citrus olive oil cake

when life gives you damn good olive oil, this is what you bake.

This recipe was one of my favorites long before I knew I had access to it haha! Allow me to explain. I LOVE Tender Greens, and they have this magnificent, keep you up at night trying to figure out why its so good, olive oil cake. I would always get two. One for after my meal and the other for the following day, yes its that serious you guys. I decided to finally look online and see if there’s a recipe for it, and THERE IS! This is the recipe. I only made one adjustment, the measurements for sugar and flour made absolutely no sense, so that’s corrected below. Enjoy and you’re welcome for the new addiction!

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INGREDIENTS

  • 2 eggs / at room temperature

  • 1 1/2 cups sugar

  • 1 cup whole milk

  • 1 cup good quality olive oil

  • zest of 2 oranges

  • 1 1/2 cups flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

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DIRECTIONS

  1. Heat the oven to 350° F. Use liners for the muffin pan or cut pieces of parchment paper into 4 inch squares instead, thats what I normally do. It makes them look pretty and you don’t spend extra money on liners that you don’t really need.

  2. Using a stand mixer (with the whisk attachment), beat the eggs and sugar together until pale and thick, about 4 minutes.

  3. In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running, slowly add to the egg mixture, scraping the bowl down once while mixing to make sure all of the ingredients are incorporated.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl while mixing to make sure all the dry ingredients are fully incorporated.

  5. Spoon the batter into muffin pan, filling each cup about 3/4 full. Bake the cakes until a toothpick inserted in the center comes out clean, 18 to 24 minutes, rotating the muffin pan halfway through baking for even baking.

  6. Cool the cakes completely, then dust with powdered sugar. I use a fine mesh strainer to do this, but if you have a sifter, more power to ya, use it!

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Show me your take on this delightful treat! Use #sundayswithjo on Instagram and I’ll repost my favorites!