Thursday, October 21, 2010

Citrus Scented Olive Oil Cake

I drew ideas for this recipe from several different sources – but my main objective was to use up some leftover buttermilk I had sitting in the fridge. Mission accomplished! All in all this is a very simple, yet flavorful sweet cake; it pairs perfectly with a cup of tea. The sugar and almond topping create a lovely crunchy crust, and the buttermilk and olive oil yield a light, moist interior.

Citrus Scented Olive Oil Cake
•2 large eggs, room temperature
•3/4 cup sugar (I used evaporate cane juice)
•3/4 cup all-purpose flour
•1/2 cup white whole wheat flour (or more all-purpose flour)
•1/4 cup finely ground cornmeal
•1/4 tsp salt
•1 tsp baking powder
•Zest from l lemon and 1 tangerine, finely grated or minced
•1/3 cup extra virgin olive oil
•2/3 cup buttermilk or yogurt

For topping:
•2 Tbs sugar
•1/4 cup sliced almonds

1.Preheat oven to 350˚F. Oil an 8-9 inch cake pan or springform pan with olive oil.
2.In a large bowl sift together the flour, cornmeal, salt, and baking powder.
3.In a large measuring cup combine olive oil and buttermilk.
4.In a separate bowl, use your finger tips to rub the sugar and zest together to release the citrus oil. Spend a couple of minutes on this - it makes all the difference!
5.In a standing mixer or using a hand mixer (I used a hand mixer) beat the sugar/zest mixture and eggs on medium high until pale yellow, about 1 minute. On medium speed, add the dry ingredients and the buttermilk/oil combination just until you have a smooth batter, don't overbeat it.
6.Pour the batter into the oiled pan. Sprinkle sugar and almond mixture on top.
7.Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.
8. Let it cool a few minutes in the pan, meanwhile make a pot of teas.
9. Cut yourself a thick slice, pour yourself a cup of tea and enjoy!

As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Friday Foodie, Family Food Fridays, and Friday Favorites. Check out all the great recipes other bloggers have contributed!


  1. Well, after seeing your cake in two Meatless Mondays spots, I had to stop by and see for looks amazing! So moist and rustic and delicious! YUM :)

  2. Thanks girlichef, we're so happy you stopped by!

  3. YUM!! I love using buttermilk in my baking and always keep some on lasts forever :)


  4. Ha! You can never have enough recipes to use up buttermilk -- because I don't like drinking it ;)

    Definitely going to try this sometime!

  5. I love this idea! They look amazing. I love anything that has butter milk tucked in it :)

  6. Hi Gail, Gnoegnoe and Daphne! Thank you all for stopping by. I don't like drinking buttermilk either (my granny loves it with leftover cornbread), but it is great for producing tender, moist baked goods - yogurt is also excellent in this respect. I have tried buttermilk powder in the past - I have found it to be so-so, not nearly as good as the real thing. If anyone tries out the recipe, please let me know how it turns out!