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.
- Heat oven to 170 degrees. Lightly oil 22cm round cake tin and line base this baking paper.
- In bowl 1, sift flour, baking powder and salt.
- 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.
- Pour mixture into prepared cake tin. Bake 45mins until cake is firm and springs back when pressed with fingertips. Cool completely in tin.