Lime Olive Oil Cake Recipes

LIME OLIVE OIL CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan with olive oil, and then line with parchment paper. Grease the parchment paper.
• Add the milk, lime zest and lime juice to a small bowl and let stand for 5 minutes; the acid from the lime will curdle the milk and create "buttermilk."
• Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup plus 2 tablespoons of the granulated sugar, the olive oil, eggs and vanilla in a large bowl with an electric hand mixer on medium-high speed until well combined and creamy, 2 to 3 minutes. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk mixture. Use a rubber spatula to scrape down the sides of the bowl and give the batter a good stir to make sure everything is well-combined.
• Transfer the batter to the prepared pan and arrange the mandarin oranges in a single layer on top in whatever pattern you like. Sprinkle the top evenly with the remaining 1 tablespoon granulated sugar. Bake until the cake is light golden brown and a toothpick inserted right off the center of the cake comes out clean, about 1 hour. (If you try testing with a toothpick in the very center of the cake, you might get a bit of moist batter on your toothpick, but the cake will continue to cook as it cools.) Transfer to a wire cooling rack and immediately run a small offset spatula or butter knife around the edges of the cake to release it from the pan. Let cool for 30 minutes in the pan, and then carefully invert directly onto the cooling rack. Don't worry if some of the crackly top comes off, any imperfections will be covered up with confectioners' sugar.
• Once the cake is cooled completely, transfer to a serving plate and dust all over with confectioners' sugar.

LEMON-OLIVE OIL CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
• Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
• Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
• Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
• Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

OLIVE OIL CAKE

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.