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Olive Oil Cake with Apple Compote

Breakfast Breakfast
Olive Oil Cake with Apple Compote
Our CEO and Founder, Sylvie, recently collaborated with our friend Aishwarya Iyer, CEO + Founder of Brightland, to talk about all things cooking and living in a golden state. We developed this recipe for a Brightland olive oil cake sweetened only with Just Date Syrup. It was a massive hit with our taste-testers but best of's so easy. Simple add-ins of citrus zest and cardamom make an easy recipe taste complex, and a straightforward apple compote pulls it all together. Be sure to snag the Q+A on the Brightland site as well!


For The Cake:

Wet Ingredients:

  • 1 cup Brightland's AWAKE
  • 2/3 cup Just Date Syrup
  • 1 cup whole milk Greek Yogurt (we used Straus)
  • 3 organic eggs
  • zest from 1/2 navel orange


Dry Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp ground cardamom
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt


Apple Compote:

  • 2 Pink Lady apples, diced 
  • Juice from 1/2 navel orange
  • Zest from 1/2 navel orange
  • 1/8 cup of Just Date Syrup
  • 1 pinch of ground cardamom
  • 1 tiny pinch of kosher salt

For the Cake:


  1. Mix the wet ingredients.
  2. Fold in the dry ingredients.
  3. Lightly rub a springform 9" round pan with Brightland's AWAKE, pour in the batter.
  4. Bake at 325 degrees F for 35-40 minutes, until a cake tester comes out clean. It's that simple!


For the Apple Compote:

  1. Stir all the ingredients except salt in a stainless steel plan over low heat and cover, checking every few minutes to prevent sticking to the pan.
  2. After the apples have released some of their water (approximately 5 minutes), uncover the pan and stir often until the liquid has just evaporated.
  3. Add a tiny pinch of salt towards the end.  Serve on top of cake!