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Chef Jon Sargent's Winning Chile Olive Oil Dessert

Chef Jon Sargent won grand prize in our Boston Bakeoff for Charity with his Chile Olive Oil Cake with Chilean Orange Mascarpone, Mint & Basil Berries. A truly Chile Fresh Dessert!


  • Topping:
  • 3 # Fresh cranberries
  • 1 pint of sugar
  • 3 cups orange juice
  • ½ cup Chile Olive oil
  • Batter:
  • 1# All purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp Sa;t
  • 6 eggs
  • 1 ½ # sugar
  • zest of 1 orange
  • 12 oz Bold Chile Olive Oil
  • 1# 4 oz milk
  • 1 Tbl Chopped Rosemary
  • Marscarpone:
  • 1# Marscarpone
  • ½ # Crème Fraiche
  • 3 Tbl Honey
  • ¼ cup confectioners sugar
  • zest of 3 oranges
  • 1/3 cup Chile Olive Oil
  • Crumble:
  • 1# Butter
  • 1# Sugar
  • 1# Almond Flour
  • 1# All Purpose Flour
  • 1 TSP Sea Salt


  • Topping:
  • Place cranberries in a pot with about 1 pint of sugar and bring  to a boil and let it come down to a very low simmer for about 10 minutes so the cranberries would cook down.
  • Then lay them out on a hotel pan to cool rapidly
  • Once cooled to about room temperature fold in blue berries and orange segments.
  • Batter:  
  • Add the eggs to a mixer with the sugar and orange zest, whip them until they become Smooth and fluffy, then add ½ of the Chile Olive Oil in a steady stream and half of the milk at the same time, as to not over load the eggs with fat and make them fall.
  • After combining all of the dry ingredients left, bring it over to the mixer and change the attachment on it for the paddle and use to stir in the dry mix. Remember to sift your flour into the wet mix. Once starts to incorporate alternate the remaining liquids in with the dry till all is finished. Do not over mix your batter; work it as little as possible. Pour into molds and bake at 325 in a convection 375 in an induction for 7 to 10 minutes depending on your oven.
  • Marscapone:  
  • Place all ingredients in a food processor and spin until incorporated, this will be thin and flat looking, adjust the flavor, and spin some more until it becomes thick.
  • Now all the components are ready for assembly. 
  • Crumble: 
  • Mix till it becomes mealy and crumble onto a sheet tray, bake this at 325 for about 10 minutes, using a wooden spoon or off set spatula break up the crumbles and bake another 5 minutes doing the same thing.
  • Repeat this process another time and cool it till room temp. Give it one last chop with the spoon or spatula.
  • You might also like these tasty desserts: 
  • Olive Oil Cake with EVOO Pudding & Plums
  • Yogurt and Olive Oil Mousse with Berry Compote
  • More from Chef Jon Sargent here


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936