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Rhubarb and Olive Oil Cake Trifle

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


Olive oil cake

  • 1 1/4 cup of Barambah olive oil
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 cups plain flour
  • 1/3 cup polenta
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon salt
  • 4 tablespoons of port, Marsala or other liqueur that you have sitting in your pantry
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon vanilla essence
  • 3 eggs

Cake soak

  • 1 jar of blackberry jam
  • 1 cup of water
  • 1/2 cup of sloe gin, or any other port or liquor you might have in the cupboard (Marsala would work just fine)

Roasted rhubarb

  • 3 bunches of rhubarb
  • Zest of 1 orange
  • Juice of 1 orange
  • 1/2 cup maple syrup
  • 300g of white chocolate, (250g melted, 50g grated)
  • 200g Barambah pure cream
  • 200g Barambah sour cream
  • Fresh berries


For the cake:

  1. Preheat oven to 180 Celsius
  2. Coat a 28cm x 18cm brownie tin with olive oil. Sprinkle the pan with sugar, moving it around until all of the sides are coated
  3. Mix together the flour, polenta, baking powder, bicarbonate soda and salt.
  4. In another bowl stir together the liqueur, lemon juice and vanilla.
  5. Beat the eggs, lemon zest and sugars until pale. Add the olive oil in a slow stream, beating the mixture at the same time so that it is incorporated and thickens.
  6. Fold through the dry ingredients until they are incorporated
  7. Fold through the liquor, lemon juice and vanilla.
  8. Scrape the batter into the pan and sprinkle sugar over the top.
  9. Bake for 40 minutes or until golden.

For the cake soak:

  1. Add all ingredients into a saucepan, over a low heat and stir until the jam has dissolved. Set aside.

For the rhubarb:

  1. Preheat oven to 180 celsius.

This trifle is a commitment but the end result makes it completely worth it!

So fresh...from Paddock to Plate