This Citrus Olive Oil cake is one that I’ve been meaning to share with all of you for some time now. It’s simple, delicious AND tastes even better the second day! I love adding citrus, (especially the zest) to give it a vibrant flavor.
Ingredients:
Zest of 2 citrus fruits
1/3 cup of fresh squeezed citrus juice (In my case, two ripe oranges were exactly enough)
4 eggs
1 cup flour
1 cup sugar
1/2 cup olive oil
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
Directions:
Measure the flour, salt and baking powder into a medium sized bowl and mix with a fork to remove any clumps.
Zest your citrus fruit over the flour mixture and mix the zest in.
*Note: the more zest, the more flavorful the cake but make sure not to get any of the white layer of the citrus in it, otherwise it will add bitterness to the cake.
Juice the fruits, if you don’t get up to 1/3 of a cup, squeeze more going half by half until you get that measurement.
Get a 10-11 inch circular pan and spray with baking oil on the inside of the baking pan. Sprinkle a handful of flour into the pan and shake it around to spread the flour. This will help avoid a sticky cake.
In a large bowl, whisk the four eggs with the sugar and vanilla for a couple of minutes until it develops a froth on the top.
Add in the olive oil and continue whisking, then add the fresh squeezed juice and again, continue whisking.
Add in the flour mixture little by little and mix each time until the batter is nice and smooth – the flour will often clump in this phase so you can either sift the flour mixture into the liquid mix or just beat the clumps out with a whisk.
Pour the batter into your pan and tap it on the counter to remove any air bubbles.
Place the cake in the oven and bake at 350° F for 43-45 minutes or until the cake is cooked all the way through (you can check by inserting a toothpick into the center of the cake).
Remove from the oven and let it cool for a couple of minutes. Then use a knife to go around the edges and free it from the pan. I sometimes shake the pan from side to side to help wiggle the cake and avoid sticking. It should come right out if you greased the bottom and the sides well.
Top the cake with powdered sugar once it has cooled for about 1-2 hours.
Serve it with tea and enjoy!