• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Spanish Citrus Olive Oil Cake

    The Mediterranean flavors of fragrant citrus and fruity olive oil add elegance to this Spanish-inspired loaf cake. Lightly sweet, it’s perfect on its own, as an after school snack, or as a light dessert following dinner. Kids love it because it's delicious. Moms love it because it's homemade and healthier than packaged treats. Serve topped with fresh berries and whipped cream for added flair. 

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    Ingredients
    1/2
    cup
    Spanish extra-virgin olive oil, plus extra for greasing the pan
    1 1/2
    cups
    all-purpose flour
    1
    teaspoon
    baking powder
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    baking soda
    3/4
    cup
    sugar
    2
    tablespoons
    finely grated lemon zest
    1
    tablespoon
    finely grated orange zest
    2
    large eggs
    1/4
    cup
    fresh sour (Seville) orange juice
    1/2
    teaspoon
    almond extract
    Directions
    Preheat the oven to 350 F. Grease a 9-inch loaf pan (or a 9-inch round cake pan) and set aside. Whisk together the flour, baking powder, salt and baking soda in a medium bowl and set aside.
    Combine sugar, lemon, and orange zest in a large bowl or the bowl of an electric mixer, and rub together with your fingers to release the citrus oils into the sugar. Once the sugar is fragrant, add the eggs and beat with an electric mixer for 3 minutes. Add the olive oil and continue to beat until pale yellow in color. Add the orange juice and extract, and beat 1 minute more to incorporate.
    Add the dry ingredients into the wet, and mix by hand just until completely incorporated. Pour into the prepared loaf pan, and bake 40 minutes, or until a tester inserted in center comes out clean.
    Turn out from the pan onto a wire rack and cool completely before serving.

    The base number of servings for this recipe is 8
    OK

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