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.

1 Hour
Ingredients List for people
  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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4 Comment(s)
Tannith Perry (not verified)

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