One of my all time favorite cakes. This cake takes me back to my childhood and reminds me of home.
As a child, I spent a lot of time at my grandparents home. My Tata (grandmother) would always have a sweet treat waiting for us. She definitely passed this down to my mother Hala, who has shared this with my sisters and I.
I was invited by the incredible Rachel Belle, to cook during an Episode of Seattle Kitchen. You can listen here 🙂 I made a citrus olive oil cake to share with them.
Photo by Herschell Taghap
Here is my recipe
- 1 3/4 cup AP flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup mild extra virgin olive oil
- 3/4 cup fresh navel orange juice (about 3-4 oranges)
- 2 tablespoons orange zest
- Whipped Cream
- 2 cups heavy whipping cream
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1/4 cup Dry roasted unsalted Pistachios (optional)
- Preheat oven to 350 degrees
- Line a 1/4 sheet tray with parchment and spray with non stick spray.
- Sift together flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer with a paddle attachment beat together eggs and sugar until light and fluffy.
- While the mixer is running on low speed, slowly pour in the olive oil. It is important to do this very slowly to allow the oil to emulsify with the eggs and sugar.
- Add in the flour mixture and orange juice until incorporated (being careful not to over mix)
- Pour batter into the sheet tray and bake for 45-50 minutes or until golden brown and cake tester comes out clean.
- While the cake is cooling, whip your heavy cream and zest with a whisk attachment.
- Top cake with whipped cream and pistachios (if desired) and enjoy 🙂
I candied kumquats to add to this dish. I placed sliced kumquats in 1/2 cup orange juice and 1/4 cup sugar and brought to a boil. I then rolled the kumquats in granulated sugar and allowed to dry. I used the remaining liquid and brushed the top of the cake for additional moisture 🙂