I don’t know about you but I am tired today. In the last week I began working a second job at a local bakery, my son turned 10, I began a new work-out program and I became a foster mom to a sweet little puppy named Ginger who is an adorable mix of cuteness. I have never fostered a dog before and am looking forward to getting her ready to be with her furever home. Yesterday I hosted a beer dinner with Blue Moon Brewing and one of the items I made was a Florida Olive Oil Citrus Cake. It is from a recipe I adapted from Giada DeLaurentiis and I first made it back in 2006 when my son was only a few months old. As I was reflecting on his 10th birthday, I remembered the first time I made this cake and how it reminded me of him. Made with olive oil, citrus zest and other tasty ingredients, this cake is perfect for spring.
The dinner I hosted was a four-course beer pairing and I wanted a dessert to pair with Blue Moon Belgian Table Pils. This seasonal gem is a sessionable Belgian-style pilsner brewed with mandarin orange peel and two row Moravian barley for a balanced, refreshing summertime beer. Light and lower in alcohol content, I wanted a dessert that was not super sweet with hint of orange flavor. Suddenly this cake came to mind and I knew it would be a great pairing.
I headed to my favorite local produce market and spotted some gorgeous Florida Tangelos. If you are not familiar, they are a citrus fruit hybrid of a tangerine and grapefruit. Juicy and sweet, I knew the zest from their flesh would enhance my olive oil cake. A few bins down I spotted some Florida peaches which are smaller in size than a Georgia or California peach and are not only juicy, they are super sweet. Since I was using the peaches already for a flatbread, I decided to top my citrus cake with a few slices of these little pieces of heaven.
For the grand finale, I drizzled the top of my cake with a local gallberry honey and powdered sugar. This is sure to be a hit with your family or your next dinner party. I really enjoy a slice of this cake with my morning coffee.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1/4 cup whole milk
- 3/4 cup extra-virgin olive oil (I used California Olive Ranch)
- 2/3 cup sliced almonds, toasted, coarsely crumbled (optional, I did not use almonds in this recipe)
- Powdered sugar, for sifting
- Honey and fruit of your choice for the top of the cake (I used a local honey and Florida peaches)
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. (Optional: Stir in the almonds.)q Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Top the cake with fresh fruit slices and drizzle with honey. Sift powdered sugar over the cake and serve.
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-citrus-olive-oil-cake-recipe.html?oc=linkback
- **Giada tops this with a citrus compote but I chose not to. You can refer to the original recipe for directions if you want to make the compote.