Citrus Olive Oil Cake

 I love olive oil.  And while I know it rules in savory cooking, olive oil is often overlooked when the topic of sweet things arises.  But frankly, its fruity, deep flavor lends itself well to desserts, adding a complexity and sincerity to them that is lacking in other fat sources.  In fact, I often make an effort to seek out particularly strong olive oil with the goal of showcasing the flavor.

Delightfully, olive oil pairs beautifully with the bright acid of citrus fruits.  It seems to pair well with all of them.  So, if you were to search for an olive oil cake, you would find that most of them include some citrus, whether lemon, orange, or grapefruit.

Now, if you haven't ever tried an olive oil cake, I certainly hope you try this one.  They are unique and delicious, and go wonderfully with a nice cup of tea on a February afternoon.  This particular cake highlights Cara Cara oranges and Meyer lemons, both of which are overflowing at the Farmer's Markets right now.  

Unfortunately, I have to admit that not all olive oil cakes are made equal.  I have seen several recipes that call for an extremely large volume of olive oil and a huge amount of sugar.  I really enjoy this recipe because the cake is moist without being oily and sweet without cloying.

In fact, this cake stays delightfully moist for days, although I doubt that it will last that long.  You will make it Thursday, and you will be looking for another excuse to make it on Sunday.  It slices beautifully, and would make a great dessert after a luncheon or at a meeting.  It's also just a nice item to sit on your counter for every passerby who wants to grab a snack.  Whatever you make it for, you will enjoy it immensely.  I definitely see this recipe slipping into your regular rotation as if it has always been there, like an old friend.

Citrus Olive Oil Cake
Adapted from Smitten Kitchen

The original recipe was for a blood orange olive oil cake.  While delicious, olive oil pairs well with any kind of citrus, so feel free to use an equivalent amount of tangerines, navel oranges, or lemons.

2 cara-cara or navel oranges
1/4 cup juice from 2 Meyer lemons
1 cup sugar
1/2 cup plain yogurt
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350 degrees F.  Grease a 5x9 inch loaf pan.  Grate zest from both oranges and place in bowl with sugar.  Using your fingers, rub sugar and zest together until evenly distributed.

Supreme both oranges: cut off top and bottom of the fruit, and cut pith off fruit by following the curve of the fruit.  Cut orange segments out of the connective membrane and break up segments into 1/4 inch pieces.  Set aside.

Halve Meyer lemons and juice them, until you get a 1/4 cup of juice.  Mix with 1/2 cup plain yogurt.  Add yogurt mixture to sugar mixture and whist until smooth.  Whisk in eggs and olive oil.

In another bowl, whisk flour, baking powder, baking soda, and salt.  Gently whisk flour mixture into liquid mixture.  Fold in orange segments.  Pour batter into prepared pan.  Bake 50-55 minutes, until golden brown and an inserted knife comes out clean.  Let cook 5 minutes, invert cake, and let cool completely before serving.