Citrus Olive Oil Cake
Category:
Courtesy of Elizabeth Winslow, Adapted from In the Kitchen with a Good Appetite
This cake is tender and moist, with a pronounced olive oil flavor that’s complemented by the citrus. It’s delicious with oranges, Ruby Red grapefruit or Meyer lemon.
Super easy
Email
PrintIngredients
For 1 Person(s)
Recipe
- 2 oranges, zested and supremed (cut into segments with peel, pith and seeds removed) and chopped
- 1 cups sugar
- 1/2 cups buttermilk
- 3 eggs
- 2/3 cups extra-virgin olive oil
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoons salt
Citrus Olive Oil Cake Directions
- Preheat the oven to 350°. Butter a 9” x 5” loaf pan.
- In a medium bowl, combine the orange zest and sugar and, using your fingers, rub the zest into the sugar until the sugar is orange and fragrant. Add the buttermilk, eggs and olive oil to the sugar and whisk to combine.
- In a larger bowl, combine the dry ingredients and whisk until smooth. Fold the liquid ingredients into the dry, then fold in the chopped orange.
- Pour the batter into the loaf pan and bake 50 to 55 minutes—until a toothpick inserted into the center comes out clean. Cool the cake for 10 minutes, then unmold and cool on a rack to room temperature. The cake will keep, well wrapped, for several days.
|
|
|