Olive Oil Citrus Cake
  • CourseDessert
  • CuisineGluten-free, Vegetarian
Servings
6-8
Servings
6-8
Ingredients
  • 4 eggs
  • 1cup extra virgin olive oil
  • zest of1 lemon and 1 orange
  • 200g. sugar
  • 150g. Bob’s Red Mill almond flour
  • 1tsp baking powder
Citrus icing
  • 1/2cup fresh lemon juice
  • 1/2cup sugar
Instructions
  1. Beat eggs until ropey and pale yellow (about 4 minutes), using flat blade of stand mixer; add olive oil and incorporate. (If you don’t have a stand mixer, beat for 6–7 minutes with small mixer or a whisk; the paler the eggs become, the loftier and more tender the cake will be.) The cake will only be successful if the eggs are very thoroughly beaten.
  2. Add citrus zest and sugar, then ground almonds and baking powder.
  3. Whisk until combined; pour into oiled spring-form pan.
  4. Bake until straw or cake tester inserted in center of cake comes out clean, roughly 40–60 minutes. Check frequently toward the end of baking.
  5. Squeeze ½ cup of lemon juice, add it to ½ cup of sugar in a small saucepan, and cook only until the sugar has completely melted.
  6. Spread across the top of the cake thinly; in a minute or two, add another layer; keep doing this until you’ve used up all of the syrup.
Olive Oil Citrus Cake
Print Recipe
  • CourseDessert
  • CuisineGluten-free, Vegetarian
Servings
6-8
Servings
6-8
Ingredients
  • 4 eggs
  • 1 cup extra virgin olive oil
  • zest of 1 lemon and 1 orange
  • 200 g. sugar
  • 150 g. Bob's Red Mill almond flour
  • 1 tsp baking powder
Citrus icing
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
Servings:
Units:
Instructions
  1. Beat eggs until ropey and pale yellow (about 4 minutes), using flat blade of stand mixer; add olive oil and incorporate. (If you don’t have a stand mixer, beat for 6–7 minutes with small mixer or a whisk; the paler the eggs become, the loftier and more tender the cake will be.) The cake will only be successful if the eggs are very thoroughly beaten.
  2. Add citrus zest and sugar, then ground almonds and baking powder.
  3. Whisk until combined; pour into oiled spring-form pan.
  4. Bake until straw or cake tester inserted in center of cake comes out clean, roughly 40–60 minutes. Check frequently toward the end of baking.
  5. Squeeze ½ cup of lemon juice, add it to ½ cup of sugar in a small saucepan, and cook only until the sugar has completely melted.
  6. Spread across the top of the cake thinly; in a minute or two, add another layer; keep doing this until you’ve used up all of the syrup.
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