It is the middle of winter, and Ohio is covered in snow and ice, but citrus fruits are bringing me the brightness and sunshine I’m missing. Apparently, I am on a citrus kick because we are enjoying back-to-back citrusy recipes. As Valentine’s Day approaches, I wanted to share a dessert that is easy to whip up and appeals to many. Because Valentine’s Day is usually so busy for me at work, I rarely bake for the holiday. I do, however, have a drink at the end of the day! My favorite cocktail, a Negroni, served as inspiration for this month’s newsletter.
I bring you a Citrus Olive Oil Cake with homemade whipped cream. I adapted this recipe from Food 52’s Best Olive Oil Cake and NYT Cooking’s Campari Olive Oil Cake. While these cakes are the gold standards of olive oil cakes, my version is a simpler adaptation of the two. If you’ve been following my newsletter, you might have picked up by now that I’m a big believer in finding swaps and substitutions rather than going to the store for a specific ingredient. This recipe is versatile because you can use whatever citrus and liqueur you have available. Finally, if you don’t have almond flour, use 2 cups (255g) of all-purpose flour instead.
Citrus Olive Oil Cake
(Adapted from Food 52’s Best Olive Oil Cake and NYT Cooking’s Campari Olive Oil Cake)
Yield: 9” round cake pan, at least 2 inches deep
Ingredients
1 ¾ cups (350g) sugar
2 tablespoons zested citrus (eg. grapefruit, lemons, orange)
1 ¾ cups (245g) ap flour
¼ cup (30g) almond flour
1 ½ teaspoons (7g) kosher salt
½ teaspoon (3g) baking soda
½ teaspoon (2g) baking powder
1 ⅓ cups (285g) extra-virgin olive oil (higher quality is better)
1 ¼ cups (305g) whole milk, room temperature
3 large eggs, room temperature
¼ cup (60g) fresh citrus juice (eg. grapefruit, lemon, orange)
¼ cup (55g) Grand Marnier or Campari
1 teaspoon (4g) vanilla extract
Instructions
Step 1
Preheat the oven to 350°F. Cut a round piece of parchment to fit the bottom of your cake pan. Spray the pan with cooking spray and line the pan with parchment paper.
Step 2
In a large bowl, mix together the sugar and citrus zest. Add the flour, almond flour, salt, baking soda and baking powder. Whisk together until all of the ingredients are distributed.
Step 3
In a medium bowl, combine the olive oil, milk, eggs, citrus juices, liqueur and vanilla extract. Whisk together. Add half of the wet ingredients into the dry ingredients and whisk in. Add the rest of the wet ingredients and continue to mix until just combined. Pour into the prepared baking pan.
Step 4
Bake on the middle rack of the oven for 50-60 minutes. Using a cake tester or knife, check the center of the cake to make sure it comes out clean. Let cool for 10 minutes then remove from the cake pan and let cool on a wire rack (if you don’t have one, a plate is fine).
Step 5
Once the cake has cooled, top with whipped cream and citrus slices (or any fresh fruit). It is best served on the day it is made but you can also wrap the cake in plastic and let it sit out at room temperature overnight - add the whipped cream right before serving. Enjoy!
Homemade Whipped Cream
1 cup (250g) cream
2 tablespoons (20g) powdered sugar
1 teaspoon (4g) vanilla extract or vanilla bean paste
Chill your mixing bowl, whisk attachment or whisk for a few minutes before making the whipped cream. Combine all ingredients and whisk until the cream reaches medium peaks and will spoon nicely onto the cake. If you are using a stand mixer to whip your cream, keep an eye on it so it does not overwhip. You’ve gone too far when it’s very stiff and looks slightly curdled.
Bonus Recipe!! A Valentine’s Day gift for you!
A Classic Negroni
1 ounce gin, such as Beefeater
1 ounce Campari
1 ounce sweet vermouth, such as Cocchi Torino
Stir together in a rocks glass with a large ice cube or a few medium cubes. Garnish with an orange wedge (David, my cocktail expert BF and resident drinks consultant, feels strongly about an orange wedge instead of an orange peel).
I can’t stop talking about…
The Bengals are going to the Super Bowl!!! This season has been a fun and stressful journey. I truly cannot believe we’re going! I’m going to attempt an orange and black version of these shortbread cookies for game day. My other favorite game day dessert is Gaby’s brownies.
Nicola Lamb has the most incredible baking newsletter, Kitchen Projects. She goes into great detail on the science behind each recipe and it’s impressive.
This recipe for Funfetti Sugar Cookies is a delight. So quick and easy too.