08/28/2026
A Refinery staple since day one. 🤍
Our Olive Oil Cake has been on the menu since we opened our doors but if you’ve been with us for a while, you know we’re always finding a new way to serve it.
This summer? Passion fruit mousse, passion fruit gel + black sesame. Bright, fresh, a little unexpected, and SO good.
Kristen is taking you into the kitchen to show you exactly how we make the cake and yes, we’re sharing the recipe so you can make it at home, see below:
OLIVE OIL CAKE
150g whole egg
250g extra virgin olive oil
345g sugar
230g milk
275g all-purpose flour
3g baking soda
2g baking powder
2g salt
HOW TO MAKE IT
Whip the eggs and sugar until they’ve tripled in volume and become pale and light.
Slowly stream in the olive oil, allowing it to emulsify completely.
Alternate adding the dry ingredients and milk until everything is combined.
Pour into a prepared quarter sheet tray or 13x9-inch pan lined with parchment and nonstick spray.
Bake at 350°F on low fan until a cake tester comes out clean and the edges just begin to pull away from the pan.
The result? An incredibly moist, tender cake that gives us the perfect canvas to change things up throughout the year.
🍓 Balsamic roasted strawberries + whipped mascarpone
🍂 Pumpkin + cinnamon
❄️ Cranberry
☀️ And right now, passion fruit.
Save the recipe for later, and come taste the summer version while it’s here.
PassionFruit DessertRecipe
