Citrus Olive Oil Cake at home
- Yield 12
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
Citrus Olive Oil Cake at home is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups (220 grams) almond flour (please see note below)
- 3/4 cup (145 grams) cane sugar (or granulated white sugar)
- 2/3 cup (100 grams) fine- or medium-grind cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 eggs, whisked
- 3/4 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 lemon, zest + 2 tablespoons of the juice
- 1 orange, zest + 2 tablespoons of the juice
- powdered sugar (optional)
Method
Prep oven and springform. Warm oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides with cooking spray.
Stir the dry ingredients. In a large mixing bowl, whisk together the almond flour, sugar, cornmeal, baking powder and sea salt until combined.
Tip in the eggs, olive oil, vanilla extract, almond extract, lemon zest, lemon juice, orange zest and orange juice. Whisk until evenly combined.
Roast for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Move the cake to a wire rack and cool for at least 15 minutes, leaving the cake in its pan.
Plate Run a knife gently around the edges of the cake to loosen any places it may be sticking to the pan, then remove the sides of the pan. Take a fine-mesh strainer to dust the top of the cake with powdered sugar, if desired. Slice the cake, serve, and enjoy!
