2teaspoonfinely grated orange, lemon, or grapefruit zest
2large eggs
3/4cupmilk
1/2cupmild-flavoured olive oil
Honey Whipped Cream
1cupwhipping cream
1/3cuphoney
Pistachios for garnish, optional
Instructions
Citrus Olive Oil Cake
Preheat oven to 325F. Grease two 6 inch cake pans.
Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
With your hands, rub the citrus zest with the one cup of granulated sugar. I found this produced a more fragrant citrus note compared to mixing the zest in the olive oil as the recipe suggests. Add in the remaining wet ingredients to this sugar mixture.
Slowly pour the wet ingredients into the dry ingredients. Gently mix the batter until everything is just incorporated.
Divide batter evenly into the two cake pans and bake for 30 - 33 minutes until tester inserted in the centre comes out clean.
Note: alternatively you can bake this as a loaf (like how Abraco does it!). Baking it in a standard loaf pan (roughly 9x5x3 inches) will take around 50-60 minutes at 325F.
Honey Whipped Cream
In a standing or hand mixer, whisk whipping cream until soft peaks form. Gradually pour in the honey and mix well.
Note: I find this cake much more delicious at room temperature.
Notes
Heavily adapted from Abraco's Olive Oil Cake recipe seen in Bon Appetit Magazine