Clementine Olive Oil Cake

As I recall the first time I baked a Clementine Olive Oil Cake, it was a chilly winter afternoon. The aroma of zesty clementines filled my cozy kitchen, warming not just the air but my spirit as well. This cake is not just a recipe; it’s a celebration of simple ingredients coming together to create something extraordinary. The golden cake, with its tender crumb and vibrant flavor, has become a staple in my home, perfect for unexpected visitors or a sweet indulgence after dinner. Each bite carries the essence of citrus, making it feel light yet luxurious. It’s a dessert that tells a story, weaving memories of joy and togetherness with every slice.

Shopping List for Clementine Olive Oil Cake

When it comes to the ingredients for Clementine Olive Oil Cake, simplicity is key. Each component plays a crucial role in creating that perfect balance of flavors and textures.

• 1/2 cup Olive Oil: This is the star of the show, providing moisture and a unique flavor that butter cannot replicate.
• 1 1/2 cups All-Purpose Flour: This gives the cake its structure, supporting the moist ingredients while keeping it light.
• 1 teaspoon Baking Powder: Essential for the cake’s rise, ensuring it’s fluffy and airy.
• 1/4 teaspoon Baking Soda: Works alongside baking powder for an optimal leavening effect.
• 1/2 teaspoon Salt: Enhances all the flavors, making sure the cake isn’t bland.
• 3/4 cup Whole Milk: Adds creaminess and a touch of richness.
• 4 tablespoons Unsalted Butter, melted: Contributes to the cake’s tenderness and flavor.
• 1 teaspoon Pure Vanilla Extract: Imparts a warm, sweet note that complements the citrus perfectly.
• 1 tablespoon Finely Grated Clementine Zest: This is where the magic happens, infusing the cake with a burst of fresh citrus aroma.
• 1/2 cup Clementine Juice; divided: Adds tanginess and moisture to the cake, making it delightful.
• 1 cup Granulated Sugar: Sweetens the cake while helping it caramelize beautifully.
• 3 Large Eggs: Binds ingredients together, contributing to the overall structure and richness.
• 1 1/2 cups Confectioners’ Sugar: Used for the glaze, adding sweetness and a lovely finish.

Step by Step Instructions for Clementine Olive Oil Cake

Making a Clementine Olive Oil Cake is not only easy but incredibly satisfying. Follow these steps to create your own delicious cake that will impress family and friends.

1. Preheat your oven to 350 degrees Fahrenheit. Take a 9-inch round baking pan and line it with parchment paper, ensuring to grease it well. This will help in easily removing the cake later on.

2. In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well blended, and then set the bowl aside.

3. In another bowl, whisk together 1/2 cup of olive oil, 3/4 cup of whole milk, 4 tablespoons of melted unsalted butter, 1 teaspoon of pure vanilla extract, and 1/4 cup of the clementine juice. This mixture should be smooth and creamy. Set this aside as well.

4. Next, in a large bowl (or stand mixer), combine 1 cup of granulated sugar and 1 tablespoon of finely grated clementine zest. Mix these together until the sugar is fragrant and takes on a slight orange hue.

5. Add 3 large eggs to the sugar mixture. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy. The color should lighten, and the texture should become creamy and airy.

6. With the mixer running on a low speed, alternate adding the flour mixture and the milk mixture to the egg mixture. Start with the flour, then add some of the milk, repeating this process until everything is well combined, finishing with the flour.

7. Once the batter is smooth and well mixed, pour it into the prepared baking pan. Spread it out evenly to ensure an even bake.

8. Bake in the preheated oven for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. The cake will be lightly golden on top, and the edges will start to pull away from the pan.

9. After baking, allow the cake to cool in the pan for at least 20 minutes. Then, carefully transfer it to a wire rack to cool completely.

10. For the glaze, whisk together 1 1/2 cups of confectioners’ sugar and the remaining 1/4 cup of clementine juice until smooth. Drizzle this over the cooled cake, allowing it to set before slicing and serving.

Ways to Adapt This Recipe

While the Clementine Olive Oil Cake is delicious as is, there’s always room for creativity! Here are a few ways to adapt this recipe to suit your taste.

