Citrus Olive Oil Cake

Olive oil in a cake sounds unexpected, but it’s worth trying once. The result is moist and tender in a way that butter just doesn’t quite achieve.

Servings: 8

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup D’Olivo mild extra virgin olive oil
1/2 cup whole milk or plain yogurt
1 orange or lemon, zested and juiced
1 teaspoons vanilla extract
1 tablespoons powdered sugar, for dusting

Directions

Prep the pan: Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix dry ingredients: Whisk together 1.5 cups all-purpose flour, 1 teaspoons baking powder, and 0.3 teaspoons salt in a medium bowl. Set aside.

Mix wet ingredients: In a large bowl, whisk 3 large eggs and 1 cups sugar together until pale and slightly thickened, about 2 minutes. Whisk in 0.5 cups D’Olivo mild extra virgin olive oil, 0.5 cups whole milk or plain yogurt, the zest and juice from 1 orange or lemon, zested and juiced, and 1 teaspoons vanilla extract.

Combine: Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix. Pour into the prepared pan.

Bake: Bake for 30 to 33 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack.

Finish: Once fully cooled, dust with 1 tablespoons powdered sugar, for dusting. Serve as-is or with a spoonful of whipped cream and fresh citrus slices.

Notes

Use a mild, buttery EVOO here rather than something grassy or peppery. D’Olivo carries several that fit perfectly. A Arbequina or a delicate Italian oil are good choices. Ask at the tasting bar and they can point you toward the right bottle.