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Torta agli Agrumi-Citrus Olive Oil Cake

by Savoring Italy

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Torta agli Agrumi-Citrus Olive Oil Cake is one of our favorite Italian cakes!Made with fresh squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious. Simply perfect for an afternoon coffee or tea break.
overhead image of torta agli agrumi citrus olive oil cake

We are spoiled living in Florida by gorgeous, sunny winters and the most beautiful citrus fruits. We eat tangerines and grapefruits every day. You can always find a glass of freshly squeezed orange juice for breakfast here in our sunny kitchen.

Torta agli Agrumi-Citrus Olive Oil Cake

 

I buy the most juicy grapefruits at my local produce market for 4 for $1. I can’t get enough of the vibrant flavors and colors. I add the zest to many of my vegetable dishes, like these roasted golden beets with orange and thyme, and even my pasta dishes. And of course, it gets added to many of my cakes. Like this moist and rich Torta agli Agrumi-Citrus Olive Oil Cake. If you love citrus, you would love this Orange Glazed Polenta Cake and also this Lemon Yogurt Cake!
overhead image of cake with sugar glaze and citrus fruit

If you are trying to avoid cholesterol/eggs in your diet…simply sub the eggs with an egg substitute like ener g. I happened to have lemons, oranges, and grapefruits here on hand. You could use whatever citrus fruit you’d like in this cake. The glaze is wonderful even with grapefruit juice.

overhead image of cake with glaze and citrus fruit on wooden board

 

Torta agli Agrumi-Citrus Olive Oil Cake

1 1/2 cups unsifted cake flour
2 tsp. baking powder
1/2 tsp. fine sea salt
3 eggs,  room temperature
1/2 cup sugar
1/4 cup honey
zest of 1lemon
zest of 1grapefruit (I used pink grapefruit)
zest of 1small orange
1 1/2 tsp. vanilla extract
3/4 cup extra-virgin olive oil

the glaze:
3/4 – 1 cup confectioners’ sugar
2 Tbsp. freshly squeezed orange juice

Preheat oven to 350 F. Spray a 9” inch round baking pan with baking spray.

In a large bowl, sift the flour, baking powder, and salt and set aside. Add the zest to the flour mixture and mix it into the flour releasing the zest aromas.
overhead image of flour with citrus rind
Beat the eggs, sugar, on high until eggs thicken (about 5 minutes). On medium-low speed, beat in the vanilla and olive oil scraping down the sides of the bowl with a spatula to incorporate it well.
overhead image of cake batter in metal bowl
On medium-low speed, add the flour mixture to the batter a 1/2 cup at a time. Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter.
Bake for about 25-30 minutes, or until skewer inserted in the middle comes out clean. (I always check my cake a little early to see if it’s ready as my oven is fast). Set cake aside to cool for 10 minutes.
Prepare the glaze:
After cake has cooled for 10 minutes, flip over onto your serving plate. Add the confectioner’s sugar to a medium sized bowl. Stir in the orange juice until it’s smooth. Spoon the glaze over the completely cooled cake.
Thanks for stopping by! Hope you’re having a beautiful weekend. :)xo
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Torta agli Agrumi-Citrus Olive Oil Cake

Torta agli Agrumi-Citrus Olive Oil Cake is one of our favorite Italian cakes!Made with fresh squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious. Simply perfect for an afternoon coffee or tea break.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, citrus, glaze
Servings: 1 9-inch cake
Author: Lora

Ingredients

  • CAKE
  • 1 1/2 cups unsifted cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 3 eggs   room temperature
  • 1/2 cup sugar
  • 1/4 cup honey
  • zest of 1lemon
  • zest of 1grapefruit I used pink grapefruit
  • zest of 1small orange
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup extra-virgin olive oil
  • GLAZE
  • 3/4 – 1 cup confectioners’ sugar
  • 2 Tbsp. freshly squeezed orange juice

