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Citrus–Olive Oil Cake

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

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Ingredients

number of servings
1
  • confectioners' sugar, for dusting Added to
  • 512 Cup whole-wheat flour Added to
  • 2 teaspoon baking soda Added to
  • 14 teaspoon Kosher salt Added to
  • 1 Cup sugar Added to
  • 1 Cup extra-virgin olive oil Added to
  • 3 large eggs, lightly beaten Added to
  • 14 Cup whole milk Added to
  • 12 teaspoon pure vanilla extract Added to
  • 14 teaspoon pure almond extract Added to
  • 2 tablespoon grapefruit zest, grated Added to
  • 1 tablespoon orange zest, grated Added to
  • 1 tablespoon orange juice Added to
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Directions

30 min.
1. Step

Preheat the oven to 350°F. Oil an 8-inch round cake pan and dust with confectioners’ sugar.

2. Step

In a small bowl, whisk together the flour, baking powder, and salt.

3. Step

In a larger bowl, whisk together the sugar, oil, eggs, milk, vanilla and almond extracts, grapefruit zest, and orange zest and juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth.

4. Step

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 0 minutes. Let cool in the pan for about 10 minutes, then unmold and cool completely on a wire rack. Cut into wedges and serve.

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