Moist Clementine Olive Oil Cake
Light and airy, bright and citrusy! This moist clementine cake made with extra virgin olive oil is the perfect dessert for any occasion.
Mediterranean Breeze!
There’s no better feeling than tasting extra virgin olive oil. There is a reason Greeks call it liquid gold. Besides its antioxidant qualities and health benefits, extra virgin olive oil can really elevate your bakes! Cakes made with olive oil instead of butter are moister, have more flavor depth and they even remain tender for longer time. Plus, any citrusy, olive oil cake instantly transfers you to the Mediterranean (I will let you decide the exact location!). This clementine olive oil cake is easy to make and will make a great accompaniment to an afternoon cup of coffee.
Prestige Extra Virgin Olive Oil
I was genuinely happy when a friend from my hometown in Greece reached out and offered to send me his extra virgin olive oil to try. Prestige EVOO is a third generation family own business with a simple mission, to produce the highest quality organic, extra virgin olive oil. Their Prestige Ultra Premium EVOO is high-polyphenol, early harvest Koroneiki variety with a perfectly balanced flavor profile which combines fruity, bitter and spicy notes. One drop of Prestige Ultra Premium EVOO will leave you with a pleasant and satisfying freshness in the mouth.
Although, I take pride on my family’s olive oil produce, there is no doubt Prestige EVOO is truly a superior olive oil that will compliment all of your cooking and baking endeavors. Alternatively, drizzle it on top of bruschetta, green salads or vanilla ice-cream! Be sure to check out their page @prestigeevoo for more information (This is not a sponsored post. All opinions and thoughts are my own.) After tasting this robust olive oil my mind went straight to olive oil cake infused with citrus. Clementine with its sweet and zesty flavor was a great pairing compared to orange which tends to be more acidic. Indeed, after testing the recipe for the first time, I was overjoyed with happiness. This fragrant clementine olive oil cake is super moist with an even crumb and rich citrusy flavor from using wholes clementines.
Ingredients for Clementine Olive Oil Cake
- Clementines: Clementines are a cross between a mandarin and an orange. That being said, you can use mandarins or oranges if you prefer more tartness in your cake. I find clementines having the ideal amount of sweetness and zesty. The recipe uses whole clementines to incorporate more flavor and texture in the cake.
- Extra Virgin Olive Oil: I urge you to use extra virgin olive oil for optimal flavor. Any other substitution will compromise the final result.
- Eggs: Eggs give the cake structure and contribute to the richness of this clementine olive oil cake. For optimal flavor use organic large cage free eggs.
- Greek Yogurt: Its creaminess provides extra moisture to the cake and it also makes the cake fluffy and light along with olive oil. Strained Greek yogurt is used to make a low calorie, refreshing frosting to take this cake on another level.
How to make Clementine Olive Oil Cake
This is a one-bowl recipe and no mixer is required. To prepare the clementines, microwave them in high for 3 minutes. Pulse them in a food processor until smooth. In a large bowl whisk all wet ingredients together including sugar and the clementine pulp. Incorporate dry ingredients. Bake for 40 minutes until golden brown. Top with yogurt frosting and sliced clementines. Enjoy!
FAQS
Extra virgin olive oil is the way to go! It will ensure optimal flavor and will contribute to a moist cake. I don’t recommend substituting olive oil for another oil for this recipe.
Yes. There is a lot of flavor in the clementines’ skin as well. By using whole clementines the cake will have more flavor depth and nicer texture.
Yes. You can use mandarins or navel oranges in place of clementines.
Clementine olive oil cake can be stored at room temperature if not frosted for up to one week covered airtightly. If frosted, refrigerate wrapped for up to 5 days.
Yes. You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake thaw in the refrigerator overnight.
This cake is easy to make and it will wow your friends and family! Don’t wait for an occasion to bake this moist clementine cake with extra virgin olive oil! It’s so good. If you give this recipe a try, take some time to leave us a comment below sharing your experience. Happy baking!
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Moist Clementine Olive Oil Cake
Equipment
- 1 9 inch springform pan
Ingredients
Clementine Olive Oil Cake
- 5 medium Whole Clementines
- 1 cup Granulated Sugar
- 3 large Eggs room temperature
- 1 cup Extra Virgin Olive Oil Prestige Ultra Premium Olive Oil
- 1/2 cup Greek Yogurt
- 1 tsp Pure Vanilla Extract
- 2 cups All-Purpose Flour sifted
- 2 tsp Baking Powder sifted
- 1/4 tsp Salt
Yogurt Frosting (Optional)
- 3/4 cup Greek Yogurt strained
- 1 tbsp Greek Honey
- 1 tsp Pure Vanilla Extract
- Clementines sliced
Instructions
Clementine Olive Oil Cake
- Preheat oven to 350°F (180C).
- Grease a 9 inch springform baking pan and line with parchment paper. Set aside.
- Wash clementines under cold water and remove the stems. Place whole clementines in a medium bowl and microwave covered for 3 minutes on high. This step removes the bitterness from the clementine juice.5 medium Whole Clementines
- Remove whole clementines from the bowl and discard any liquid. Now transfer to a food processor and pulse until clementines are a smooth pulp for about a minute. Set aside.
- In a large bowl add granulated sugar, eggs, olive oil, Greek yogurt, pure vanilla extract and clementine pulp. Whisk until all ingredients are well combined.1 cup Granulated Sugar, 3 large Eggs, 1 cup Extra Virgin Olive Oil, 1/2 cup Greek Yogurt, 1 tsp Pure Vanilla Extract
- Gradually incorporate the all-purpose flour, baking powder and salt. Mix until there are no visible flour lumps. Do not overmix.2 cups All-Purpose Flour, 2 tsp Baking Powder, 1/4 tsp Salt
- Pour the batter into the prepared baking pan and bake for 40 minutes or until an inserted toothpick comes out clean with little to no crumbs.
- Remove from oven and let it cool halfway inside the pan. Then transfer to a cooling rack.
Yogurt Frosting (Optional)
- While the cake is cooling down, in a medium bowl place Greek yogurt in a cheese cloth or fine mess and cover tightly. Refrigerate for at least 30 minutes to remove excess liquid.3/4 cup Greek Yogurt
- Remove from refrigerator and mix with Greek honey and pure vanilla extract. You can adjust the honey ratio to your liking.1 tbsp Greek Honey, 1 tsp Pure Vanilla Extract
- With an offset spatula or the back of a spoon, spread the yogurt frosting on top of the cake and top with sliced clementines.Clementines
- Cut into slices and serve. Enjoy!
Notes
- Storage Instructions: Clementine olive oil cake can be stored at room temperature if not frosted for up to one week covered airtightly. If frosted, refrigerate wrapped for up to 5 days.
- You can freeze the frosted cake for up to two months wrapped airtightly. You can wrap individual slices or cut in half and place in airtight freezer safe containers. For individual slices, you can also use freezer safe food storage bags. To defrost, let the cake thaw in the refrigerator overnight.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.