:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/4bAT6CsqIQ0AD8N0R3sM/455bae1bc43a112a2291105569c914.JPG "Citrus–Olive Oil Cake")
Citrus–Olive Oil Cake
I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.
Ingredients
- confectioners' sugar, for dusting
- 51⁄2 Cup whole-wheat flour
- 2 teaspoon baking soda
- 1⁄4 teaspoon Kosher salt
- 1 Cup sugar
- 1 Cup extra-virgin olive oil
- 3 large eggs, lightly beaten
- 1⁄4 Cup whole milk
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 teaspoon pure almond extract
- 2 tablespoon grapefruit zest, grated
- 1 tablespoon orange zest, grated
- 1 tablespoon orange juice
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Directions
Preheat the oven to 350°F. Oil an 8-inch round cake pan and dust with confectioners’ sugar.
In a small bowl, whisk together the flour, baking powder, and salt.
In a larger bowl, whisk together the sugar, oil, eggs, milk, vanilla and almond extracts, grapefruit zest, and orange zest and juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 0 minutes. Let cool in the pan for about 10 minutes, then unmold and cool completely on a wire rack. Cut into wedges and serve.
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