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If there ever was a cook's cake recipe, this is it: easy-peasy, fluffy, moist and fragrant. It's a cake that gets even better the longer it's on your counter. 



1/2 cup Tea Rose extra virgin olive oil*
1/4 cup extra virgin olive oil (mild or medium)
3 large eggs
3/4 cup milk
1 3/4 cups cake flour (or all purpose)
1-1/4 cup sugar
1 tsp baking powder
3/4 tsp salt
2 to 3 tbsp icing sugar for garnish

*For a more subtle rose flavour use less
Tea Rose but no less than 3/4 cup olive oil in total. 


Heat oven to 350 degrees with rack in the middle. Grease a 9" springform pan. In large bowl whisk flour, baking powder and salt. In mixing bowl whip eggs on medium until they foam (ideally use stand mixer). Add sugar then mix on high for about 3 minutes until fluffy and a light yellow. On medium speed, slowly add olive oils and mix for one minute. Do not over mix. Reduce speed to low, then add half of dry mixture and mix for about 1 minute before adding milk, mixing briefly for about 30 seconds. Then add the rest of the dry mixture and incorporate well. Pour in pan and bake until the top is a golden brown, about 45 minutes. Test for doneness by poking a toothpick in the centre. Cool then remove side of springform and leave to cool for an additional 2 hours on a wire rack. Generously sprinkle with icing sugar. Serve plain or with your favourite berries. This cake is also a great breakfast-on-the-go option instead of a muffin or sweet bun.