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Cherry Olive Oil Jam Cake Recipe Page
“Olive a Cake with Cherries, Don’t You?”
by Marnie Dillury

My husband said this Victoria Sponge made with Chantilly Cream and Olive Branch Cherry Jam was the “nicest and most moist sponge he had ever eaten”! Marnie Dillury


  2. 175 g unsalted butter
  3. 175 g caster sugar or golden caster sugar
  4. 3 large eggs
  5. 2 tsp good Madagascar Vanilla
  6. 175 g self-raising flour
  8. 1/2 jar Olive Branch Cherry Jam with Olive Oil
  9. 750 ml double cream whipped Chantilly style (with superfine sugar and heavy on the Vanilla)
  10. Fresh Cherries, pitted, to taste

Cooking Instructions:

  1. Set the oven to180C/gas 4. Lightly butter two 20cm cake tins. I use heart-shaped tins and suggest baking with love. Makes the cakes taste better. ;-)
  2. Cream the butter and sugar together until light and fluffy
  3. Beat in one egg at a time until the mixture is a smooth paste
  4. Stir in the Vanilla Extract/Essence
  5. Gently fold in the self-raising flour with a spatula and divide the mixture evenly into the prepared tins
  6. Bake for 20-22 minutes at Mark 4. Leave to cool almost entirely; then remove from the tins
  7. Whip the cream until thick and well-flavoured with sugar and Vanilla
  8. Split both layers of cake by marking the halfway point with a sharp knife and gently pulling a piece of (unflavoured) dental floss through. Then, while the cake is still barely warm, slather two of those layers with the 1/2 jar of Olive Branch Cherry Jam.. or more to taste. Set aside to fully cool
  9. Assemble the cake as follows: bottom layer is jam-topped cake spread with a small amount of the Chantilly cream. Next layer would be topped with a larger amount of cream, then pitted fresh ripe cherry halves to taste. Third layer would be jam and cream again. Top may either be decorated with cream and fruit (if it's to be served immediately) or dusted with icing sugar if it's to be kept (or to cut down on the calories). This is a very tall, showy cake which serves up messy and moist and wonderful. If you want it to serve it up more neatly, just use three layers of the cake, one in-between filled with jam and cream, and the other with fruit and cream. (This way the cook also gets a sneaky leftover cake layer and fruit, jam & cream to play with. Why not layer it all in crystal whiskey tumblers for an extra little pudding when the cake disappears!)
  10. Serve and enjoy!
  11. COOK's NOTE: I haven't tried it yet, but next time I'm going to use Olive Branch Apricot Jam and roasted fresh peaches with nutmeg-flavoured custard cream. Bet it will be delish! These olive oil jams keep the cake very moist, and also are less icky-sweet than most commercial jams so I think they will work better in many recipes that call for jam. In fact... Olive a Nice Trifle now and then! ;-)
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