IMG_0042.jpg
IMG_0042.jpg

Olive Oil Citrus Cake

$0.00

Light, moist, and tangy, the cake brings together vibrant citrus and olive oil notes. With the subtle hints of citrus from the curd to the perfectly blended sweetness of the cake. This cake is a great addition to any summer gathering. Both beautiful on its own or finished this cake can be simplistic, rustic, and elegant.

Light, moist, and tangy, the cake brings together vibrant citrus and olive oil notes. With the subtle hints of citrus from the curd to the perfectly blended sweetness of the cake. This cake is a great addition to any summer gathering. Both beautiful on its own or finished this cake can be simplistic, rustic, and elegant.

Ingredients:

Cake:

  • 3 tbsp orange zest

  • 1 cup granulated sugar

  • 2 eggs

  • 3/4 olive oil, extra virgin

  • 1/2 cup greek yogurt

  • 1/2 cup orange juice

  • 1 1/2 cup flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

Lemon Curd:

  • 2 eggs

  • 2 egg, yolks

  • 1/2 cup granulated sugar

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 1 tsp cornstarch

  • 1 tsp water

  • 2 tbsp butter, unsalted

Whipped Cream:

  • 16oz cart of whipping cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

Directions:

Cake:

  1. Preheat oven to 350

  2. In a large bowl add zest, and sugar messaging together for more flavor

  3. Add in wet ingredients and stir until combine

  4. Incorporate dry ingredients, don’t overmix

  5. Spray cake pans to prevent sticking

  6. Fill pans ¾ of the way 

  7. Bake about 30-45 min or until done

  8. Once done remove pans from oven and let cool about 10 minutes before removing from cake pan

Curd:

  1. In a small sauce pan on medium heat whisk together eggs, egg yolks, sugar, lemon zest, and juice

  2. In a small bowl combine water and cornstarch to make a slurry

  3. Mix slurry into pan and continue to stir constantly until curd begins to thicken, or coats a metal spoon

  4. Once thickened remove from heat and add in butter

  5. Once butter in incorporated pour curd into a bowl and over with plastic wrap allow plastic to touch the top of the curd (this will prevent it from creating a crust on the top)

  6. Place covered curd into fridge until set, about 1-2 hours

Whipped Cream:

  1. Pour all ingredients into a stand mixer with a whisk attachment (this can be done by hand or with hand mixer)

  2. Mix until soft peaks have formed

  3. Don’t over mix or cream will curdle and turn to butter

Assemble:

  1. Once cakes are cooled you can start to assemble

  2. With a bread knife cut off the dome of the cake creating an even top

  3. Once even place whipped cream into a piping bag and create a border along the edge of the cake (this will hold in the curd making sure it doesn’t leak once cake is layered)

  4. Fill the center of the cake with curd and place the second cake on top 

  5. Frost the rest of the cake in whipped cream 

  6. Decorate!