introduction

This cake uses olive oil and fresh citrus. It feels light and moist. It has a soft cream on top made with citrus juice and cream. You can make it for a small party or a quiet night. If you like to try new kitchen tools, see what else can you do with a Ninja Creami for dessert ideas.

why make this recipe

You make this cake because it tastes bright and simple. The olive oil keeps the cake soft. The citrus cream adds fresh flavor and a smooth finish. This cake pairs well with many meals, such as a warm pasta dish or tea.

how to make Citrus Olive Oil Cake Topped with a Citrus Cream

You mix the wet and dry parts in two bowls. You fold them gently so the cake stays light. You bake until a toothpick comes out clean. After the cake cools, you pour the citrus cream on top and let it set. For a sweet twist, serve it with a scoop from an apple pie ice cream delight.

Ingredients :

1 1/2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
3 large eggs
3/4 cup extra virgin olive oil
1/2 cup milk (room temp)
Zest of 2 oranges and 1 lemon
1/4 cup fresh orange juice
1 tsp vanilla extract

Citrus cream:

1 cup heavy cream
1/3 cup powdered sugar
2 tbsp lemon juice
1 tbsp orange zest

Directions :

Preheat the oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with paper.
In a bowl, mix flour, sugar, baking powder, and salt. Stir with a fork.
In another bowl, beat eggs. Add olive oil, milk, orange juice, vanilla, and citrus zest. Mix well.
Add the dry mix to the wet mix. Fold with a spatula until just mixed. Do not overmix.
Pour the batter into the pan. Smooth the top.
Bake 30–35 minutes. Test with a toothpick; it should come out clean.
Let the cake cool in the pan for 10 minutes. Turn it out on a rack and cool fully.
For the cream: beat heavy cream and powdered sugar until medium peaks form. Fold in lemon juice and orange zest.
Spread the cream over the cooled cake. Chill for 30 minutes to set the cream.

how to serve Citrus Olive Oil Cake Topped with a Citrus Cream

Cut the cake into slices with a sharp knife. Serve on small plates. Add a thin slice of orange on top for color. You can serve it after a main dish like a stew with dumplings to end the meal with a light, fresh note.

how to store Citrus Olive Oil Cake Topped with a Citrus Cream

Cover the cake with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 3 days. If you need to store longer, freeze slices in a sealed bag for up to 1 month. Thaw in the fridge before serving.

tips to make Citrus Olive Oil Cake Topped with a Citrus Cream

Use room temperature eggs and milk for even mixing.
Do not overmix the batter. Fold until just combined.
Use good olive oil for the best taste.
Chill the cake before slicing to keep the cream neat.
For more baking ideas, try a loaf like butternut squash bread with walnuts.

variation (if any)

Add 1/2 cup almond meal for a nutty crumb.
Swap lemon for lime in the cream for a tart twist.
Make cupcakes and pipe the citrus cream on top for single servings.

FAQs

Q: Can I use a different oil?
A: Yes. Use a mild oil like sunflower or canola, but olive oil gives a nice flavor.

Q: Can I make the cream lighter?
A: Yes. Use half yogurt and half cream for a lighter top.

Q: Can I bake this in a loaf pan?
A: Yes. Bake longer until a toothpick comes out clean. Check at 40 minutes.

Q: Do I need to use fresh citrus?
A: Fresh juice and zest give the best taste. Bottled juice will work but may taste less bright.

Q: Can I skip the sugar in the cream?
A: You can reduce sugar, but the cream will be less sweet and more tart.

Conclusion

For the original recipe and more tips, see Citrus Olive Oil Cake Topped with a Citrus Cream – Fig & Olive Platter.