Olive Oil Cake
A sunny, citrus-forward cake that’s tender, fragrant, and irresistibly moist thanks to good olive oil and a generous drizzle to finish.
Ingredients
2 cups all-purpose flour
1/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons fresh orange juice
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
Zest of 1/2 orange
Zest of 1/2 lemon
1 cup fine sugar, plus extra for sprinkling
1 1/2 cups extra-virgin olive oil
Olive oil, for greasing the pan
Instructions
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil and dust lightly with flour to prevent sticking.Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.Combine the Citrus and Vanilla
In a small bowl, stir together the orange juice, lemon juice, and vanilla extract.Beat Eggs and Sugar
In a large bowl, beat the eggs, citrus zest, and sugar with an electric mixer on high speed until pale, thick, and voluminous (about 3–5 minutes). Gradually stream in the olive oil and continue beating until fully incorporated and thickened.Incorporate Dry and Wet Mixtures
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the citrus-vanilla mixture in two parts. Mix until just combined.Fold the Batter
Gently fold the batter with a spatula, scraping down the sides and bottom of the bowl to ensure everything is incorporated.Bake the Cake
Pour the batter into the prepared pan and smooth the top. Sprinkle with extra sugar. Bake for 40–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.Cool and Drizzle with Olive Oil
Let the cake cool in the pan for 10–15 minutes. Use a toothpick to poke holes across the top, then drizzle with 2 tablespoons of olive oil.Finish and Serve
Run a knife around the edges and remove the cake from the pan. Slice and serve!