Citrus olive oil cake
1 hr 7 min
Extra-virgin olive enhances this Italian cake’s fruity aroma and character while making it super moist. Make quick and easy work out of zesting and juicing the lemon and grapefruit by using a tool like a microplane zester to gently grate the rinds of the citrus before you juice them. You’ll need around one to two lemons and one grapefruit to yield the right amount of zest and juice. For a pretty presentation, buy some extra pink and white grapefruits to segment and serve alongside the slices of the cake. Garnishing each plate with sprig of fresh mint or rosemary would be an elegant option too.
4 large egg(s), separated
Extra virgin olive oil
Plain lowfat yogurt
1 tsp(s), grated
Fresh lemon juice
1 tsp(s), grated
Fresh orange juice
Olive oil cooking spray
- Preheat oven to 350°F. LIne 9-inch springform pan with parchment paper and spray with olive oil nonstick spray.
- With electric mixer on medium speed, beat egg whites and 1/4 cup of granulated sugar in medium bowl until soft peaks form when beaters are lifted. Set aside. (Do not wash beaters.)
- With electric mixer on medium-high speed, beat egg yolks and remaining 1/4 cup granulated sugar in another medium bowl until thick and light in color. With mixer running at medium speed, slowly drizzle in olive oil. Add yogurt, lemon zest and juice, orange zest and juice, and salt and beat to combine. On low speed, add flour and beat just until combined. Gently fold egg white mixture into batter in three additions, until no streaks of white remain.
- Scrape batter into prepared pan and bake until cake is set in center, 45–50 minutes. Cool completely in pan on wire rack.
- Remove cake from pan. Dust top of cake with confectioners' sugar just before serving.