Olive Oil Cake with Citrus Zest

Prep time 1 hour Servings 8

Olive oil cake with citrus zest is a one-bowl dessert that stays moist for days, unlike a butter cake. Firrisa's floral, dried-fruit notes were built for a citrus-forward crumb, with orange and lemon zest folded straight into the batter.

Ingredients

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange and 1 lemon
3 large eggs
1 cup Firrisa
3/4 cup milk

Instructions

Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with a round of parchment paper.
In one bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, add the sugar and both citrus zests. Rub the zest into the sugar with your fingertips for about a minute until it's fragrant and slightly damp, this releases the citrus oils.
Whisk the eggs into the zested sugar until pale and slightly thickened, then whisk in the Firrisa and milk until smooth.
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Don't overmix or the cake will turn dense.
Pour the batter into the prepared pan and smooth the top.
Bake 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then run a knife around the edge and turn it out onto a rack to cool completely before slicing.

Nutrition

Serving size 1 slice

Calories 472

Total fat 30g

Saturated fat 5g

Cholesterol 72mg

Sodium 262mg

Carbohydrates 46g

Dietary fiber 1g

Sugars 26g

Protein 6g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.