Greeks like using olive oil in a lot of our cooking, including desserts. A fruity olive oil works well with this cake and the result is always moist.
Just a couple of days ago, I hosted my latest Greek Supper Club with a Spring theme (Anixi in Greek) and this cake was served as dessert. A nice surprise as it was your usual citrus flavoured cake Greeks are familiar with.
Finally, sometimes adding a few twists to a classic can elevate a dish. I smeared the bottom of plate with a lemon curd to reinforce the lemon flavour in the cake, dust the top of the cake with icing sugar, top with a dollop of whipped cream and throw some berries of your choice on the plate.
With a little creativity, a simple recipe can be elevated, enjoy!
Citrus Olive Oil Cake
Course: Dessert8
servings10
minutes30
minutesIngredients
- Wet Ingredients
1 cup extra virgin olive oil
1 1/2 cup granulated sugar
3 large eggs
zest and juice of 1 lemon
3/4 cup full fat Greek style yogurt (or sour cream)
1 tsp. vanilla extract
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
- Garnishes
one recipe of Lemon curd
Icing sugar
Raspberries
Whipped Cream
Directions
- Pre-heat oven to 350F.
- Into another small bowl, add the flour, baking soda and salt and mix with a fork. Now slowly add to your cake mixture.
- Grease the bottom and sides of a 9-inch cake pan and line the bottom with parchment paper. Pour in your cake mixture.
- Into a bowl, add your olive oil, eggs, sugar, zest and lemon juice, vanilla and use a hand mixer to whip until creamy (about 5 minutes).
- Place on the middle rack of your pre-heated 350F oven and bake for a approx. 30-33 minutes or stick a toothpick in to test it’s baked.
- Take out of the oven, allow to cool.
- Carefully take your cake out of the pan.
- Cut your cake into 8 pieces and dust the top with icing sugar
- Smear each plate with some lemon curd and place the cake on top. Place a dollop of whipped cream on the cake, place some raspberries on the plate and serve.
