Olive Oil Poppy Seed Cake with Goat Cheese Panna Cotta and Fresh Berries

Photo by Kevin Marple

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8-10 Servings

  • 1¾ cups sugar
  • 1⅓ cups olive oil
  • 1¼ cups milk
  • 3 eggs,Zest of 1 orange
  • ⅓ cup orange juice
  • ¼ cup Cointreau
  • 2 cups all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup poppy seeds
  • Panna Cotta
  • 4 cups heavy cream
  • 2¼ cups milk
  • 1 cup sugar
  • 8 sheets gelatin bloomed in ice water
  • ½ cup chèvre
  • Pinch salt
  • Fresh black pepper
  • Berries
  • 1 pint strawberries
  • ½ cup sugar
  • 2 teaspoons lemon juice


  1. In bowl of stand mixer fitted with whisk attachment, whisk together first 7 ingredients.
  2. In second bowl, combine flour, salt, baking soda, baking powder, and poppy seeds. Add dry ingredients into egg mixture and whisk until smooth.
  3. Preheat oven to 350 degrees. Pour batter into 10-inch cake pan that has been sprayed and lined with parchment paper. Bake about 45 minutes, until cake tester comes out clean.
  4. Let cool in pan on rack, 30 minutes, then unmold and let cool completely.

Panna Cotta

  1. In saucepan, bring cream, milk, and sugar to boil. Remove from heat.
  2. Whisk in gelatin, chèvre, salt, and pepper. Pour into prepared molds and refrigerate until set.


  1. Slice strawberries, then toss in a bowl with sugar and lemon juice.
  2. Serve with cake and panna cotta.
  • from Pastry Chef Maggie Huff of FT33, Dallas, TX

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