Name: Torta agli Agrumi-Citrus Olive Oil Cake
Prep time: 10 min
Cook time: 30 min
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

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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.

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.

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.

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 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.

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

Cook Time30

Course: Dessert

Cuisine: Italian

Keyword: cake, citrus, glaze

Servings: 9-inch cake

Author: Lora

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.