If you've never made a cake with olive oil, instead of butter, this a moist cake that is really fast to make. This Clementine Olive Oil cake isn't super sweet, and it perfect for a morning treat with a freshly brewed cup of coffee. Clementines are in season from winter until early Spring. They are sweet and juicy. If you can't find Clementines, you could easily use any kind of citrus fruit-- including oranges.
Keyword Olive Oil Cake
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10
Author Debby - www.AFeastfortheEyes.net
Ingredients
1 1/2cupsflour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
Pinchof salt
2eggsroom temperature
1 1/4cupssugar
3/4cupmild olive oil
2/3cupfresh squeezed juice from 3 small peeled clementinesor 2 navel oranges
Zest from clementine or orange
Instructions
Grease a loaf pan and line with parchment paper to make for easy removal.
Mix flour with baking soda, powder and salt. Set aside.
Zest the clementines, and then peel them. The zest will be added to the batter.
In a food processor, whiz the peeled fruit to make 2/3 cup of fresh pulpy juice.
Mix your eggs with sugar and oil until light in color.
Add the fresh squeezed juice and zest.
Slowly mix in your dry ingredients into the oil mixture.
Pour into the prepared loaf pan and bake at 375°F for 50-55* minutes.
*NOTE: I checked this loaf at 40 minutes, and it was done!
Let rest in the pan for about 20 minutes before cooling on a rack.