Citrus olive oil cake
7
Points® value
Total Time
1 hr 7 min
Prep
10 min
Cook
45 min
Serves
10
Difficulty
Easy
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.
Ingredients
Egg
4 large, separated
Sugar
½ cup(s)
Extra virgin olive oil
⅓ cup(s)
Plain lowfat yogurt
⅓ cup(s)
Lemon zest
1 tsp(s), grated
Fresh lemon juice
1 tbsp(s)
Orange zest
1 tsp(s), grated
Fresh orange juice
1 tbsp(s)
Table salt
½ tsp(s)
All-purpose flour
1 cup(s)
Confectioners' sugar
1 tbsp(s)
Olive oil cooking spray
4 spray(s)