Dive into the vibrant flavors of this citrus olive oil cake, a dessert that effortlessly marries the freshness of citrus with the rich, fruity notes of olive oil.
This cake stands out for its moist, tender crumb and the delightful aroma of citrus that fills the air as it bakes. Topped with a light, fluffy whipped cream, a sprinkle of toasted almonds, and a dusting of powdered sugar, this cake is both visually appealing and deliciously satisfying.
The use of olive oil not only imparts a unique flavor but also ensures a wonderfully moist texture, making this cake a wonderful treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 1/4 cup milk
- 1/2 cup toasted almonds, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar, plus extra for dusting
Instructions
- Preheat Oven and Prepare Pan (10 minutes): Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Combine Dry Ingredients (5 minutes): In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients (10 minutes): In a large bowl, beat together eggs and sugar until light and fluffy. Gradually add olive oil, vanilla extract, lemon zest, and orange zest, beating to combine. Stir in orange juice and milk.
- Combine Wet and Dry Ingredients (5 minutes): Add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Bake the Cake (35 minutes): Pour the batter into the prepared pan. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Whipped Cream (10 minutes): While the cake is cooling, whip the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form.
- Assemble and Serve (5 minutes): Once the cake is cool, remove it from the pan. Top with whipped cream, sprinkle with toasted almonds, and dust with additional powdered sugar.
Notes
The combination of citrus and olive oil creates a uniquely fragrant and moist cake, which is beautifully complemented by the crunch of toasted almonds and the softness of whipped cream.
This cake pairs wonderfully with a cup of tea or a light dessert wine. For an added twist, try incorporating a splash of almond extract into the whipped cream or garnishing with citrus slices for an extra pop of color and flavor. Enjoy the simplicity and elegance of this delightful dessert.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 20g
- Sodium: 160mg
- Fat: 30g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
