Savory Sundried Tomato Olive Oil Cake with Whipped Goat Cheese

Difficulty: Medium | Makes: 12 Servings

A deliciously savory dessert for those without a sweet tooth!


For the Olive Oil Cake

  • 3 eggs
  • 2 cups sugar
  • 1 1/4 cups milk
  • 1 1/2 cups Roland® Olive Oil
  • 1/4 cup sun dried tomato syrup (see recipe below)
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 cups all-purpose flour

Sundried Tomato Syrup

Tomato Jam

Whipped Goat Cheese

  • 10 ounces goat cheese, room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons honey
  • Black pepper, to taste


For the Sun-Dried Tomato Syrup

  1. Combine in a saucepan and blend tomatoes, water, and sugar using an immersion blender. Add thyme and boil for 2 minutes. Turn off the heat and let it cool
  2. Strain well and set aside

For the Tomato Jam

  1. Combine ingredients in a saucepan and simmer on low heat for 30 mins

For the Olive Oil Cake

  1. In a mixer, beat the eggs well then slowly add the sugar and beat for a few minutes until light and fluffy
  2. Next add the oil, sundried tomato syrup, lemon zest and juice, and milk. Sift the dry ingredients and slowly incorporate them to the wet ingredients
  3. Preheat the oven to 350 degrees F. Grease large cupcake molds or a 9-inch cake pan
  4. For cake, bake for 1 hour, for cupcakes bake for 30 minutes or until a cake tester comes out clean

For the Whipped Goat Cheese

  1. Beat goat cheese in an electric mixer and whip until light and fluffy. Slowly add in the heavy cream and then finish with honey and black pepper. Transfer to piping bag

To Assemble

  1. Scoop out the inside of the cupcake
  2. Brush on the sundried tomato syrup. Layer the tomato jam on the bottom and top with basil chiffonade then whipped goat cheese
  3. Garnish with basil and lemon zest