Quick Olive Oil Citrus Cake

View Instructions

Makes:

one 9-inch (23 cm) round or square cake

Serves:

Prep Time:

Under 10 minutes

Cook Time:

35 minutes

Introduction

About this Recipe

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Category:

Cake

This brilliantly uncomplicated cake is perfect when you want a simple, moist cake to go with fresh fruit. Whether you choose lemon, lime or orange is up to you, even if the citrus you have in the fridge makes the decision for you.

Notes: The cake will keep, well wrapped in plastic, at room temperature for up to 3 days.

Ingredients

1 cup (200 g) granulated sugar
Zest of 1 lemon, 1 lime or 1 orange
½ cup (125 mL) regular yogurt (not Greek) or plain kefir
⅓ cup (80 mL) extra-virgin olive oil
3 large eggs
1 tsp vanilla extract

¼ tsp almond extract (optional)
1 cup (150 g) all-purpose flour
½ cup (60 g) ground almonds
2 tsp baking powder
½ tsp fine salt

Step by Step Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round or square pan and line the bottom with parchment paper.

Step 2

Whisk the sugar and citrus zest together in a large mixing bowl. When a cake is this simple, little steps like taking the time to draw out the citrus oils from the zest by whisking it into the sugar really make a difference. The citrus flavour will be more pronounced and even throughout the cake.

Step 3

Add the wet ingredients. Whisk in the yogurt (or kefir), olive oil, eggs, vanilla extract and almond extract, if using, until combined.

Step 4

Add the flour, almonds, baking powder and salt and whisk again until just combined with no lumps visible.

Step 5

Bake the cake. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool in the pan on a rack for 20 minutes, then tip out onto the rack to cool completely.