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Citrus Olive Oil Cake

by Caren McSherry
This cake is moist and intense with the flavours of citrus. The steeped rinds, combined with the mild, almost fragrant aroma of the olive oil provide a texture and longevity to this cake that defies most others. It is really worth a try. Do not substitute the peppery Italian, Portuguese or Spanish oils. It must be fruity and fragrant and more often than not, these oils, hail from Provence, rendering them such because of the soil and the weather.


      • 2 medium naval oranges
      • 2 medium lemons
      • 1 Tbsp. Berry sugar
      • 1 large naval orange, sliced into 8 thin slices
      • 4 eggs
      • ¾ cup sugar
      • 1 cup unbleached all purpose flour
      • 3 tsp baking powder
      • ½ cup toasted ground hazelnuts
      • 2/3 cup of extra virgin olive oil


1. Place the 2 oranges and lemons in a pot, cover with water and bring to a boil. Let the fruit boil for about 30 minutes, or until the fruit is soft. Drain and cool. Cut the fruits in half, scoop out the pulp and discard, keeping only the rind. Place the rind in the bowl of a food processor & puree. Set aside.
2. Grease a 9 inch springform pan, dust with the berry sugar, then lay the the thin slices of orange evenly on the base of the pan.
3. Beat the eggs until they are light and foamy, slowly pour in the sugar and continue to beat until the mixture is thick and lemon coloured, about 5 minutes.
4. Sift the flour & baking powder together, stir in the ground hazelnuts. Add the pureed rind to the egg mixture, then alternate the flour mixture with the oil in 2 additions.
5. Pour the batter into the prepared orange lined pan and bake at 350F for about 45 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan.
6. Invert on a serving plate and serve in wedges.
Serves 8

Copyright © 2018 Caren McSherry

Filed Under: dessert, cake, olive oil, citrus

Citrus Olive Oil Cake

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