Torta agli Agrumi-Citrus Olive Oil Cake


We are spoiled living in Florida by gorgeous, sunny winters and the most beautiful citrus fruits. We eat tangerines and grapefruits every day. You can always find a glass of freshly squeezed orange juice for breakfast here in our sunny kitchen. 

I buy the most juicy grapefruits at my local produce market for 4 for $1. I can’t get enough of the vibrant flavors and colors. I add the zest to many of my vegetable dishes and even my pasta dishes. And of course, it gets added to many of my cakes. Like this moist and rich Torta agli Agrumi-Citrus Olive Oil Cake.

If you are trying to avoid cholesterol/eggs in your diet…simply sub the eggs with an egg substitute like ener g. I happened to have lemons, oranges, and grapefruits here on hand. You could use whatever citrus fruit you’d like in this cake. The glaze is wonderful even with grapefruit juice.

January is #citruslove month!

Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hastag is #citruslove :).

Cohosted by:
A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Parsley Sage Desserts and Line Drives, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?


Torta agli Agrumi-Citrus Olive Oil Cake

1 1/2 cups unsifted cake flour
2 tsp. baking powder
1/2 tsp. fine sea salt
3 eggs,  room temperature
1/2 cup sugar
1/4 cup honey
zest of 1lemon
zest of 1grapefruit (I used pink grapefruit)
zest of 1small orange
1 1/2 tsp. vanilla extract
3/4 cup extra-virgin olive oil

the glaze:
3/4 – 1 cup confectioners’ sugar
2 Tbsp. freshly squeezed orange juice

Preheat oven to 350 F. Spray a 9” inch round baking pan with baking spray.

In a large bowl, sift the flour, baking powder, and salt and set aside. Add the zest to the flour mixture and mix it into the flour releasing the zest aromas.
Beat the eggs, sugar, on high until eggs thicken (about 5 minutes). On medium-low speed, beat in the vanilla and olive oil scraping down the sides of the bowl with a spatula to incorporate it well. 
On medium-low speed, add the flour mixture to the batter a 1/2 cup at a time. Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter.
Bake for about 25-30 minutes, or until skewer inserted in the middle comes out clean. (I always check my cake a little early to see if it’s ready as my oven is fast). Set cake aside to cool for 10 minutes.
Prepare the glaze:
After cake has cooled for 10 minutes, flip over onto your serving plate. Add the confectioner’s sugar to a medium sized bowl. Stir in the orange juice until it’s smooth. Spoon the glaze over the completely cooled cake. 
Thanks for stopping by! Hope you’re having a beautiful weekend. :)xo

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