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.
Torta agli Agrumi-Citrus Olive Oil Cake
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.
Torta agli Agrumi-Citrus Olive Oil Cake
1 ½ cups unsifted cake flour
2 tsp. baking powder
½ tsp. fine sea salt
3 eggs, room temperature
½ cup sugar
¼ cup honey
zest of 1lemon
zest of 1grapefruit (I used pink grapefruit)
zest of 1small orange
1 ½ tsp. vanilla extract
¾ cup extra-virgin olive oil
the glaze:
¾ - 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.
Torta agli Agrumi-Citrus Olive Oil Cake
Ingredients
- CAKE
- 1 ½ cups unsifted cake flour
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- 3 eggs room temperature
- ½ cup sugar
- ¼ cup honey
- zest of 1lemon
- zest of 1grapefruit I used pink grapefruit
- zest of 1small orange
- 1 ½ tsp. vanilla extract
- ¾ cup extra-virgin olive oil
- GLAZE
- ¾ – 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 ½ 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Beautiful cake that sounds light and refreshing
i love love olive oil cakes! and citrusy will be perfect for right now.. the crumb looks gorgeous!
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!
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!
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 🙂
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:)
OH that looks great, I would love some right now:)
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.
hey lucky girl!
you won my giveaway for the "sweets on a stick" cookbook!
congrats.
email me your address and let's get that book out to you.
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! 🙂
I have never had an olive oil cake. This looks delicious and really piqued my curiosity!
Wow, this sounds amazing! I love a good olive oil cake, and this one looks perfect. 🙂
The cake looks great Lora! Love citrus cake, and olive oil to keep it moist, mmmm.
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~
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.
Very flavorful cake, and I love your recipe and mouthwatering photos..Very well done!
Have a wonderful weekend!!!!
Beautiful cake!I'm drooling, seriously!Happy Citruslove 🙂
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!!
Laura! I love this cake! Gorgeous photo's and the recipe is scrumptious, easy and it looks so moist. I love your blog!
I love baking with olive oil. And, I am jealous of all that fresh citrus you have on hand. What a versatile cake. Love it!