Your new favorite snacking cake topped with powdered sugar or candied citrus and pistachios!
This post is written in partnership with Filippo Berio.
On first glance out of the oven, this Citrus Olive Oil Cake looks quite simple.
Youll want to sneak a slice at the end of a long day with a glass of wine.
And then youll be tempted to have a slice in the morning with your coffee.
Why Olive Oil?
If youve havent baked a cake with olive oil, you are in for a very pleasant surprise.
Dusting the pan with sugar before you add the batter imparts a subtle crunch.
All of these elements add up to a winner.
Brush the bottom and sides of a 9x2-inch cake pan with olive oil.
Line the bottom of the pan with a circle of parchment paper.
Brush the parchment with oil.
In a bowl, whisk together the flour, baking powder, and salt together to combine.
Add the eggs and whisk for about 45 seconds, or until the mixture lightens in color.
Stir in the olive oil and sherry, and whisk until smooth.
Add the dry ingredients to the batter and whisk just until smooth.
Set the cake pan on a baking sheet and pour the batter into the pan.
Place the pan on a rack to cool for 15 minutes.
Remove the parchment and let the cake rest on the rack until it is cool.
Cook, stirring occasionally, until the sugar dissolves.
Add the orange slices and adjust the heat to a simmer.
Leave the oranges in the syrup until lukewarm.
Brush the top of the cake with some of the orange syrup.
Place the candied slices on top and sprinkle with pistachios.
Sprinkle with powdered sugar, if using.
