kateandlisaTry this refreshing dessert!
Citrus Olive Oil Cake
Ingredients
- 1 3/4 Cups All-purpose flour
- Grated peel of 1 orange
- Grated peel of 1 lemon
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 1/2 Cups Sugar
- 3 Eggs
- 1 Cup Extra Virgin Olive Oil
- 1/2 Cup Milk
- 1/4 Cup Orange Juice
- 2 Tbs Lemon Juice
Orange Syrup (Optional)
- 3/4 Cup Orange Juice
- 2 Tbs Sugar
Instructions
- Preheat oven to 350 degrees. Spray 9-inch springform pan or deep cake pan (at least 3 inches) with nonstick cooking spray.* Line bottom of pan with parchment paper; spray paper. Wrap bottom of springform pan loosely with foil to catch any drips.
- Whisk flour, orange peel, lemon peel, salt, baking powder and baking soda in small bowl.
- Beat 1 1/2 cups sugar and eggs in large bowl with electric mixer at medium speed 3 minutes (mixture will be pale and fluffy). With mixer running on medium-low speed, add oil in thin steady stream. Stop and scrape bowl.
- Combine milk, 1/4 cup orange juice and lemon juice in 2-cup measure. With mixer running on low speed, add milk mixture alternately with flour mixture, beating just until blended after each addition. Pour batter into prepared pan; smooth top. Bang pan on counter once to remove air bubbles.
- Bake 50 to 55 minutes or until top is dark golden, center is no longer jiggly and toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Run thin knife around edge of cake; remove side of springform pan or invert onto plate.
- Meanwhile for orange syrup, if desired, combine 3/4 cup orange juice and 2 tablespoons sugar in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes or until mixture is reduced to about 1/4 cup. Cool slightly. Pour over cake.
Notes
*You can also bake the cake in two regular 9-inch round cake pans instead of one deep pan. Start checking the cakes for doneness at 25 minutes.
