Citrus–Olive Oil Cake
The Seasoned Life
I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.
- Confectioners’ sugar, for dusting
- 11/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1 cup extra-virgin olive oil
- 3 large eggs, lightly beaten
- 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons grapefruit zest (from about 1 grapefruit), grated
- 1 tablespoon orange zest (from about 1 orange), grated
- 1 tablespoon orange juice
1Preheat the oven to 350°F. Oil an 8-inch round cake pan and dust with confectioners’ sugar.
2In a small bowl, whisk together the flour, baking powder, and salt.
3In a larger bowl, whisk together the sugar, oil, eggs, milk, vanilla and almond extracts, grapefruit zest, and orange zest and juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth.
4Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for about 10 minutes, then unmold and cool completely on a wire rack. Cut into wedges and serve.
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