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Photo of Citrus olive oil cake by WW

Citrus olive oil cake

7
Points®
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 orange by using a tool like a microplane zester to gently grate the rinds of the citrus before you juice them. For a pretty presentation, garnish with some colorful orange or grapefruit segments. Garnishing each plate with sprig of fresh mint or rosemary would be an elegant option too.

Ingredients

Olive oil cooking spray

4 spray(s)

Egg

4 large egg(s), seperated

Sugar

½ cup(s), divided

Extra virgin olive oil

⅓ cup(s)

Plain low fat yogurt

⅓ cup(s)

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp

Orange zest

1 tsp, grated

Orange juice

1 Tbsp

Table salt

½ tsp

All-purpose flour

1 cup(s)

Confectioners' sugar

1 Tbsp

Instructions

  1. Preheat oven to 350°F. LIne 9-inch springform pan with parchment paper and spray with olive oil nonstick spray.
  2. 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.)
  3. 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.
  4. Scrape batter into prepared pan and bake until cake is set in center, 45–50 minutes. Cool completely in pan on wire rack.
  5. Remove cake from pan. Dust top of cake with confectioners' sugar just before serving.
  6. Slice into 10 pieces and serve.
  7. Serving size: 1 slice

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