On first glance out of the oven, this Citrus Olive Oil Cake looks quite simple. Humble, even. But this is a cake that makes the house smell so sweet and fragrant, a cake you truly can’t stop eating. You’ll want to sneak a slice at the end of a long day with a glass of wine. And then you’ll be tempted to have a slice in the morning with your coffee. The heavenly aroma and texture of the olive oil, the punch of oranges and lemons, and a tame amount of sugar that doesn’t overwhelm makes this a cake you’ll want to keep on a regular rotation.
Video: How to Make Citrus Olive Oil Cake
Why Olive Oil?
If you’ve haven’t baked a cake with olive oil, you are in for a very pleasant surprise. The texture is tender and moist, outlasting butter cakes by several days – although good luck if you can keep it around that long! The flavor of an olive oil cake is earthy and floral, especially when you incorporate the rich flavor of Filippo Berio Organic Extra Virgin Olive Oil. Sweet sherry bolsters and deepens the full-bodied flavor of the oil, and candied orange slices, if you choose to make them, knock this cake out of the park. Dusting the pan with sugar before you add the batter imparts a subtle crunch. All of these elements add up to a winner.
How to Make a Citrus Olive Oil Cake?
For the most part, this is an incredibly simple cake, mixing dry and wet ingredients together and baking for 35 minutes or so. One trick we’ve got up our sleeve here to take the flavor up a level: rub the citrus zest into the sugar before incorporating to make it super fragrant and flavorful. To finish the cake, you can simply sprinkle it with confectioner’s sugar (especially if you’ll be having it for breakfast) or if you want to get a little fancy and make an impression, decorate the top with candied orange slices and pistachios. Line the bottom of the pan with a circle of parchment paper. Brush the parchment with oil. Generously sprinkle the pan with 2 to 3 tablespoons of sugar, tilting it to coat the bottom and sides, and tap out the excess. Add the eggs and whisk for about 45 seconds, or until the mixture lightens in color. Stir in the olive oil and sherry, and whisk until smooth. Add the dry ingredients to the batter and whisk just until smooth. Place the pan on a rack to cool for 15 minutes. Run a knife around the edge of the pan, and remove the sides and bottom (or invert the cake onto a plate if using a layer cake pan and then turn right side up). Remove the parchment and let the cake rest on the rack until it is cool. Add the orange slices and adjust the heat to a simmer. Simmer, turning the oranges with tongs in the syrup occasionally, for 15 to 18 minutes, or until they are translucent. (If the syrup reduces to a sticky thickness, add more water, a few tablespoons at a time.) Leave the oranges in the syrup until lukewarm.
