Clementine Olive Oil Cake is a flavorful, moist cake that tastes of sweet clementines and rich olive oil. This dessert is a sweet twist on a classic Italian olive oil cake and has a delicate tender crumb. It's a simple, delicious dessert for any occasion!
Mix dry and wet ingredients - In the bowl of an electric mixer, add eggs and sugar. Whip the eggs and sugar on high until they turn light and fluffy, about 2 minutes. Slowly add in the olive oil and whip for another 2 minutes. Turn the setting to low and slowly add in half the flour mixture, and whisk for about 30 seconds. Add the clementine juice, zest, and vanilla, then add the remaining flour mixture and whisk until smooth, about 1 minute.
1 cup granulated sugar, 2 large eggs, ½ cup clementine juice, 2 teaspoon grated clementine zest, 2 teaspoon vanilla, 1¼ cup olive oil
Bake - In a greased and floured round 9" cake pan, pour the batter. Bang the cake pan on the counter a couple times to remove the air bubbles. Place the oven and bake for 40 minutes, or until the top of golden and the cake test comes out clean.
Cool the cake then separate it from the pan - Remove from the oven and let it cool for about 10 minutes. Using a paring knife or butter knife, run the knife around the edge of the cake to separate the cake from the edge of the pan. Cover the cake pan with a cooling rack or large plate and flip the surface and the cake pan over together. To flip the cake rightsize up, take another cooling rack and place it on the cake. Gently hold the two racks or rack and plate together without squeezing the cake, then flip the cake over so the top is up and the bottom of the cake is on the rack.
Dust cake and serve - Let the cake completely cool on the wire rack. Once completely cooled, dust powdered sugar on top and serve.
3 tablespoon Confectioners’ sugar
Notes
Top Tips
Don’t over mix the batter or the cake will get dense and chewy, instead of light and fluffy.