Dessertscountryliving
Olive Oil Cake with Citrus Compote
Olive oil is a delicious, easy to way to keep a cake moist for far longer than you can with butter, and it adds a fruity, slightly spicy flavor as well.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat oven to 375°F. Lightly oil a 9- by 2-inch cake pan. Line bottom with parchment paper, then oil and flour parchment. Whisk together flour, salt, baking powder, and baking soda in a bowl.
2
Beat eggs, zest, and 1 1/2 cups sugar with an electric mixer on high speed until light and fluffy, 1 to ⏱️ 2 minutes. Reduce mixer speed to low, slowly drizzle in oil, and beat until combined, 1 to ⏱️ 2 minutes. Beat in milk and orange juice just until combined, about ⏱️ 1 minute. Gradually beat in flour mixture. Transfer to prepared pan, smooth top with an offset spatula, and sprinkle with remaining 2 teaspoons sugar.
large eggs, at room temperature3
3
Bake until a skewer inserted in the center comes out clean, 50 to ⏱️ 55 minutes. Cool in pan on a wire rack, ⏱️ 20 minutes. Run a knife around the edge of the pan, and turn out onto the rack, top side up; cool completely.
4
Meanwhile, remove peels and pith from whole oranges. Cut into rounds, and transfer to a bowl along with any accumulated juices. Add agave and Grand Marnier, and gently toss to combine. Serve cake warm or at room temperature topped with citrus compote.
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