Description
This Sicilian Citrus Olive Oil Cake is a moist, fragrant dessert highlighting the bright flavors of fresh orange and lemon zest combined with the richness of quality olive oil. A naturally tender crumb is achieved without butter, making it a delightful and simple cake that captures the essence of Mediterranean baking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 3 large eggs
- 1/2 cup fresh orange juice (120 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 1/2 cup olive oil (120 ml)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until light and frothy, then add fresh orange juice, lemon juice, and olive oil, mixing until fully incorporated.
- Add Zests: Stir the orange and lemon zest into the wet mixture to infuse the batter with bright citrus aroma and flavor.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture using a spatula, mixing just until combined to avoid overworking the batter which could toughen the cake.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove it and place on a wire rack to cool completely before slicing and serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Do not overmix the batter; fold gently to keep the cake tender.
- Citrus zest is key to the flavor—ensure it’s from unwaxed organic fruit if possible.
- This cake pairs wonderfully with a dusting of powdered sugar or a drizzle of honey.
- Stored in an airtight container, the cake keeps well for up to 3 days at room temperature.
