Citrus Olive Oil Cake
Vibrant citrus meets high-quality olive oil in this elegant, flourless cake.
Timing: 50 mins
Citrus Olive Oil Cake
Vibrant citrus meets high-quality olive oil in this elegant, flourless cake.
Timing: 50 mins
Key move
Use a high-quality, mildly-flavored extra-virgin olive oil. The oil defines the flavor.
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The Setup
- 9-inch springform pan
- Large mixing bowl
- Whisk
- Microplane or zester
- Wire cooling rack
The Mise en Place
5 of 11Your prep station before cooking begins
Dry (0/5)
Cake is too oily.
Ensure you measured the oil accurately. Use a kitchen scale if possible. Also, ensure the cake is fully cooled before slicing, as it sets while cooling.
Center is sinking.
The cake may be underbaked. Almond flour cakes can look done on top but be raw in the middle. Use the toothpick test and ensure it comes out clean.
Chef's Notes
The flavor actually improves on day two as the citrus oils meld with the almond flour.
The Method
PREP
Heat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Oven is preheated and pan is prepared.
WHISK
In a large mixing bowl, whisk together the almond flour (2 cups), sugar, cornmeal (⅔ cups), baking powder (1½ tsp) and sea salt until combined.
Dry ingredients are evenly combined with no large lumps.
MIX
Add the eggs (3 pieces), olive oil, extracts, citrus zest, and citrus juice. Stir until evenly combined.
Batter is smooth, glossy, and uniformly golden.
BAKE
Time-sensitivePour the batter into the springform pan. Bake for 35 to 40 minutes.
A toothpick inserted in the center comes out clean or with a few moist crumbs.
COOL
Transfer the cake to a wire rack and cool for at least 15 minutes before removing the sides.
Cake has cooled sufficiently to be handled and sides of the pan removed.
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