There’s something truly special about the aroma of a freshly baked cake filling the kitchen. And when that cake is made with premium extra virgin olive oil, warm spices and crunchy walnuts, the result is pure Mediterranean comfort.
This Greek walnut cake is a classic dessert that blends the earthy richness of walnuts with the fruity, velvety texture of Mia Elia Extra Virgin Olive Oil. Light, moist, and delicately spiced, it’s perfect for any occasion.
Why This Greek Walnut Cake Stands Out
What makes this cake truly unique is the use of olive oil instead of butter. Olive oil brings moisture, enhances flavor and creates a soft, tender crumb that stays fresh for days. Using Mia Elia Extra Virgin Olive Oil adds a subtle fruity aroma and a smooth texture, elevating this simple cake into a gourmet experience.
Unlike butter-based cakes, olive oil cakes are naturally lighter, making them ideal for Mediterranean-style desserts.
Ingredients You’ll Need
- 2 large eggs (separated into yolks and whites)
- 1 cup sugar
- ½ cup Mia Elia Extra Virgin Olive Oil
- ½ cup milk
- 1½ cups self-rising flour
- 1 tsp baking powder
- ½ tbsp ground cinnamon
- ½ tbsp ground clove
- ½ cup finely chopped walnuts
- 1 tsp brandy (optional, but delicious)
Tip: Make sure your ingredients are at room temperature for a smooth, fluffy batter.
Step-by-Step Instructions for a Perfect Cake
- Preheat your oven to 200 °C (390 °F). Grease and lightly flour your cake pan.
- Separate the eggs into yolks and whites.
- In a large mixing bowl, beat the yolks with sugar for 3–4 minutes, until pale and fluffy.
- Slowly drizzle in Mia Elia olive oil, whisking continuously to create a smooth, emulsified batter.
- Add the milk and brandy, stirring until fully incorporated.
- In another bowl, beat the egg whites into a firm meringue.
- Gently fold the meringue into the yolk mixture with a spatula to maintain its airy texture.
- In a separate bowl, combine the dry ingredients — flour, baking powder, cinnamon, clove, and walnuts.
- Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a knife inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack. Dust with powdered sugar before serving if desired.
👉 Related Recipe: Love baking with olive oil? Try our bright and citrusy Orange Olive Oil Cake — a refreshing twist on a Mediterranean favorite.
Why Use Olive Oil in Baking?
- Baking with olive oil, it’s a Mediterranean tradition. Here’s why:
- Keeps the cake moist and soft for days.
- Enhances flavors without overpowering.
- Healthier alternative to butter, rich in monounsaturated fats.
- Stable at baking temperatures, perfect for consistent results.
Mia Elia Extra Virgin Olive Oil is cold-pressed and 100% natural, with a smooth flavor profile that complements both sweet and savory bakes.
Serving Ideas & Pairings for the Cake
This Greek walnut cake is delicious on its own, but you can make it extra special with simple touches:
- Dust with powdered sugar for a classic look.
- Drizzle with warm honey or a touch of Mia Elia olive oil for shine and richness.
- Serve with Greek coffee, herbal tea, or a scoop of vanilla gelato for a dessert-worthy moment.
It’s equally perfect as an afternoon snack or a light, elegant dessert after dinner.
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