Saffron and olive oil cake

Preparation info
  • Makes


    medium cake
    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Olive oil, instead of butter, is used for baking in Mediterranean countries where there are a lot more olive trees than dairy cattle. If your cholesterol is a tad high as well, then olive oil is a perfect substitute, so you don’t need to feel too guilty about snacking on cake.


  • 175 ml virgin olive oil (preferably not too strong), plus extra for oiling
  • A couple of good pinches of saffron strands, soaked in 2 tbsp milk overnight


Preheat the oven to 180°C/gas mark 4. Lightly oil a round 18-20 x 6-8cm deep, loose-bottomed cake tin and line with greaseproof paper.

Put the saffron-infused milk, eggs and sugar in a mixing bowl and whisk until light, fluffy and doubled in volume. Slowly pour in the olive oil