Description
A light and moist cake made with olive oil and fresh citrus, topped with a smooth citrus cream.
Ingredients
Scale
- 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
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp orange zest
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). 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 for 30โ35 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.
- Cut the cake into slices and serve. Add a thin slice of orange on top for color.
Notes
Use room temperature eggs and milk for even mixing. Chill the cake before slicing for neat cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg