Hi Friends! I am so excited to share this recipe with you. Not only is it delicious, easy to make and super in season, but my Citrus Olive Oil Cake Recipe is also on YouTube!
This recipe was inspired in part by Bon Appetite I worked on an olive oil for 2 years, after making it for Tom Douglas and Chef Loulay in Seattle!
Watch my video here:
- For the oranges
- 2-3 medium blood or naval oranges
- 1/2 cup sugar
- 1 cup water
- For the pan
- 1 tablespoon olive oil or butter
- 1 tablespoon turbinado or raw sugar
- Cake Batter
- 3/4 cup sugar
- 1/2 cup olive oil
- 3 whole eggs, at room temperature
- 3/4 cup plain unsweetened yogurt (can use non-fat greek yogurt)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Diamond crystal Kosher Salt (half this amount if using iodized)
- crushed pistachios
- whole pistachios
- fresh mint
- Place water and 1/2 cup sugar in a large sauce pan. Bring to a simmer.
- Zest one orange and set the zest aside. Thinly slice your oranges and place them in your skillet, allow them to simmer and soften. Remove the orange slices from the liquid and set aside. Allow the liquid to reduce down to a syrup while you make your batter.
- Preheat oven to 350 degrees Fahrenheit.
- Brush 9 inch cake pan with olive oil or butter and dust with the turbinado sugar. Set aside.
- In the bowl of your stand mixer, cream together 3/4 cup sugar and eggs. Add in the olive oil, yogurt, extracts, orange zest and mix until incorporated.
- Shift your flour, baking powder, baking soda and salt together and add to the wet ingredients. Mix until combined.
- Arrange orange slices in the bottom of the prepared pan, overlapping them slightly. Carefully pour batter over the top.
- Bake for 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool completely.
- Flip cake onto your serving platter and drizzle with the syrup. Sprinkle on some pistachios and mint sprigs.
A few notes:
- I use a 9 inch pan for this, but an 8 inch pan with 3 inch depth can also work.
- If you do not have raw or turbinado sugar, granulated sugar works too. I prefer the texture that the raw sugar provides.
- You can use a variety of citrus; naval oranges, cara cara, and meyer lemons are all great options.
Make this recipe? I’d love to see! Please tag me using #CreateAmandaPlate or @AmandasPlate