Citrus Olive Oil Cake

Oh so moist, before you write off olive oil cakes give this recipe a try.

Adapted from Molly Baz

Ingredients:

2 oranges-1 ½ Tbl orange zest and ½ cup plus 2 Tbl orange juice

3 large eggs

½ cup plain whole milk Greek yogurt

2 cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

2 tsp Vanilla sea salt

1 ½ cups granulated sugar

1 cup of Arbequina Extra Virgin Olive Oil

Glaze recipe follows

Directions:

Preheat oven to 350 degrees, grease a 9 X 5 loaf pan.

Position rack in the center of the oven and a second one in the bottom third of the oven.

Cut a piece of parchment paper as wide as the loaf pan and long enough to hang over the sides of the pan; line the loaf pan. The flaps that overhang will act as handles for lifting out the cake.

In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda and 2 tsp vanilla sea salt.

Grate the zest from 2 oranges and put aside.

In another large bowl, add the sugar and 1 Tbl orange zest and use your fingers to massage the zest into the sugar until it is well combined.

Whisk in 3 eggs, olive oil, and yogurt. Blend with whisk until very smooth. Add ½ cup orange juice and blend again.

Whisk the dry ingredients into the wet ingredients until combined.

Pour batter into prepared loaf pan. Place a baking sheet on the lower rack of your oven to catch potential drips.

Bake on the middle rack until a toothpick inserted into the center of the cake comes out clean, 65-75 minutes

Citrus Glaze

Ingredients:

2 Tbl orange juice

½ Tbl orange zest

¾ cup powdered sugar

¼ tsp Vanilla salt

½ cup salted pistachios, chopped

½ cup almonds or pecans

2 Tbl butter

2 Tbl Lemon Sugar

Directions:

In a bowl, add the zest, juice and whisk in ¾ cup powdered sugar and a pinch of salt until glaze is thick and smooth.

Run a knife around the edge of the cake. Lift the parchment paper and transfer cake to a wire rack to finish cooling completely. Once Cool, drizzle the reserved glaze over the cake.