Description
Moist & Flavorful Citrus Olive Oil Cake combines orange zest, juice, yogurt, and extra virgin olive oil for a tender crumb, topped with citrus curd and whipped cream.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 large eggs
3/4 cup extra virgin olive oil
1/2 cup plain yogurt
1/3 cup orange juice
2 tbsp orange zest
1 cup sugar
2 tsp vanilla paste or orange extract
For the Citrus Curd:
2 eggs
2 egg yolks
3/4 cup sugar (or 1/2 cup for less sweetness)
1/2 cup orange juice
1 tbsp orange zest
2 tbsp lemon juice
1 tsp cornstarch
2 tbsp unsalted butter
Pinch of salt
1/2 tsp orange extract (optional)
For the Whipped Cream:
1 1/4 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla paste or orange extract
Instructions
1. Make Citrus Curd: Massage zest into sugar. Whisk with eggs, yolks, juices, cornstarch, and salt. Cook over medium heat, stirring until thickened. Stir in butter, strain, and chill 2 hours.
2. Bake Cake: Preheat oven to 350°F (175°C). Grease and line a 9-inch pan. Massage zest into sugar, whisk with eggs and vanilla. Mix in olive oil, yogurt, and juice. Fold in sifted flour, baking powder, soda, and salt. Pour into pan and bake 35 minutes until golden. Cool fully.
3. Make Whipped Cream: Beat cold heavy cream with powdered sugar and extract until peaks form.
4. Assemble: Spread whipped cream on cooled cake. Swirl citrus curd over top. Garnish with orange slices, zest, or edible flowers.
Notes
Use fresh citrus for vibrant flavor.
Massage zest into sugar for maximum aroma.
Do not overmix the batter.
Refrigerate cake once topped with cream and curd.
Freeze unfrosted cake for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg