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orange lime olive oil cake

Any cake using olive oil rather than butter creates a dessert that feels more decadent.  Don’t get me wrong, traditional butter pastries reign high but serving an olive oil cake is a dessert that makes life more interesting.  Adding a slightly peppery, maybe even just a hint of bitter makes the flavors more complex.

I adapted this recipe from a New York Times article by adding lime and mandarin oranges.  I think the original recipe was with lemon but I was making a Thai inspired dinner and wanted to work with lime, and then mandarin oranges were in season so why not add a few for extra visual and taste appeal.

orange lime olive oil cake

Any cake using olive oil rather than butter creates a dessert that feels more decadent.  Don’t get me wrong, traditional butter pastries reign high but serving an olive oil cake is a dessert that makes life more interesting.  Adding a slightly peppery, maybe even just a hint of bitter makes the flavors more complex.

I adapted this recipe from a New York Times article by adding lime and mandarin oranges.  I think the original recipe was with lemon but I was making a Thai inspired dinner and wanted to work with lime, and then mandarin oranges were in season so why not add a few for extra visual and taste appeal.

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Ingredients

Recipe serves: 8-10
1 3/4 (210 grams) cup plain flour (all purpose)
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup (200 grams) granulated sugar
4 eggs
1 tablespoon fresh lime juice
2 teaspoons vanilla extract
3/4 cup (180 ml) extra virgin olive oil
3 tablespoons lime zest
lime syrup
1/4 cup (60ml) lime juice
1/4 cup (50 grams) sugar
4 mandarin oranges, peeled and sectioned
garnish: 1 lime and 1 mandarin, cut in wheels for side of plates
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orange lime olive oil cake
  • time
    2 hours
  • serves
    8
  • skill level
    Medium

Ingredients

  • lime syrup

Directions

1
Done

Preheat oven to 350F (180C) and position wire rack in the center of the oven.

2
Done

Prepare a 9-inch (22 cm) round cake pan with butter and flour to prevent sticking.

3
Done

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

4
Done

In the bowl of an electric mixer with paddle attachment, beat eggs and 1 cup (200 grams) of sugar until light and fluffy.

5
Done

With mixer running, add the vanilla, 1 tablespoon lime juice, 2 tablespoons lime zest and then gradually stream in the olive oil until well combined, about 30 seconds.

6
Done

Fold in the dry flour ingredients, mixing by hand until everything is well combined and blended.

7
Done

Transfer the batter to the prepared pan and arrange the mandarin orange sections in a single layer on top of batter, in any pattern that suits your fancy.

8
Done

Bake for 45-55 minutes or until the cake is light golden brown and a toothpick inserted into center of cake comes out clean.

9
Done

lime syrup

While the cake is baking, in a medium saucepan over medium heat bring the remaining 1/4 cup sugar and 1/4 cup lime juice to a boil until the sugar is dissolved. Let cool.

10
Done

finish

Remove cake from the oven, transfer to a wire cooling rack and immediately brush with all of the lime syrup.

11
Done

Let cake cook in pan for 20-30 minutes.

12
Done

to serve

Remove cake from pan, plating with the mandarin oranges face up.

13
Done

Dust with lime zest and lime and mandarin wheels.