Olive Oil Citrus Cake


This cake is delicious served with citrus syrup and mascarpone. Juno Manzanillo extra virgin olive oil is well suited for this recipe.


1 ½ cups plain flour
2/3 cup ground almonds (optional)
2 tsp baking powder
¼ tsp salt
1 cup caster sugar
2 large eggs
¼ cup orange juice
¾ cup Juno fruity Manzanillo extra virgin olive oil
Zest of 1 orange and 1 lemon


You will need 2 bowls.

  1. Heat oven to 170 degrees. Lightly oil 22cm round cake tin and line base this baking paper. 
  2. In bowl 1, sift flour, baking powder and salt. 
  3. In bowl 2, beat sugar and eggs until pale and fluffy then on a low speed beat in the juice and olive oil. Fold bowl 1 into the mixture, just enough to combine. Fold in ground almonds and zest. 
  4. Pour mixture into prepared cake tin. Bake 45mins until cake is firm and springs back when pressed with fingertips. Cool completely in tin.

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