to post recipes from my time there. So here I go, I learnt to make this cake from Suzanne, another volunteer like me. During our time there, our farm hosted an organic dinner and movie night for some of the locals in Palombara Sabina. We served four simple courses – antipasti that included fresh ricotta with arugula and grilled zucchini, legume soup with rosemary crostini, a mixed greens salad and this olive oil sponge cake topped with juicy golden plums and bottomless pitchers of the farm’s delicious organic red wine. We screened the Paul Newman and Robert Redford film The Sting but in Italian so La Stangata and by the end of it, every single slice of the cake was demolished. Make this once and you’ll know why.


You can top the sponge with any fruit or ice it any way you like. The trees at the farm were heaving with sweet plums so Suzanne used them and made a syrup using sugar, vanilla beans, sweet white wine and lemon. She generously drizzled the syrup on top and halfway through and topped the cake with fresh plum slices.


Head over here to find the recipe for this irresitable Olive Oil Sponge Cake.

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