Classic Citrus Olive Oil Cake

We’ve shared this one a few times but it is a perennial favorite of the Grove 45 team, and given that California is the height of citrus season, we wanted to once again, share one of our favorite recipes with our fans and favorites!

This is a variation from the brilliant minds at Food 52 that calls for any kind of citrus (we opted for meyer lemons this time around) and honey.

Ingredients

For the candied citrus

  • 1 cup sugar

  • 1/2 cup honey

  • 2 cups water

  • several pieces of citrus, sliced into thin rounds (I used a clementine, a blood orange, and a cara cara orange)

For the cake

  • 2 1/4 cups flour

  • 1/4 cup sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup honey

  • 3 eggs

  • 1/2 cup milk

  • 1/2 cup fresh orange juice (from any of the orange varieties you have)

  • 1/2 cup olive oil

  • 1 cup powdered sugar

  • 1 tablespoon milk or cream

  • 1/2 teaspoon vanilla

Directions

  1. In a wide skillet, combine the sugar, honey, and water, simmering until all the sugar is dissolved. Carefully place a single layer of citrus rounds into the liquid and simmer until the peels are tender and semi-translucent – about 20 to 25 minutes, turning each slice halfway through. Transfer candied slices to a parchment-lined baking sheet. Continue with remaining slices of citrus. Note: These can be made ahead of time, stored on the baking sheet in the refrigerator wrapped tightly with plastic wrap.

  2. Set the oven to 350 degrees. Grease and flour an 8″ round cake tin.

  3. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the honey, eggs, milk, and juice. Once combined, slowly drizzle in the olive oil while constantly whisking to create an emulsion. Make a well in the flour bowl and add the wet ingredients to the dry. Stir until just combined. Pour into the greased cake tin and tap on the counter to release any trapped air bubbles. Place in the middle of the oven and bake until the top springs back when touched and toothpick inserted into the middle of the cake comes out clean – about 40 to 50 minutes. Let the cake cool in the pan for a few minutes, run a knife around the edge, then turn onto a wire rack to cool completely before glazing.

  4. Make the glaze. In a small bowl combine the sugar, milk, and vanilla and whisk until smooth. The consistency of the glaze should be similar to glue. If necessary add a bit more milk to thin. Pour the glaze over the middle of the cooled cake and let drip down the sides. Let the glaze set a bit before topping with the candied citrus slices.

Carolina Mejia