A Citrus Olive Oil Cake

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Cakes, One Girl’s Journey continues.  A tweetable for me “You can take the wedding out of the girl, but never the cakes”.  In other words, I love baking cakes, wedding or not!  To bake a cake on vacation is a telltale sign that cakes are in my soul.  On a recent visit to Colorado the need to bake was so overwhelming that I couldn’t think of anything else. The result is this recipe!  What an amazing cake.  It can stand alone with no glaze, but the glaze is fabulous. Always loving to learn, this was my first high altitude cake. Thanks to my future daughter-in-law, who pointed me in the right direction, I adjusted my recipe a bit to accommodate for the higher elevation.  I made notes in the recipe where I adjusted ingredients.  The recipe came from bakersroyale.com but was an original Giada DeLaurentis recipe. Enjoy!

Note:  Use a very good olive oil in this recipe, it truly makes a difference!

Ingredients:

For The Cake:

1 1/2   cups all-purpose flour

2   teaspoons baking powder (for the high altitude I decreased by 1/4 teaspoon)

1/2   teaspoon salt (for the high altitude I decreased by a pinch)

1   cup sugar (for the high altitude I decreased by 1/4 cup)

3   large eggs

4   teaspoons of citrus zest (I used all orange zest, but you can do 1/2 orange and 1/2 lemon)

1/4   cup whole milk (for the high altitude I increased by 3 tablespoons)

3/4   cup of a good extra virgin olive oil

 

For The Glaze:

3   cups confectioner’s sugar

5 – 6    tablespoons citrus juice (I used orange, but lemon is also good)

 

Preparing:

  1.  Combine flour, baking powder, and salt in a bowl, set aside
  2.  Whisk together sugar and eggs.
  3.  Add zest, milk, and olive oil, mixing ingredients well.
  4.  Add flour mixture and combine well.
  5.  Pour the batter into your cake pan (I used a bundt pan) and bake at 350 degrees for  35 to 45  minutes or until a cake tester, when inserted, comes out clean. (for the  high altitude, I  increased  the baking temperature to 375 degrees and just watched  the  cake closely)
  6.  Let the cake cool a bit before turning out onto a cooling rack.
  7.  When the cake is cooled completely, make the glaze to your desired consistency  and frost or  pour over the top.
  8.  Just a note….the cake is delicious straight away but if you can hold off for a day, it is  even  more delectable.

 

 

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