aficio22 Recipes: Citrus Olive Oil Cake

Welcome to the aficio22 Recipes series, where we celebrate the incredible versatility of quality olive oil. While many think of olive oil as a finishing touch for salads or a drizzle over bread, the truth is far more exciting. Our olive oils shine in unexpected ways and can be included in desserts and savory dishes that may surprise you. Each recipe in this series is carefully crafted to showcase the unique flavor profiles of our premium olive oils and how they can best be used to elevate flavors and create something truly memorable.

Today, we're starting with something special: a Citrus Olive Oil Cake that proves olive oil belongs in your dessert. This light, airy cake features bright citrus notes that dance beautifully with the subtle richness of our olive oil. It's the perfect centerpiece for celebrating life's special moments (psst Mother's Day is 10 days away!)

If you've never baked with olive oil before, prepare to be delighted. The result is a cake with incredible moisture and a sophisticated flavor profile that feels both indulgent and refreshingly bright. Let's dive in.

Citrus Olive Oil Cake

INGREDIENTS: ~14-16 Servings

For the Cake:

• 1 cup sugar
• 3 eggs
  
• 1 cup aficio22 delicate olive oil
  
• 2 cups flour
  
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp vanilla extract
• 1/2 tbsp lemon zest
• 1/2 tbsp orange zest
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 cup whole milk

For the Citrus Whipped Cream:

• 1.5 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 tbsp cream cheese
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350F.
2. Sift together the flour, baking powder, baking soda, salt.
3. In a separate large bowl, beat the sugar and eggs on high speed for 3-4 minutes until it becomes a thick pale cream color.
4. While continuing to mix, slowly add 1 cup aficio22 delicate olive oil until combined.
5. Mix in 1/4 tsp vanilla extract, 1/2 tbsp lemon zest, 1/2 tbsp orange zest, 1 tbsp lemon juice, 1 tbsp orange juice, and 1 cup whole milk.
6. Using a handheld whisk, slowly sift in the dry ingredients, stirring in between. Do not overmix.
7. Pour batter into a greased and parchment-lined 9-inch springform cake pan. Tap on the counter to remove any bubbles.
8. Bake for 50-55 mins or until a toothpick comes out clean from the center.
9. Let the cake cool completely on a drying rack.
10. Decorate with powdered sugar or citrus whipped cream, lemon and orange peels, and zest.
11. For the citrus whipped cream, beat 1/5 cups heavy whipping cream, 1/2 cup powdered sugar, 2 tbsp cream cheese, 1 packed tsp lemon zest, 1 packed tsp orange zest, and 1 tsp vanilla extrawct on high speed for 5-7 minutes or until stiff peaks form. If zest sticks to whisk, fold it back into the cream. Then use a spatula or piping bag and tip to decorate the cake. If you want the whipped cream to cover the whole cake, double the quantities listed. Enjoy!

Recipe illustrations were created in partnership with our incredible partner, Limu Creates.