Olive Oil Clementine Cake
Does this olive oil clementine cake count as a healthy dessert? Yep! It has olive oil and fruit in it, what is healthier than that?! I made this on New Year’s Eve and it was the perfect way to ring in the new year. It’s so moist thanks to the olive oil and has just the right amount of citrus flavor to make for a perfect, not-too-sweet dessert. Did I also eat a piece (3 pieces) for breakfast? Maybe.
- 3 large eggs, at room temperature
- 1 1/2 cups sugar, plus 2 tablespoons for sprinkling
- 1 tablespoon clementine zest
- Zest of 1 lemon
- 1 cup olive oil
- 2 tablespoons clementine juice
- 2 teaspoons lemon juice
- 1 1/4 cups whole milk, at room temperature
- 1 3/4 cups all-purpose flour
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Preheat oven to 375F, grease a 10-inch round cake pan with extra-virgin olive oil, place a round piece of parchment paper in the bottom then coat the paper with more olive oil then lightly coat the pan with flour, shaking any excess flour out.
In the bowl of and electric mixer, beat the eggs, sugar and zest on high for 5 minutes until the eggs are pale yellow and fluffy.
Meanwhile, in a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt and set aside.
With the mixer on low, drizzle in the olive oil until combined then drizzle in the milk, clementine and lemon juice.
Slowly add in the dry ingredients and mix until combined.
Pour the batter into the prepared cake pan and sprinkle the top with the 2 tablespoons of sugar.
Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
Transfer the pan to a cooling rack and let cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto the cooling rack to cool completely.
Place the cake on a cake stand or plate and dust generously with powdered sugar, cut and enjoy!