Eleones, Hellenic Olive Products Olympia Health and Nutrition Award Silver 2016 Olympia Health and Nutrition Award Silver 2017
Sunday 15 December 2019
(GMT +2:00)

Olive oil, raisin and walnut cake

In Greece we love to eat this cake for breakfast or with our coffee.


1 cup (235ml) ELEONES Organic Early harvest Extra Virgin Olive Oil

1.5 cup (353ml) freshly squeezed orange juice

3.5 cups(822,5ml) flour

7.5gr baking powder

1.5 cups (353ml) sugar

1 cup (235ml) raisins

1 cup (235ml) chopped walnuts

1/2 tsp (2,5ml) clove

1 Tbs (15ml) cinnamon



Dissolve the sugar into the orange juice.

Then use a suitable bowl to mix the flour, the baking powder and the olive oil together. Make sure that the flour absorbs all the excess olive oil. Add the orange juice with the dissolved sugar in the bowl and mix together.

After the mass of the mixture is homogeneous add the clove, the cinnamon then the raisins and the chopped walnuts. Mix once again well using your hands.

Grease the pan using a bit of olive oil. Pour the mixture into the cake pan and spread it evenly.

Put it in a preheated oven at 175oC for approximately 50mins (note: baking time differs depending on the oven you are using). We suggest to check if the cake is ready by using a wooden toothpick. You just insert the toothpick into the mass of the cake. When you pull out the toothpick and it has no cake residue on it then your cake is ready. If there is residue bake it a bit more and check again in a while till no residue is visible. 

Your cake is ready.