Easy Clementine Olive Oil Cake PRINT
If you’ve never made a cake with olive oil, instead of butter, this a moist cake that is really fast to make. This cake isn’t super sweet, and it perfect for a morning treat with a freshly brewed cup of coffee. Clementines are in season from winter until early Spring. They are sweet and juicy. If you can’t find Clementines, you could easily use oranges, or even lemon (though I’d increase the sugar with lemon). I thank my food blogger friend, Stacey Snacks, for posting the original recipe. It’s a keeper!
|½||tsp baking powder|
|¼||tsp baking soda|
|pinch of salt|
|2||eggs, room temperature|
|1¼||cups of sugar|
|¾||cup of mild Italian olive oil|
|⅔||cup of fresh squeezed juice from 3 small peeled clementines (or 2 navel oranges)|
|zest of a clementine or orange|
|Grease a loaf pan and line with parchment paper to make for easy removal.|
Mix flour with baking soda, powder and salt. Set aside.
Zest the clementines, and then peel them. The zest will be added to the batter.
In a food processor, whiz the peeled fruit to make 2/3 cup of fresh pulpy juice.
Mix your eggs with sugar and oil until light in color.
Add the fresh squeezed juice and zest.
Slowly mix in your dry ingredients into the oil mixture.
Pour into the prepared loaf pan and bake at 375F for 50-55* minutes.
*NOTE: I checked this loaf at 40 minutes, and it was done!
Let rest in the pan for about 20 minutes before cooling on a rack.