Olive Cake

Olive Cake


  • 2 cups Winnie’s Pure Health Chapati Afya flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons ground cardamom

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 3 Winnie’s Pure Health Organic Free Range Eggs

  • ½ cup extra-virgin olive oil

  • 1 cup plain nonfat yogurt

  • 1 ½ cups pitted black olives, chopped

  • Grated zest and juice from 1 orange

  • ½ cup currants

  • 1 cup crystallized ginger, diced

  • 2 tablespoons fennel seeds

  • 1 ½ cups Winnie’s Pure Health Honey


  • Heat the oven to 180 degrees Celsius. Grease a round 9-inch cake pan, and cover with a circle of parchment paper, and grease the paper
  • Combine the flour, baking powder, baking soda, cardamom, cinnamon, and cloves in a bowl and blend with a whisk. Set aside. In a mixing bowl combine the eggs, olive oil, yogurt and whisk until smooth. Stir in the dry ingredients. Fold in the olives, orange zest, currants, ginger, and fennel seeds. Stir until smooth
  • Spoon the batter into the cake pan and bake for 35 to 40 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool
  • When the cake has cooled slightly, but is still warm, run a knife around the edges. Put a flat plate on top of the cake, flip it onto the plate, then cover the cake with a serving plate and flip it again