The secret to baking a perfectly moist, yet still light cake? Extra Virgin Olive Oil. This Citrus and Olive Oil Cake recipe is light enough to enjoy on warm summer days, but still feels indulgently rich by marrying together sweet, citrus and herbaceous notes. And the addition of a good Italian extra virgin olive oil gives the cake a luscious, but not too heavy texture that's impossible to resist.
Servings: 4
Total Time: 1 hour
- 3 organic large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cane sugar
- 1 cup organic raspberries
- 1/4 cup extra virgin olive oil
- 1 tsp baking powder
- 2 tbsp water
- 1 organic lemon
- 2 tsp acacia honey
- Pinch of salt
1. Pre-heat the oven to 360F and line 2 loaf pans (3x8 inches) with parchment paper, then set aside.
2. Zest the lemon, then blend the lemon zest with the sugar until combined.
3. Using your preferred mixer, whisk the mixture with the eggs, a pinch of salt, and honey until clear and frothy.
4. Juice the full lemon, then blend the lemon juice, water and olive oil using an immersion blender. Add to the mixture and continue to mix at low speed.
5. Sift the flour and baking powder in a separate bowl. Turn off the mixer, and gradually add the dry ingredients into the mixture by gently folding with a spoon to avoid deflating the mixture.
6. Place the raspberries on the bottom of each loaf pan and pour the mixture on top of the raspberries, dividing it between the two pans.
7. Bake for 25-30 minutes.
8. Remove both cakes from the oven and let cool completely on a rack.
9. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream on the side.
Buon Appetito!
