recipes

Citrus Olive Oil Cake

This Citrus Olive Oil Cake is bursting with citrus flavours. Wonderful to serve during the cooler months when citrus season is at its peak!

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Ingredients

  • 3 tbsp organic golden sugar or granulated white sugar
  • 10-12 very thin slices of citrus (mix of tangerines, oranges and grapefruit)
  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 3/4 tsp salt
  • Zest of one orange (about 1 tsp)
  • 1 ½ cups organic golden sugar or granulated white sugar
  • 1 ¼ cup + 2 tbsp plain Greek yogurt
  • 1 cup extra Virgin Olive oil
  • 3 eggs
  • 1 tsp vanilla extract
How to Make It
  1. Preheat the oven to 350F. Brush the bottom and sides of a 9 inch round cake pan with olive oil. Line the bottom of the pan with parchment paper and then dust evenly with sugar. Arrange the citrus slices in the bottom of the pan, overlapping slightly if desired.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and orange zest.
  3. In a large bowl add the sugar, yogurt, olive oil, eggs, vanilla extract and use a whisk to whisk vigorously until combined, about 1-2 minutes.
  4. Add the dry ingredients to the wet ingredients and stir until smooth and combined.
  5. Pour into the prepared pan and bake for 45-60 minutes, until a toothpick comes out clean and the cake is golden brown on top.
  6. Start checking at the 40 minute mark as ovens do vary.
  7. When the cake is done, move to a wire rack to cool. While the cake is still warm, run an offset spatula or butter knife gently around the edges of the pan. Let cool in the pan for 40 minutes and then gently remove to a wire rack to finish cooling by placing the wire rack on top of the cake pan and invert to flip out.
  8. When the cake is fully cooled, carefully transfer to a platter or plate.
  9. Serve topped with a dollop of whipped cream or Greek yogurt if desired.