Olive Oil Cake with Citrus
Olive Oil Cake with Citrus
Olive oil cake has long been a staple in Mediterranean kitchens, celebrated for its moist texture, rich flavor, and rustic appeal. Unlike traditional butter-based cakes, this version uses high-quality extra virgin olive oil, which adds depth and a subtle fruitiness. Paired with bright citrus notes, this cake is light, aromatic, and perfect for any occasion, from casual gatherings to elegant dinners. The following guide offers a step-by-step method to create a delicious olive oil cake with citrus, using ingredients that emphasize simplicity and freshness.
Ingredients
For the cake:
– 1 3/4 cups (220g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3 large eggs
– 3/4 cup (180ml) extra virgin olive oil
– 3/4 cup (180ml) whole milk, room temperature
– Zest of 1 orange
– Zest of 1 lemon
– 1/4 cup (60ml) freshly squeezed orange juice
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
Optional topping:
– Powdered sugar, for dusting
– Thin citrus slices (orange, lemon, or both), for garnish
– Whipped cream or Greek yogurt, for serving
Preparing the Baking Equipment
Begin by preparing your cake pan. Use a 9-inch (23 cm) round cake pan or springform pan. Lightly grease the bottom and sides with olive oil, then line the base with a circle of parchment paper for easy release. Preheat the oven to 350°F (175°C) to ensure it reaches the optimal temperature by the time your batter is ready.
Mixing the Dry Ingredients
In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, and sea salt. Whisk these together until evenly distributed. This step ensures the leavening agents are well blended and will help the cake rise uniformly during baking. Set this bowl aside while you prepare the wet ingredients.
Whisking the Wet Ingredients
In a large mixing bowl, crack the eggs and add the granulated sugar. Whisk vigorously for about 1-2 minutes until the mixture becomes pale and slightly thickened. This aeration helps create a tender crumb in the final cake. Next, slowly drizzle in the olive oil while continuing to whisk. Doing so gradually helps emulsify the mixture, resulting in a smooth and glossy batter.
Once the oil is fully incorporated, add the milk, citrus zests, citrus juices, and vanilla extract. Stir until the mixture is evenly combined. The citrus zest should be finely grated to release its aromatic oils, enhancing the flavor throughout the batter.
Combining the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three batches. Use a spatula or wooden spoon to fold the flour mixture gently into the wet ingredients. Mixing in stages prevents overworking the batter, which can make the cake dense. Fold just until you no longer see streaks of flour; a few small lumps are acceptable and will bake out.
Pouring and Baking
Pour the batter into the prepared cake pan, leveling the surface with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking. This helps prevent over-browning while the center continues to cook.
Cooling and Releasing the Cake
Once baked, remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 15 minutes. Then, run a knife around the edges to loosen it and carefully invert the cake onto a plate or another rack. Peel off the parchment paper and let the cake cool completely before adding any toppings or slicing. This cooling period allows the flavors to settle and the texture to firm up.
Optional Garnishes and Serving Suggestions
Before serving, dust the top of the cake with powdered sugar for a simple yet elegant finish. For a decorative touch, arrange thin slices of fresh orange or lemon on top. These not only enhance the visual appeal but also echo the citrus flavors within the cake.
Olive oil cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a spoonful of Greek yogurt. A drizzle of honey or a sprinkle of chopped pistachios can also add a delightful contrast in texture and taste. Serve at room temperature for the best flavor experience.
Storage and Make-Ahead Tips
This cake keeps well at room temperature for up to three days when stored in an airtight container. If you prefer to refrigerate it, allow the cake to come to room temperature before serving to restore its soft texture. You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to one month. Simply thaw at room temperature when ready to enjoy.
Flavor Variations to Explore
Once you’ve mastered the basic recipe, consider experimenting with different citrus fruits such as blood orange, tangerine, or grapefruit. You can also add a touch of spice with a pinch of ground cardamom or cinnamon in the dry ingredients. For a nuttier profile, fold in a handful of chopped almonds or walnuts before baking.
Another option is to glaze the cake with a citrus syrup. To make one, combine 1/4 cup citrus juice with 1/4 cup sugar in a small saucepan. Heat until the sugar dissolves, then brush over the warm cake for added moisture and shine.
Why Olive Oil Works So Well in Cake
Olive oil is more than just a healthy fat—it brings unique characteristics to baked goods. Its liquid consistency at room temperature ensures a moist crumb, while its subtle fruitiness complements sweet and aromatic ingredients like citrus, vanilla, and almonds. High-quality extra virgin olive oil, in particular, has a clean, fresh flavor that enhances the overall profile of the cake without overpowering it.
It’s also worth noting that olive oil contains antioxidants and monounsaturated fats, making it a heart-healthy choice compared to saturated fats like butter. This cake, therefore, not only tastes good but also aligns with many dietary preferences common to the Mediterranean lifestyle.
Perfect Occasions for Olive Oil Cake
This cake is incredibly versatile and suits a variety of occasions. It works beautifully as a light dessert after a rich meal, especially when paired with fresh fruit or a citrus compote. It’s also a lovely addition to brunch menus, holiday tables, or afternoon tea. Because it’s not overly sweet, it appeals to a wide range of palates and can be enjoyed at any time of day.
Furthermore, its rustic charm and golden appearance make it visually appealing without the need for elaborate decoration. Whether you’re hosting a dinner party or looking for a comforting treat to enjoy with coffee, this citrus olive oil cake fits the bill.
Final Thoughts
Crafting an olive oil cake with citrus is a rewarding experience that combines simple ingredients with sophisticated flavor. The use of olive oil results in a moist, tender crumb, while the citrus adds brightness and aroma. Easy to prepare and endlessly adaptable, this cake captures the essence of Mediterranean cooking—wholesome, flavorful, and elegant in its simplicity. By following the steps outlined above, you’ll create a dessert that’s sure to impress and satisfy, no matter the season or occasion.
