We move into our new HOUSE this weekend, so I’ve got a to-do list a mile long and I’m running around like a crazy chicken (primer and paint! packing tape! don’t forget to forward the mail! more paint! call the movers! also how does a person get paint out of his/her hair?! asking for a friend), but I wanted to make sure to tell you about this cake before we forget about citrus and move straight to strawberries/artichokes/rhubarb.
Okay so before we talk about cake I have to tell you that I went to the dentist today (just after writing the intro of this post, actually) and it turns out that, HEY, I’ve got a cavity! Which I’m just thrilled about. But the best part was when my dentist very helpfully informed me that the reason I developed said cavity is because of carbs. Namely, that I’m eating them too frequently and they’re wearing away my enamel?
As he was explaining the situation, I looked at him with wide eyes and an entirely innocent pout and said I’d work on reducing my carb intake. Because clearly, homeboy doesn’t know the half of it.
So with that in mind, HERE IS THIS CAKE! It’s rich with grassy olive oil, bright with fresh orange zest, and positively bursting with carbs. It’s the kind of cake that would make a wonderful dinner party dessert, but also the kind that I can’t help but sneak small slivers from throughout the day as I work and putter around. (#cavities.) A perfectly crumbed, gorgeously scented, sweet-but-not-too-sweet snacking cake.
I’m thinking of baking one for my dentist.
Citrus Olive Oil Cake
I got this recipe from my friend Michele Tesler – she served it at a dinner party (topped with dollops of fresh whipped cream and fresh berries) and I was instantly smitten with the bright flavor and light but sturdy crumb. Michele bakes hers in a few loaf pans, but I did some tweaking and went with a pretty bundt instead.
- 1 cup cake flour
- 1 cup all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2 cups granulated sugar
- zest of one large orange (or two lemons, or both)
- 1 ¼ cup whole (or 2%) milk
- 1 ½ cups extra virgin olive oil
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon or orange juice
Preheat the oven to 350 degrees F. Grease and flour one large and one small bundt pan (or a 9×13 rectangular pan).
In a medium bowl, combine the flours, baking powder, baking soda and salt.
In a large bowl (or bowl of a stand mixer), vigorously whisk eggs (or use the whisk attachment of electric mixer) with the sugar until the mixture is thick and light in color (when you lift the whisk out of the bowl, the mixture will form a ribbon in the batter). Whisk in the zest, then slowly add the milk and olive oil (while whisking) until combined.
Add the dry ingredients to the wet, and whisk gently until the batter is smooth.
Pour the batter into the pan(s) and bake for 40-50 minutes, or until a skewer inserted into the middle of the cake(s) come out clean.
Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a piece of parchment to cool completely.
Make the glaze by whisking together the powdered sugar and juice until smooth, then drizzle over the cooled cake (it’s best to do this about 10 minutes before serving).
Enjoy slices of cake with cups of hot coffee or tea.
Serves a lot of people! 12-16 maybe?