Friday, May 20, 2016

Citrus Olive Oil Cake Recipe

Cake baked with olive oil? Yes, it’s correct and it’s striking good. Yeah, I was doubtful myself, but what a pleasurable surprise. The answer to finding the correct aroma in an olive oil cake is making use of a finest quality olive oil, which is enjoyable enough to eat on its own.


1 1/2 cups all-purpose flour
1/2 tspn salt
2 tspns orange zest
1 cup sugar
2 tspns baking powder
1/4 cup whole milk
3 large eggs
2 tspns lemon zest
3/4 cup extra-virgin olive oil

Citrus Glaze:
3 cups powdered sugar
4 tbns lemon juice


·         Preheat the oven to 350 degrees F. Grease an 8-inch diameter baking cake pan.
·         Add flour, baking powder, and salt in a bowl and whisk to blend and put aside.
·         Take an electric mixer or a food processor and beat the sugar, eggs, and zests in a large bowl until whitish and downy. Add in milk and beat until combined.
·         Steadily add in oil and continue beating until combined. Turn off mixer or food processor. Add in baking flour mixture into the wet ingredients and using a spatula fold and mix until combined.
·         Pour batter into prepared cake pan and bake for 40 minutes until a toothpick comes out clean. Move the cake to a rack and let it cool completely before glazing.

To make the citrus glaze:

·         Add powdered sugar and lemon juice in a small bowl and blend to combine. Pour the glaze over cooled cake and set aside for 25 minutes for glaze to set.

No comments:

Post a Comment