Pineapple-Olive Oil Sponge Cake

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Recipe from Chef Gabriele Riva




Large Eggs
Extra Virgin Olive Oil
Cake Flour
Whole Milk
Baking Powder
Lemon Zest
Fresh Pineapple
Slices or Wedges

6 whole
2-1/2 cups
1-3/4 cup
2-1/8 cup
2-1/2 TBSP
2 units

1/2 cup

  1. Preheat oven to 350 F. Remove skin and core of fresh pineapple. Cut 1/2" thick slices. Drain any excess liquid, set aside.
  2. In a Kitchen Aid mixer with whisk attachment, whip eggs (room temperature) with the sugar until light and fluffy.
  3. While mixture is whipping, sift flour, baking powder and salt together. Turn mixer off, add in sifted dry ingredients.
  4. Start the mixer again in low speed and while mixing, add the olive slowly. Note: Do not do this on high speed!
  5. When olive oil is incorporated, add the milk and lemon zest. Increase speed to homogenize mixture.
  6. Pour the batter into the Silpat® Entremet. Add the pineapple slices to top evenly spaced.
  7. Bake at 350 F about 25 to 30 minutes, until it feels firm to the touch in the center and slightly golden.
  8. Cool down sponge on wire rack. When sponge is cool, turn upside down onto a large plate to demold.
  9. Keep the sponge cake at room temperature in an airtight container for up to 3 days. Freeze to keep longer.

Canned pineapple can be used as a substitute. As there is excess packing liquid, drain excess juice well before using.

pineapple cake
pineapple olive oil cake

Tools & Equipment

  • Silpat® Entremet
  • Kitchen Aid Mixer, whisk attachment
  • Half sheet baking tray (13"x18")
  • Rubber spatula
  • Strainer (to drain pineapple)
  • Wire Rack for cooling
  • Flour sifter
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board

challenging difficulty level
pineapple olive oil sponge cake

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