Olive Oil Citrus Cake
As we’ve clearly established I love cake, donuts, bread based sweets of all kinds. However, I know not everyone has the raging sweet tooth of a 7 year old loose in the candy aisle; as I get older more and more of my friends either eschew dessert altogether or want a small bit of something that’s not super sweet. Friends, desserts must one day grow up to become dinner party friendly and that’s how you get delicious desserts like this citrus olive oil cake. Also, if you wanted a slice for breakfast its actually healthier than a muffin soooooo.......do you boo boo.
For this recipes I suggest the kumquat syrup from my preserved kumquats (I’m looking into bottling this too!) and my dried citrus and florals.
Prep Time 15 minutes
Cook Time 1 hour
Makes 9-inch round cake
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups (285g) extra-virgin olive oil
- 1 1/4 cups (305g) whole milk
- 3 large eggs
- 1 1/2 tablespoons grated lemon zest
- 1/4 cup (60g) kumquat simple syrup
- 1/4 cup (55g) Grand Marnier, Gran Gala or Amaretto
Heat the oven to 350° F. Oil, butter, or spray a 9-inch springform cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, lemon zest, kumquat syrup and liqueur. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Allow cake to completely cool and split into 2 layers . Frost with vanilla bean whipped cream frosting below. Decorate with some our our lovely dried citrus and flowers.
For whipped cream frosting
- 1 pint heavy whipping cream
- 2 tbsp vanilla bean paste
- 3 tbsp sugar
On the high setting of a stand mixer or hand mixer fitted with a whisk attachment whip all ingredients into light fluffy peaks. Chill until firm and then frost cake with generous layers