Olive Oil & Citrus Cake
A moist, tender single-round cake perfumed with citrus zest and fruity extra-virgin olive oil, finished with a soaking syrup.
- good fruity extra-virgin olive oil180 ml
- granulated sugar200 g
- orange zest, zested, colored part only — avoid white pith1 orange
- lemon zest, zested, colored part only — avoid white pith1 lemon
- large eggs, room temperature3
- fresh orange juice80 ml
- fresh lemon juice1 tbsp
- all-purpose flour, or swap 50 g for almond flour for a richer, moister crumb190 g
- baking powder1½ tsp
- salt½ tsp
- whole milk or plain yogurt, yogurt adds tang and tenderness80 ml
- Grand Marnier or limoncello(optional)1 tbsp
- 1
Heat oven to 350°F (175°C). Butter a 9-inch round or springform pan, line the bottom with a parchment circle, then butter and lightly flour the sides.
350F - 2
Make citrus sugar: put the granulated sugar and both zests in your mixing bowl and rub together with your fingers for 20–30 seconds until fragrant and slightly damp. The aromatic oils in the zest bloom and perfume the sugar.
- 3
Ribbon the eggs and sugar: add the 3 large eggs to the citrus sugar and whisk (or beat with a mixer) for 2–3 minutes until the mixture is pale, thick, and falls in ribbons that hold briefly on the surface. This aeration is the cake's lightness.
- 4
Emulsify in the olive oil: with the mixer running or whisking steadily, stream the 180 ml olive oil in slowly so the fat emulsifies into the eggs rather than pooling. Then whisk in the 80 ml orange juice, 1 tbsp lemon juice, and the optional Grand Marnier or limoncello.
- 5
Fold in dry ingredients and milk: whisk together the 190 g flour, 1½ tsp baking powder, and ½ tsp salt in a separate bowl. Fold into the batter in two additions, alternating with the 80 ml whole milk or yogurt, just until combined. Work gently — avoid overmixing so you don't deflate the air or overdevelop the gluten.
- 6
Pour the batter into the prepared pan and bake at 350°F for 40–45 minutes, until golden on top, springy in the center, and a toothpick inserted in the center comes out clean. Pull it as soon as it's set.
350F - 7
Make the soaking syrup while the cake bakes: combine 60 ml orange juice, 50 g sugar, and a squeeze of lemon in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly syrupy.
medium - 8
Soak the cake: while the cake is still warm in the pan, poke a few holes across the top with a skewer or toothpick and brush the citrus syrup all over until fully absorbed. Let the cake cool completely in the pan before turning out. Finish with a dusting of powdered sugar.
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