I can’t help but bake during the holiday season! I mean, I always loved baking but something about making fresh cakes and cookies this time of year is extra special. It reminds me so much of my days working at the bakery where I have some of my fondest memories. Now, if you didn’t know, olive oil is a staple ingredient in any Middle Eastern home. It is literally our liquid gold. Ever thought of olive oil in a sweet treat? Trust me, it works! You will see when you try this citrus olive oil cake. It adds such a fragrant and moist flavor to this baked treat.
What Citrus and Olive oil to use?
As you know, there are so many types of citrus and so many types of olive oil! For this citrus olive oil cake, stick to fresh orange and lemon juice along with their zests. They go so well together and make for a super refreshing bite. The olive oil I used was Filippo Berio’s Extra Light Olive oil as it is perfect for baking since it is subtle in taste. Filippo Berio is one of the most readily available olive oils in supermarkets and some of the best you will taste. I use them almost daily in my cooking and now in my baking. They have a line of olive oil for various needs and none of them have ever disappointed! Definitely check them out and give it a try!
I added toasted slivered almonds to this cake to give it a little texture and some extra flavor. The combo works together so well that I highly recommend you add the almonds unless of course, you have a nut allergy. Toasting the almonds boosts the flavor and crunch so do that!
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For decoration and that cozy holiday feel, I shaped the citrus slices like a wreath and added some baby’s breath for a whimsical feel and look. The powdered sugar which is always majestic adds such a nice tough and a little extra sweetness to the bite. I really hope you give this cake a try especially if you prefer light refreshing cakes. Let me know what you think below when you do!
Other cakes you should try:
This post is sponsored by Filippo Berio. All ideas are however my own.
Citrus Olive Oil Cake
Ingredients
- 4 Eggs
- 1 tbsp Vanilla flavoring
- 1 cup Granulated Sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup Fresh squeezed orange juice
- 1/4 cup Freshly squeezed lemon juice
- 1/2 cup Filippo Berio Extra Light Olive oil
- 1 1/4 cup All purpose flour
- 1 tsp Baking Powder
- Pinch of salt
- 1/2 cup Toasted slivered almonds
Topping
- Powdered sugar
- Thin Orange and lemon slices
Instructions
- First, cream together the eggs, vanilla, and sugar for 5 minutes using a paddle attachment or whip using a kitchen utensil. The mixture should be a creamy pale yellow color after doing so.
- Next, add in the zest of the lemon and orange. Mix into the batter.
- After that, mix together the lemon juice, ornage juice, and olive oil. I put them in a liquid measuring cup. Then, slowly pour into the batter as you mix.
- Once all the wet ingredients are mixed, start adding the flour, salt, and baking powder into the mix until creamy and well incorporated.
- Lastly, fold the toasted slivered almonds into the batter.
- Pour this cake batter in a 8 inch springform baking pan that has been oiled and in addition you can add a layer of parchment paper to ensure nothing sticks.
- Bake in a 350 F oven for 45 minutes until toothpick comes out clean. Allow to cool to room temperature befoe topping off with powdered sugar and citrus slices for decor!
Notes
This Citrus cake is by far the best cake ive ever made. Thank you fufu for the amazing recipe ❤❤❤❤
This cake is so amazing and so easy to make . It’s so light not to sweet . I will definitely make this again inshallah.
Yes! I enjoy desserts that aren’t sweet and light. Glad you feel the same!
I baked this last Friday and it was so delicious, light and refreshing.
Thanks for the awesome review! It is definitely a refreshing bite of cake!
I made this twice in one week, need I say?! I don’t but I am this is the perfect cake for someone who doesn’t like overly sweet desserts and is amazing with a cup of tea.
This recipe is so amazing! Its so light as well. I didn’t have almonds, so i added some coconut instead, and the flovers were so so good together. Highly recommend it.
Love the addition of coconut! I will try that next time. So happy you enjoyed the cake!
Such a delicious cake! I love that it had fresh OJ and lemon juice. Thanks for yet another amazing recipe!
Fresh is always best! Glad you enjoyed it 🙂
Made this today…not only was it so simple and quick to make but absolutely delicious and breathtaking. Thank you so much for sharing this recipe. Highly recommend making
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Made this today…not only was it so simple and quick to make but absolutely delicious and breathtaking. Thank you so much for sharing this recipe. Highly recommend making
Thanks so much!
Soooo delicious!
Delicious! I didn’t have almonds so left those out. And instead of powdered sugar I added a lemon glaze as I like a little sweet. Turned out so well! Thank you 😊
I was trying to find Palestinian recipes for this Ramadan and I looooove this recipe. The only issue is that my mom has SIBO and sugar is her biggest enemy. I was wondering if I could put less sugar in the cake or maybe substitute it for something else? Natural sweeteners, like dates and other fruits aren’t tolerated either. If you have any tips, I would love to hear from you since I am not the best when it comes to making sweets (idk how crucial sugar is for the cake to bake well). Definitely will try it out either way 🙂
Hi Merjem,
Yes, you can put less sugar to satisfy your mother’s need. It should not change the formula on the cake much. However, ofc it will be much less sweeter. To be frank, it isn’t sweet of a cake as is.
I love how easy you write out your recipes and that allowed an easy process and a check list for everything I needed! Thank you so much! Yummies!