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Olive Oil Cake with Cantaloupe and Honeydew Cubes

Serves: Makes 8 servings


  • 1 small cantaloupe, peeled, seeded and cut into ½" cubes
  • 1 small honeydew melon, peeled, seeded and cut into ½" cubes
  • 4 large eggs plus 1 yolk
  • 8 ounces sugar
  • ½ teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 8 ounces cake flour
  • 1 cup extra-virgin olive oil, plus more for greasing pan
  • ¾ cup heavy cream
  • 1 tablespoon powdered sugar
  • Mint leaves for garnish


A tender crumb and an essence of citrus makes this delicate cake a perfect partner to afternoon coffee or tea.

Place cantaloupe and honeydew cubes into separate food saver bags, arranging cubes in single layers. Seal bags and place in refrigerator for 2–4 hours.

Meanwhile, preheat oven to 350°F. Grease a springform pan with olive oil and line bottom with oiled parchment paper. Combine eggs, yolk, sugar, salt and lemon juice in a mixer bowl. Mix on high speed with whisk attachment until eggs have tripled in volume. Remove bowl from mixer and fold in cake flour. Fold in olive oil and pour batter into pan. Bake for 30–45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely before removing sides of pan.

Place heavy cream in mixing bowl with whisk attachment. Whisk on medium speed until thickened. Stop mixer and add powdered sugar. Mix on medium speed to incorporate powdered sugar and increase speed to high. Whip cream until stiff peaks form.

To serve, cut cake into 8 wedges. Garnish with melon cubes, whipped cream and mint leaves.

Tested and perfected in the Sur la Table kitchen

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