Citrus & Olive Oil Cake
This lovely cake has a wonderful sponge and orange flavour through and through. It would be a great dessert option for any holiday meal but also a lovely update to the traditional coffee cake.
Ingredients:
- 1 and 1/2 cups granulated sugar
- 2 medium oranges - zested and juice (1/2 cup of juice)
- 3/4 Cup Blood Orange Olive Oil or Mani Orange Olive Oil, plus 1 Tbsp more for brushing the finished cake.
- 2 large eggs plus 1 large egg white
- 2 cups all purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup plain yoghurt
- 1 tsp Cara Cara Orange Vanilla Balsamic
Method:
- Preheat your over to 350F and spray a 9" springform pan thoroughly with cooking spray.
- Zest and Juice the two oranges - keeping the zest separate. You'll need 1/2 cup of juice.
- In a bowl, combine the orange zest and the granulated sugar, rubbing them together with the back of your spoon to create a combined orange sugar. The sugar will turn yellow/orange as it combines and smell heavenly.
- Add the sugar (reserving 1-2 tbsp for sprinkling the finished back), eggs, olive oil, orange juice and Balsamic to an electric mixing bowl and beat on high until light and fluffy, about 5 minutes.
- Reduce spead and add the dry ingredients and the yoghurt, stirring until just combined.
- Pour into the springform pan and bake for 30 minutes, rotate the pan and bake for another 20-25 minutes.
- Let the cake cook in the pan just slightly on a wire rack and release the springform while the cake is still warm. Then immediately brush the top with olive oil and sprinkle the orange sugar reserved on top.
- Serve warm or allow to cool completely.
- This cake will keep covered for a few days.
