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)
- Preheat oven to 325F and line with parchment paper or grease an 8x4 loaf pan. Set aside.
- In a large bowl, combine all the dry ingredients.
- In a small bowl, combine all the wet ingredients.
- Set your stand mixer to low-med and slowly add the wet ingredients to the dry ingredients until well-combined.
- Pour the cake batter into the loaf pan and bake for 45 minutes or until a toothpick comes out clean.