Citrus Olive Oil Cake
 
Makes 1 (8-Inch) Cake
Ingredients
  • Candied Oranges (recipe follows)
  • 1 cup sugar
  • 2 large eggs
  • ½ cup extra-virgin olive oil
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • Sweetened whipped cream and Candied Oranges syrup, to serve
  • Garnish: Candied Oranges
Instructions
  1. Preheat oven to 350°. Spray a tall-sided 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In bottom of prepared pan, arrange Candied Oranges, overlapping pieces to create a barrier for batter.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat sugar and eggs at high speed until thick and pale, about 2 minutes. Add oil in a slow, steady stream, beating until combined. Reduce mixer speed to medium; add milk, vanilla, and zests, beating until combined and stopping to scrape sides of bowl.
  4. In a small bowl, whisk together flour, baking powder, and salt. Fold flour mixture into sugar mixture until combined; pour into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°, 45 to 50 minutes. Let cool in pan for 5 minutes. Invert cake onto a wire rack, and let cool completely. Serve with whipped cream and Candied Oranges syrup. Garnish with any remaining Candied Oranges, if desired. Store in an airtight container for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/citrus-olive-oil-cake/