Cake

Citrus Olive Oil Cake: Back By Popular Demand!

The members of my book group have been willing GF taste testers since Gus was diagnosed with Celiac Disease in October 1998.  This recipe was adapted from one I found in San Francisco’s Bi-Rite Market’s new cookbook Eat Good Food.  The cake enthusiastically shouts: CALIFORNIA, combining the sunshine state’s flavors of citrus, olive oil, and almond.  (Almond flour is available at Trader Joes, and other well stocked markets.  I first made it last February; they asked for it again yesterday. Served it with rum raisin ice cream and a drizzle of (the recipe resulting) citrus syrup, it was delicious!

Citrus Olive Oil Cake – Oven at 350 degrees, rack positioned in the center; 9 inch spring form pan, oiled and lined with parchment paper.

Click Here For Printable Recipe

INGREDIENTS:

2 cups sugar

2 cups water

2 medium oranges

2 small lemons

4 large eggs, room temperature

2/3 cup olive oil

½ teaspoon sea salt

1 ½ cup sugar

½ teaspoon GF almond extract

6 oz. GF flour mix

4 ½ oz almond flour (you can grind sliced almonds in a food processor, adding

1 tablespoon or so of the GF flour to prevent it from clumping/sticking.)

1 Tablespoon baking powder

DIRECTIONS:

  1. Combine 2 cups of sugar and 2 cups of water in a medium saucepan; bring to a boil to melt the sugar.
  2.  Add the oranges and lemons, making sure there is enough syrup to cover at least 2/3 of the fruit. (Add equal parts sugar and water to achieve if necessary.)
  3.  Lower the heat, cover the pan, and gently simmer for about 40 minutes, turning occasionally.
  4. Remove fruit and let it cool enough to handle.  Save the syrup for another use (makes an excellent “Simple Syrup” for cocktails.)
  5. While the fruit is simmering, pulse the almonds in a food processor to create a “flour” only if using sliced almonds.
  6. Combine the GF flour, almond flour, and baking powder in a small bowl.
  7. Put the eggs and salt in the bowl of a stand mixer (Kitchen Aid type.) Beat on medium high speed with the whisk attachment about 2 minutes until foamy.  With the motor running, slowly add 1½ cups of sugar; continue to beat at medium speed for another 3-4 minutes until glossy and thick.  Reduce the speed and slowly add the olive oil.
  8. Cut the poached fruit into quarters, remove all seeds, and pulse in a food processor until pureed – a few small chunks are fine.
  9. Add the pureed fruit to the egg mixture.
  10. Remove the bowl from the stand and fold in about a third of the flour mixture.  When incorporated, fold in the remaining flour until smooth.
  11. Pour into prepared pad.  Bake until the cake is dark golden brown and is slightly firm to the touch, about 1 hour 10 minutes.
  12. Cool for 25-30 minutes, run a knife around the edge, and turn out onto a rack to cool completely.

When cool the cake can be dusted with powdered sugar, although this changes the golden appearance.  The original recipe says the cake lasts for up to 5 days at room temperature and is better the next day (absolutely true, because it was excellent with this morning’s cappuccino!)

Enjoy!

P.S. Book recommendations: Three Weeks in December, Audrey Schulman and The Art of Fielding, Chad Harbach

 

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13 thoughts on “Citrus Olive Oil Cake: Back By Popular Demand!

    • Whoops! Caught me winging it, as I often do when cooking. (Baking has to be much more precise!) I’m going to suggest 1/8 – 1/4 cup olive oil, depending on whether or not you’re watching calories.

    • 1. It’s delicious with conventional or GF flour, though I encourage you to try if GF since we all feel better when we omit gluten. If you make it with wheat flour use 15-20% less.
      2. No bitterness!
      3. I hope you enjoy the cake as much as we do.

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