Clementine Olive Oil Cake
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5
6 reviews
Excellent
Clementine Olive Oil Cake
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Bring something special to the table with this well-loved recipe.
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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 milk whole
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract pure
- 1 tablespoon clementine zest finely grated
- 1/2 cup clementine juice divided
- 1 cup granulated sugar
- 3 egg large
- 1 1/2 cups confectioners’ sugar
Instructions
- Preheat oven to 350° (F). Line a 9 inch round baking pan with parchment paper and grease well.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together the oil, milk, butter, vanilla, and 1/4 cup of the clementine juice; set aside.
- Mix the granulated sugar and zest together until fragrant and the sugar has taken on an slightly orange hue. Combine the sugar and eggs in a large bowl or stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, 2 to 3 minutes.
- Reduce speed to low and add the flour mixture and the milk mixture alternately, beginning and ending with the flour mixture, mixing well between additions.
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool the cake in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.
- Combine the confectioners sugar and the remaining clementine juice in a small bowl; whisk until smooth. Drizzle over the cooled cake. Let set before serving.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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