Zesty Citrus Olive Oil Cake

Sweets & Desserts

This recipe was lovingly supplied by Kaye and is made using extra virgin olive oil and citrus fruits.

Intermediate
1 Hour
Ingredients List for people
Units:
Instructions
  1. Preheat oven to 180°C. Line a 20cm round cake tin with cooking paper.
  2. Beat the egg whites and sugar in a large bowl until white and thick (before soft peak stage).
  3. Add the orange and lemon zest, then stir in the olive oil.
  4. Stir in the sifted flour alternately with the water and orange juice.
  5. Pour into the prepared tin.
  6. Bake for 45 minutes or until a skewer comes out clean.
  7. Leave in the tin for five minutes before turning out onto a cake rack to cool. Dust with icing sugar.
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7 Comment(s)
Tannith Perry (not verified)

This cake tastes of olive oil to such an extent that it was inedible.

Tannith Perry (not verified)

This cake has WAY too much olive oil in it. It was inedible.

Claire (not verified)

Amazing recipe Kaye! Thanks for sharing! Super fluffy and delicious!

Emma Pepper (not verified)

I made this cake yesterday. I adapted it slightly because of the comment above. I added more lemon juice than orange juice. Once the cake was cooked I skewered holes into the sponge and spooned a mixture of lemon juice and dissolved sugar over the top. It was delicious! Thanks for the recipe.

Dutch girl (not verified)

I absolutely love ❤️ this cake! It was the first OMS cake I made when I started the program almost 9 years ago and it is still one of my favorites. I made some variations also: I replaced water for limoncello (?), added freshly grated ginger and poppy seeds.
I reduced the amount of sugar to 100g of cane sugar and I use the zest of a whole organic orange as well as an organic lemon, which gives an enormous flavour boost! And it might be more in balance for those you do not like the flavor of olive oil. You could also limit the amount of EVOO to 100ml and it will still taste great.

Dutch girl (not verified)

I absolutely love this cake!! It was the first OMS cake I made when I started the program almost 9 years ago and although I have made many other cakes as well, it is still one of my favorites. I made some variations also: I replaced water for limoncello, added freshly grated ginger and poppy seeds.
I reduced the amount of sugar to 100g of cane sugar (sweet enough for me) and add the zest of a whole organic orange as well as an organic lemon, which gives an enormous flavour boost and makes it in balance with the olive oil. You can reduce the amount of EVOO to 100ml, and it will still taste great :)

Heike Dietrich (not verified)

Tried out this recipe today. I took aquafaba for the eggwhites (no success, next hopefully better), 175g sugar, 2tsp tartar baking powder, 50g evoo, 250g flour. Put in juice of an orange and 1/2 lemon, zest of half orange and lemon. 1/2 lemon juice and sugar for the icing. Baking 40m/180°. Will put pics on fb.

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