Hugo Spritz Olive Oil Cake

When OOLIO gifted me their hand-harvested, organic Sicilian olive oil, I knew it deserved something special. Golden and silky, it’s the kind of ingredient that transforms a bake.

That’s when I thought of the Hugo Spritz. A cocktail that’s light, floral, and a little pop culture moment of its own (yes, even Real Housewives of Atlanta made it iconic). Why not turn that sparkle into a cake?

• The result is a loaf that’s tender, velvety, and full of surprise. The olive oil keeps it rich yet soft, while lime zest, mint, and elderflower bring the bright, refreshing notes of the spritz. And the mascarpone frosting? It ties it all together with a tangy, airy finish.

For me, it’s more than dessert… it’s a little piece of summer, a little piece of pop culture, and the kind of bake that feels at home on a dinner party table.

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Hugo Spritz Olive Oil Cake Recipe

Yield: 8-10 slices

Prep Time: 20 minutes

Bake Time: 45-55 minutes

For the Cake:

• 1 ½ cups (180 g) cake flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (150 g) granulated sugar

• ½ cup (120 ml) high-quality olive oil (fruity, not overly peppery)

• 2 large eggs, room temp

• Zest of 2 limes

• ¼ cup (60 ml) elderflower liqueur (St-Germain) or elderflower cordial/syrup

• ½ cup (120 g) Greek yogurt or sour cream

• ¼ cup (60 ml) buttermilk

• 1 tsp vanilla extract

For the Prosecco Syrup:

• ½ cup (120 ml) prosecco

• ¼ cup (50 g) sugar

• 1–2 tbsp elderflower liqueur (St-Germain) or syrup

• 2–3 mint leaves (steeped, then strained)

For the Marscapone Elderflower Frosting:

• 1 cup (225 g) cold mascarpone cheese

• ½ cup (120 ml) cold heavy cream

• ½ cup (60 g) powdered sugar (adjust to taste)

• 1 tbsp elderflower liqueur (St-Germain) or elderflower syrup

• Zest of 1 lime

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan with olive oil + line with parchment (overhang for easy lift).

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk sugar + olive oil until combined and glossy. Add eggs one at a time until emulsified.

4. Stir in lime zest, vanilla, and elderflower liqueur.

5. Add dry ingredients in two additions, alternating with yogurt and buttermilk. Mix until smooth (batter will be pourable, not thick).

6. Pour into prepared pan, smooth top.

7. Bake 45-55 min or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool in pan 10–15 min, then lift out to a wire rack.

9. Simmer prosecco + sugar until slightly reduced. Stir in elderflower + mint, strain, and cool.

10. While cake is still warm, brush generously with syrup.

11. In a mixing bowl, whisk mascarpone with powdered sugar, lime zest, vanilla, and elderflower until smooth. Slowly stream in heavy cream while beating on medium speed.

12. Continue beating until soft–medium peaks form. Thick enough to spread, but still silky.

13. Garnish with lime zest, thin lime slices, and fresh mint sprigs.