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 and simple cake!!! Love these styles 🙂 I wouldn't mind this being my breakfast hehe.
This cake sounds amazing, Lora, though it made me pucker a little bit reading the ingredients:) YUMMO!
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!
I love olive oil cakes - they're so moist!! And your photos are just beautiful. Bookmarked this one, and sending you some #citruslove!!
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!
This cake looks divine! Definitely brings me back to my days living in Italy. Great #citruslove addition!
What a beautiful cake, so moist and flavorful!
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 😉
What a great idea adding the zest of a grapefruit to different foods. I'll have to try that with pasta.
I just love how you can see the sunlight coming through in your cake photos, how beautiful!
So jealous of your great grapefruit prices. I also enjoy them in season.
I love using olive oil in baking but i usually use light ones. Perhaps I should try using extra virgin too!
Great refreshing cake you have here!
Lora wonderful cake!, I love anything with lemon.
Love from Spain
Marialuisa
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!
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
What a wonderful olive oil cake! Thanks for sharing this gorgeous post & recipe ! Glad to do citrus-love with you!
Lora, you're cake is truly beautiful. Lovely recipe too!
What a beautiful, refreshing cake! I'll bet the glaze would be amazing with grapefruit juice - great suggestion!
Oooh, this looks delicious! I'm with you - there's something about Florida citrus!
This sounds like a fantastic recipe. Great Post! I'm following your blog now.
Yum, love the olive oil citrus cake, I'm jealous about the citrus fruit and living in Florida. My family lives in Ca. and it's the same there too.