Instructions

  • Preheat oven to 350 F. Spray a 9” inch round baking pan with baking spray.
  • In a large bowl, sift the flour, baking powder, and salt and set aside. Add the zest to the flour mixture and mix it into the flour releasing the zest aromas.
  • Beat the eggs, sugar, on high until eggs thicken (about 5 minutes). On medium-low speed, beat in the vanilla and olive oil scraping down the sides of the bowl with a spatula to incorporate it well.
  • On medium-low speed, add the flour mixture to the batter a 1/2 cup at a time. Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter.
  • Bake for about 25-30 minutes, or until skewer inserted in the middle comes out clean. (I always check my cake a little early to see if it’s ready as my oven is fast). Set cake aside to cool for 10 minutes.
  • Prepare the glaze:
  • After cake has cooled for 10 minutes, flip over onto your serving plate. Add the confectioner’s sugar to a medium sized bowl. Stir in the orange juice until it’s smooth. Spoon the glaze over the completely cooled cake.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

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Comments

  3. Shulie says

    Woot for your Olive Oil Citrus cake and boo to me for not making the deadline. lol OMG love the texture and totally could have a slice for breakfast before our hike!!

    Reply

  6. Cookin' Canuck says

    This sounds like such a bright and flavorful cake – perfect for the dreary months of winter. We are loving the sweet pink grapefruits at the supermarket right now and this sounds like another great way to use them.

    Reply

  7. Lizzy Do says

    Oh, your cake looks moist and wonderful, Lora! I've never used grapefruit zest in a recipe before…I don't know why, as I adore grapefruit! Fun to join in on the blog hop with you~

    Reply

  11. BigFatBaker says

    Gorgeous! I am so jealous of your awesome location 🙁 I lived there for a few years in Coral Springs. I love the olive oil in your cake. I recently discovered how tasty it can be in baked goods. Thanks for sharing! 🙂

    Reply

  13. The Mom Chef says

    Oh, that cake looks amazing. I love all things citrus. I'm usually not jealous of those who live so far away from changing seasons that they don't get to see the gorgeous reds and oranges of fall. In this case, having just spent 99 cents for a grapefruit; I'm WAY jealous.

    Reply

  15. Sudha says

    Lora, the cake looks awesome and olive oil in a cake is so new to me:)Love the concept so much!That's a lovely blog hop…will try to join in if I can rustle up something citrusy:)

    Reply

  16. Baking Addict says

    I love olive oil cakes. I made one with apples and it was amazing. Must try a citrus version. Your pics look great especially with the glaze dripping down… I wish I could have a slice 🙂

    Reply

  17. Anonymous says

    I'm here in Florida too and always looking for fresh ideas for all the citrus!! This is a gorgeous cake, love the use of olive oil and the dripping glaze!

    Reply

  18. Smart Food and Fit says

    visiting from citrus bloghop but I'm from Michigan! My mother-in-law lives in south florida too and always has fresh citrus on hand. Anyways this cake looks great, I have all ingredients and possibly will make this soon!

    Reply

  27. Terra says

    Oh I love love olive oil cakes, your cake looks so beautiful! That is one thing I adored about living in Tucson, you always had gorgeous sunlight! Love the pictues:-) Hugs,Terra

    Reply

  28. Lisa says

    The first time I made an olive oil cake, well, orange olive oil cupcakes, I was pleasantly surprised at how incredibly moist they were, without the olive oil 'olivey' taste. I love the addition of pink grapefruit zest with the lemon and orange, as you usually see lime. I've got a new, growing column of 'Lora' bookmarks. Definitely making this!

    Reply

  33. Paula says

    You are sooo lucky to have all that wonderful citrus so readily available to you and at such great prices. I think it's neat that you added grapefruit zest to this cake…something I never would have thought to do for sure. Looks delicious…my type of breakfast food 😉

    Reply

  36. Junia says

    i love how simple and light this cake is! i used to make a glaze with lemon juice, lemon zest and confectioner's sugar for my lemon poppy seed cake long ago! this is totally bookmarked. 🙂 sending some #citruslove to you!

    Reply

  38. Monet says

    Everytime I eat a grapefruit…I think of you. You were so kind to send them to me and my family last year. But after knowing you, I'm not surprised. You are such a giving and generous person, and it is expressed in your writing and your creations. Thank you for sharing, my sweet friend!

    Reply