5.0 from 6 votes
Italian Fruit Cake
This Italian fruit cake is light, fluffy, and dairy-free! A simple-to-make dessert perfect for spring and summer!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 12
Calories: 184 kcal
Course:
Dessert
Ingredients
- 300 g mixed fresh fruit
- 3 medium eggs
- 150 g sugar
- 65 ml lightly-flavoured extra-virgin olive oil or 85 g/3 oz melted butter
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 180 g all-purpose flour
- 1 tablespoon baking powder (17 g / ½ oz)
To decorate:
- 1 tablespoon powdered sugar
- 1 tablespoon apricot jam optional
Instructions
- Chop about ⅓ of fresh fruit for the cake batter and set them aside. Slice or chop the remaining fruit for the topping, and set them aside.
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 9-inch cake pan and set it aside.
- In a large bowl, place the eggs and sugar. Beat the mixture with an electric whisker until light and pale, then gently whisk in the olive oil, lemon juice and zest, and mix until all the ingredients are combined.
- Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter. Whisk until just combined (do not overmix).
- Add the chopped fruit to the batter and mix until just combined.
- Pour the cake batter into the prepared baking pan. Top the batter with the remaining fresh fruit.
- Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
- Remove the cake from the oven, allow to cool, then gently remove the cake from the pan.
- Brush your Italian fruit cake with apricot jam, or dust with powdered sugar and serve at room temperature. It's lovely topped with vanilla ice cream, fresh cream, or Greek yogurt.
Cup of Yum
Notes
- Please note that all my baking recipes are tested with gram measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
- Flour: For a more rustic cake, use 100 gr (3.5 ounces) of all-purpose flour and 80 gr (2.8 oz)of whole wheat flour.
- Butter: If you wish to use butter, replace the extra-virgin olive oil with 85 gr (3 oz) melted and cooled butter.
- Storage tips: It keeps well for 3 days, the cake stays nice and moist. If your kitchen is hot and humid, keep it in the fridge and bring to room temperature before serving. If the kitchen is cold, it doesn't need to be kept in the fridge. This cake freezes 100% perfectly.
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
124mg
(5%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
138IU
(3%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 124mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.