Olive Oil Citrus Cake
A tender single-layer cake perfumed with orange zest, good olive oil, and a whisper of almond.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 10
- Level
- Easy
Photo by Nathan Dumlao on Unsplash
Olive oil cakes have a particular kind of grace: moist without being heavy, sweet without being cloying, and sturdy enough to keep beautifully for days.
Use a fruity olive oil you would happily taste from a spoon. It is the backbone of the cake.
Finishing touch
Serve with whipped mascarpone and macerated strawberries, or keep it plain with coffee in the afternoon.
The recipe
Tick ingredients off as you go. Quantities scale with servings.
Ingredients 9 items
Method 5 steps
Rub orange zest into sugar with your fingertips until fragrant.
3 minWhisk in eggs, then olive oil and milk.
5 minFold in flours, baking powder, and salt.
45 minPour into a lined 9-inch pan and bake at 350 F until deeply golden.
Cool in the pan before slicing.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.
Elena Marsh
Mira Alden