Baking with olive oil is very common throughout Southern France, Spain, Italy, and Greece. Olive oil-based cakes are much lighter than butter-based cakes; they are more of a breakfast cake than a dessert. A little slice of this orange olive oil cake is perfect to have with your morning coffee or tea, without feeling like you have overindulged. Unlike most cakes, olive oil cakes actually gets better after sitting for a day – stays incredibly moist. Keep it at room temperature, can be wrapped, for up to three days.

Olive trees and citrus trees grow at the same climate and regions, and they say what grows together, goes together! Citrus Olive Oil Cake can be made with any citrus of your choice. I have made this with lemons and blood oranges and they were both delicious. If you haven't tried baking an olive oil cake, this is the perfect time to try. 😄


Makes one 9" round cake

Ingredients
1 1/4 cup all-purpose flour (160 g)
1/2 tsp baking soda (3g)
1/2 tsp baking powder (3g)
3 large eggs, room temperature
1 cup of Swerve or sugar (200g)
zest from an orange
3/4 cup extra virgin olive oil (190 ml)
1/4 cup choice of citrus (60 ml) (I was able to get ¼ cup from one small orange)
powdered sugar
candied citrus slices (optional, recipe below)

2 small mixing bowls
1 big mixing bowl
9" round pan
parchment paper


In a small bowl, sift flour, baking powder, and baking soda and set aside.

In another bowl or cup, stir olive oil and citrus juice together. Set aside.

In another bowl, whisk egg, zest, and sugar until it turns frothy and pale.

Add dry ingredients into egg and sugar batter, alternating with oil mixture. Whisk until everything is well combined after each addition.

Pour batter in a lined and greased 9 inch (23 cm) round pan.

Preheat the oven to 350ºF (176C) and bake for 25-30 minutes depending on your oven. You can also insert a toothpick in the center of the cake to see if it comes out clean. Do not over bake!

Let it rest for about 10-15 minutes

Flip it out of the pan and garnish with candied citrus and a light dust of powdered sugar.

Can be stored up to three days in an airtight container or in plastic wrap.

Candied Citrus:
2 cups of sugar
1 cup water
2 citrus fruits

Directions:
Wash fruit
Slice into 1/4 inch slices
In a pot, pour all of the ingredients in and simmer over medium heat for 20-25 min.
Cool orange slices completely on wire rack over night.

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