Meet our new favorite snack cake made with fresh citrus, organic extra virgin olive oil and sweet sherry. Top with powdered sugar or make something edgier with candied citrus and pistachios!
This post was written in collaboration with Filippo Berio.
At first glance straight out of the oven, this Citrus Olive Oil Cake looks quite easy. Even humble.
The heavenly flavor and texture of the olive oil, the punch of oranges and lemons, and a tame amount of sugar that doesn’t overwhelm make this a cake you’ll want to rotate on a regular basis.
Video: How to make citrus and olive oil cake
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Citrus Olive Oil Cake
Why olive oil?
If you have never baked a cake with olive oil, you are in for a very pleasant surprise. The texture is tender and moist, and will outlast buttercake by several days – although good luck if you can keep it that long!
The flavor of an olive oil cake is earthy and floral, especially when you add the rich flavor of Filippo Berio organic extra virgin olive oil.
How do you make a citrus and olive oil cake?
For the most part, this is an incredibly simple cake that involves mixing dry and wet ingredients together and baking for about 35 minutes. A trick we have in store here to take the flavor to a higher level: Grate the citrus zest into the sugar before incorporating to make it super fragrant and flavorful.
To finish off the cake, you can simply dust it with powdered sugar (especially if you eat it for breakfast) or if you want to be a little fancy and make an impression, decorate the top with candied orange slices and pistachios.
Citrus Olive Oil Cake
ingredients
- For the cake
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olive oil (for the pan)
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1 cup sugar, plus 2-3 tablespoons for the pan
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2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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2 tablespoons finely grated orange zest
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1 tablespoon finely grated lemon zest
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3 large eggs
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2/3 cup Filippo Berio organic extra virgin olive oil
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1/2 cup sweet sherry or other sweet wine such as Moscato or Beaumes de Venise
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powdered sugar (optional topping)
- For the candied orange topping
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1 medium navel-like orange, cut into 1/8-inch thick rounds
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1 cup sugar
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2/3 cup water
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2 tablespoons lemon juice
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1 tablespoon chopped pistachios
method
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Preheat oven to 350oF:
Place a wire rack in the center position of the oven. Brush the bottom and sides of a 9×2-inch cake pan with olive oil.
Line the bottom of the pan with a circle of parchment paper. Brush the parchment with oil.
Generously sprinkle pan with 2 to 3 tablespoons sugar, tilt to cover bottom and sides, and tap out excess.
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Gather the dry ingredients:
Whisk together the flour, baking powder and salt in a bowl.
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Mix dough:
In a separate large bowl, use your fingers to rub the orange and lemon zest into the remaining 1 cup sugar until the sugar is infused with the zest.
Add the eggs and beat for about 45 seconds or until the mixture starts to lighten in color. Stir in the olive oil and sherry and mix until smooth.
Add the dry ingredients to the batter and just mix until smooth.
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Prepare baking:
Place the cake pan on a baking sheet and pour the batter into the pan.
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Bake:
the cake: Bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
Set the pan on a wire rack to cool for 15 minutes.
Run a knife around the edge of the pan and remove the sides and bottom (or turn the cake onto a plate if using a layered cake pan, then turn right side up). Remove the parchment and let the cake rest on the wire rack until cool.
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Make the candied orange slices (optional):
In a 9 or 10 inch deep skillet or saucepan over medium-high heat, bring the sugar, water, and lemon juice to a boil. Cook, stirring occasionally, until the sugar has dissolved.
Add the orange slices and reduce the heat to a simmer. Simmer, occasionally turning the oranges in the syrup with tongs, for 15 to 18 minutes or until translucent. (If the syrup becomes a sticky thickness, add more water, a few tablespoons at a time.) Leave the oranges in the syrup until lukewarm.
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Decorate cake:
Brush the top of the cake with some orange syrup. Place the candied slices on top and sprinkle with pistachios.
