Citrus Cake made with Extra Virgin Olive Oil

Why Olive Oil and Not Butter??

Because olive oil contains vitamin E, it helps to naturally maintain the freshness of baked goods and creates moist cakes. Olive oil in the batter is the secret to a moist and tender cake!! Also Olive oil cuts back on the cholesterol and saturated fat content of desserts!! So why not? :D

Ingredients

• 3/4 cup extra virgin olive oil
• plus additional olive oil for greasing pan
• 1 1/2 teaspoon of grated orange or lemon zest
• The juice of a orange (about 1/4 cup) or 1 1/2 tablespoon of lemon juice
• 1 cup all purpose flour (not self-rising)
• 5 eggs yolks
• 4 egg whites (1 egg white from the 5 eggs wont be used in this recipe)
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 tablespoons sugar
• 1/4 cup limoncello
• 4 tablespoons powdered sugar, sifted

Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil and line bottom the pan with parchment paper. Oil parchment paper.

Beat together all 5 eggs yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick, about 4 minutes.

Reduce speed to medium and add the olive oil and the orange/lemon juice until mixture in combined. Using a silicone or wooden spoon, stir in flour mixture until just combined. Do not beat.

Clean the beaters and in medium-high speed beat egg whites with salt in another large bowl until foamy. Then add sugar little by little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold the whites mixture into yolk mixture, mix one third of the whites then fold in remaining whites gently but thoroughly. Add the grated orange or lemon zest and mix.

Transfer batter to the pan and gently rap against work surface once or twice to release any air bubbles.

Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan for 10 minutes, then run a thin knife around edge of pan and remove from the pan.

Cool cake to room temperature, about 1 1/4 hours.

Optional for Serving

Heat limoncello in a small saucepan and whisk in powdered sugar until dissolved. Drizzle over cake slices before serving.

*** This recipe I found it and modified from the internet ***