• Storage: Ensure to keep your cake in an airtight container. This prevents it from drying out and maintains its moist texture.
• Freezing: You can freeze the cake before glazing. Wrap it tightly in plastic wrap and freeze for up to two months. Just thaw it before serving.
• Pairing: Serve this cake with a side of whipped cream or a scoop of vanilla ice cream for a delightful contrast in flavors.
• Flavor Variations: Try substituting clementines with other citrus fruits like oranges or lemons for a different twist.
• Gluten-Free Option: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
• Add-Ins: Consider adding chopped nuts such as walnuts or almonds for additional texture.

Perfect Pairings for Clementine Olive Oil Cake

Serving a Clementine Olive Oil Cake invites opportunities for delightful pairings. Here are a few suggestions:

• Morning Coffee: Enjoy a slice with your morning coffee or tea for a refreshing breakfast.
• Festive Gatherings: This cake is perfect for holiday celebrations, making it a centerpiece at your festive table.
• Picnics: Slice it up for outdoor gatherings; it’s easy to transport and always a hit.
• Lunch Dessert: Serve it as a light dessert during lunch; the bright flavors complement salads beautifully.
• Simple Garnish: Top with a sprinkle of powdered sugar and an extra slice of clementine for an elegant touch.
• Seasonal Pairings: This cake shines during the winter months when clementines are in season, offering a burst of flavor.

FAQ

Conclusion

The Clementine Olive Oil Cake is truly a delightful treat that encapsulates the essence of fresh citrus and rich olive oil. Its moist texture and vibrant flavor make it a must-try for desserts. I encourage you to give it a try; it’s a delightful way to brighten up any day and create sweet memories. Your friends and family will be asking for seconds!

Clementine Olive Oil Cake

The ultimate comfort food, Clementine Olive Oil Cake is a light and moist dessert infused with fresh citrus flavors. This easy cake is perfect for any occasion, bringing a touch of sunshine to your table. Make it today and savor the delightful taste of sunshine in every slice!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 360 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 1/2 cup Olive Oil
• 1 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup Whole Milk
• 4 tablespoons Unsalted Butter, melted
• 1 teaspoon Pure Vanilla Extract
• 1 tablespoon Finely Grated Clementine Zest
• 1/2 cup Clementine Juice; divided
• 1 cup Granulated Sugar
• 3 large Large Eggs
• 1 1/2 cups Confectioners’ Sugar

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Take a 9-inch round baking pan and line it with parchment paper, ensuring to grease it well. This will help in easily removing the cake later on.
• In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well blended, and then set the bowl aside.
• In another bowl, whisk together 1/2 cup of olive oil, 3/4 cup of whole milk, 4 tablespoons of melted unsalted butter, 1 teaspoon of pure vanilla extract, and 1/4 cup of the clementine juice. This mixture should be smooth and creamy. Set this aside as well.
• Next, in a large bowl (or stand mixer), combine 1 cup of granulated sugar and 1 tablespoon of finely grated clementine zest. Mix these together until the sugar is fragrant and takes on a slight orange hue.
• Add 3 large eggs to the sugar mixture. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy. The color should lighten, and the texture should become creamy and airy.
• With the mixer running on a low speed, alternate adding the flour mixture and the milk mixture to the egg mixture. Start with the flour, then add some of the milk, repeating this process until everything is well combined, finishing with the flour.
• Once the batter is smooth and well mixed, pour it into the prepared baking pan. Spread it out evenly to ensure an even bake.
• Bake in the preheated oven for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. The cake will be lightly golden on top, and the edges will start to pull away from the pan.
• After baking, allow the cake to cool in the pan for at least 20 minutes. Then, carefully transfer it to a wire rack to cool completely.
• For the glaze, whisk together 1 1/2 cups of confectioners’ sugar and the remaining 1/4 cup of clementine juice until smooth. Drizzle this over the cooled cake, allowing it to set before slicing and serving.

Notes

While the Clementine Olive Oil Cake is delicious as is, there’s always room for creativity! Here are a few ways to adapt this recipe to suit your taste.

Keyword Citrus Dessert, Clementine Cake, Easy Cake Recipe, Olive Oil Cake

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.