ORANGE BLOSSOM OLIVE OIL CAKE

IMG_6193 2.jpg

ORANGE BLOSSOM OLIVE OIL CAKE

#SIAintheKitchen

I've always been a big fan of simple citrus desserts, especially Sicilian citrus cakes. The bright yellow hue of the cake and the pop of flavour from the citrus juice and zests makes for a wonderfully light and quick dessert to make in a jiffy. It's not one of my go-tos, but when I make it, I'm always itching to make it over and over again. This time was no different. I loved my orange blossom olive oil cake.

I had promptly invited my friend Mario over for an impromptu dinner at my place to catch up. I hadn't seen him a a little while and although I had some soup bubbling away on the stove, I didn't have a dessert ready. And if you know anything about me, you'd always expect two courses and dessert at the very least.

I had a leftover navel orange which I had been intending to use on something else but since I was pressed for time, I thought to do a variation on the Sicilian citrus cake. To further bring the orange flavour, I decided to add a touch of orange blossom water that my mom gifted me. The addition of the orange blossom water really brought out that bright citrus flavour I was looking for - more pronounced.

Although I had baked this in a loaf pan I think I actually prefer it in its original format which is an 8" round. The cake was more well-cooked through. It doesn't require a compote or icing - rather, its best to keep it simple with a light dusting on powdered sugar.

ORANGE BLOSSOM OLIVE OIL CAKE - makes 1 loaf

  • 1 cup granulated sugar

  • 1 1/2 cups all purpose flour

  • zest from 1 large navel orange

  • 1 tsp baking powder

  • 3/4 tsp baking soda

  • 1/2 cup extra virgin olive oil

  • juice from 1 large navel orange

  • 2 tsps orange blossom water

  • 2 large eggs

  • powdered sugar (optional)

  1. Preheat oven to 325F and line with parchment paper or grease an 8x4 loaf pan. Set aside.

  2. In a large bowl, combine all the dry ingredients.

  3. In a small bowl, combine all the wet ingredients.

  4. Set your stand mixer to low-med and slowly add the wet ingredients to the dry ingredients until well-combined.

  5. Pour the cake batter into the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

BAKED, DESSERTStephanie SiaSicilian citrus cake, sicilian, italian, italian dessert, olive oil cake, olive oil, leftover olive oil, orange blossom, orange blossom cake, orange blossom recipe, orange blossom water, what to do with orange blossom water, dessert, loaf, quick b, quick bread, siainthekitchen, sia in the kitchenComment