Pineapple Olive Oil Cake Inspired by my Stay at Masseria Potenti

Experience the sweet blend of Italian tradition and tropical flair with my Pineapple Olive Oil Cake, a recipe inspired by my unforgettable stay at Masseria Potenti in Puglia. During a cooking class with Maria, whose pastries enchant everyone at the farmhouse each morning, I discovered the secret behind the irresistible charm of her baked goods—using the farm's own extra virgin olive oil. This cake is my take on bringing a piece of Puglia into your home, with a twist of my favorite fruit: pineapple.

In the rustic kitchen of Masseria Potenti, surrounded by the lush Puglian landscape, Maria shared with me the techniques of incorporating olive oil into desserts for a moist, rich texture and a deeply satisfying flavor. Inspired by this, I decided to create a cake that not only embodies the essence of Puglia's olive oil but also echoes my love for pineapples, which add a bright, tropical contrast to the fruity depth of the oil. This cake is beautifully simple, made with ingredients that let its fresh, natural flavors shine through.

I'm thrilled at the opportunity to bring this experience to you during our upcoming "Savour the Slow" retreat in September. Guests will have the chance to meet Maria, learn her techniques, and immerse themselves in the authentic lifestyle of Masseria Potenti. Until then, let this Pineapple Olive Oil Cake be a sweet preview of what’s to come. Whether you’re a seasoned baker or a curious cook, this recipe promises to transport your senses to the sun-drenched fields of Italy, one bite at a time.

Pineapple Olive Oil Cake

What you’ll need:

1 pineapple, skin removed, sliced & cored
300g sugar
4 eggs, room temperature
250g flour
2 tsp baking powder
90g butter, room temperature
100ml olive oil
120g natural Greek yoghurt
1 tsp vanilla

What to do:

Preheat oven to 180 degrees Celsius
Lay pineapple rings on a tray and sprinkle with 3-4 tbsp of the sugar over it, set aside.
In a stand up mixer combing: butter & sugar. Cream for 4 minutes till combined & pale.
Add the eggs, olive oil, yoghurt & vanilla into the butter mix. Combine well.
Sift the flour & baking powder, combine with a pinch of salt.
Fold the flour mix into the wet ingredients and combine.
Grease & flour a spring form cake tin
Layer half the pineapple on the bottom, pour the cake batter over the top, and lay the remaining pineapple on top.
Bake for 45-60 minutes till a skewer comes out clean