Citrus Olive Oil Cake Recipe

Ingredients

• 180 g plain flour
• 35 g fine cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs, at room temperature
• 180 g granulated sugar
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 160 ml mild extra-virgin olive oil
• 120 ml whole milk
• 1 teaspoon vanilla extract
• 90 g powdered sugar
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• Chopped toasted pistachios, for finishing

Method

1. 1

   Heat the oven to 175 C, or 155 C fan. Grease a 23 cm round cake pan, line the base with baking paper, and lightly flour the sides.

2. 2

   Whisk the flour, cornmeal, baking powder, and salt in a medium bowl.

3. 3

   In a large bowl, rub the granulated sugar with the orange and lemon zest until fragrant. Whisk in the eggs for about 90 seconds, until slightly thickened and pale.

4. 4

   Whisk in the olive oil in a slow stream, followed by the milk and vanilla. Fold in the dry ingredients just until the batter is smooth.

5. 5

   Pour the batter into the pan and bake for 35 to 38 minutes, until the top springs back and a tester inserted in the center comes out with a few moist crumbs.

6. 6

   Cool in the pan for 10 minutes, then turn the cake onto a rack, remove the paper, and turn it upright to cool completely.

7. 7

   Whisk the powdered sugar with the orange and lemon juices to make a thick but pourable glaze. Spoon it over the cooled cake and scatter with pistachios before the glaze sets.