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.
Servings: 1 9-inch cake
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.