CITRUS OLIVE OIL CAKE RECIPES
ALMOND CITRUS OLIVE OIL CAKE RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories dessert
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
OLIVE OIL CAKE RECIPE - NYT COOKING
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield One 9-inch cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
More about "citrus olive oil cake recipes"
BEST OLIVE OIL CAKE RECIPE - HOW TO MAKE OLIVE OIL CAKE
We can't get over this one. Incredibly tender, so bright and vibrant, and with a slight savoriness from the rich olive oil...your guests will go wild!
From delish.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category vegetarian, baby shower, birthday party, bridal shower, cocktail party, dinner party, dessert
Cuisine American
From delish.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category vegetarian, baby shower, birthday party, bridal shower, cocktail party, dinner party, dessert
Cuisine American
- Preheat oven to 350° and line an 9" round cake pan with parchment paper. Using your hands or a paper towel, coat the inside of your pan with olive oil. Sprinkle with granulated sugar and tap to coat inside of pan, shaking out any excess sugar. In a large mixing bowl using a hand mixer, beat eggs, sugar, orange zest, and lemon zest until pale yellow, thick, and mixture trails off beaters in ribbons, 3 to 5 minutes. Gradually beat in olive oil on highest speed, streaming it slowly down the edge of your bowl, until mixture is thick and olive oil is fully incorporated. Beat in almond extract. In a medium bowl, whisk to combine cake flour, almond flour, baking powder, baking soda, and salt. Add 1/3 of the dry ingredients into the bowl with the wet ingredients and beat until just combined. Beat in lemon juice, then another 1/3 of dry ingredients. Beat in orange juice, then the remaining dry ingredients until just combined. Transfer batter to prepared cake pan. In a small bowl, combine the sugar and orange zest for topping cake. Using your fingertips, rub the orange zest into the sugar to release the essential oils. Sprinkle mixture evenly over top of cake. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool completely before dusting with powdered sugar.
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ORANGE OLIVE OIL CAKE RECIPE | MELISSA D'ARABIAN | FOOD ...
From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Category dessert
Calories 247 calorie per serving
Reviews 4.5
Total Time 55 minutes
Category dessert
Calories 247 calorie per serving
- Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.
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CHOCOLATE OLIVE OIL CAKE RECIPE - NYT COOKING
This tender chocolate cake has a deep cocoa flavor that’s intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
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SUPER LEMONY OLIVE OIL CAKE RECIPE | BON APPéTIT
When life gives you lemons, make Mina Stone's irresistibly moist and zesty olive oil cake.
From bonappetit.com
Reviews 3.8
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Reviews 3.8
- Just before serving, dust cake with powdered sugar and top with more lemon zest if you have it. Do ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
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RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
Rick Stein's Clementine, Almond and Olive Oil Cake, as seen on his BBC series, The Road to Mexico, is a perfectly moist cake and an ode to Californian citrus fruit.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
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