Clementine & Olive Oil Cake
There’s nothing like rediscovering everyday ingredients and tasting them in a completely new way. That’s what happened to me recently with extra virgin olive oil. Even if I always use organic, extra virgin olive oil, tasting this exquisite Carapelli’s olive oil was a delicious new experience. That’s why, when they approached me to experiment with the Carapelli’s Il Centenario Olive Oil, I knew I wanted to make a clementine olive oil cake to welcome citrus season.
Even though I have made olive oil cakes before, I had never had the opportunity to put my hand in an oil of such high quality. And let me tell you, it’s not just hype. This oil makes all the difference in the world. It is obtained from 100-year old trees, so you get a rich, thick and voluptuous oil that’s still is light and pretty floral to the taste. I couldn’t believe how perfect this cake turned out! The crumb was tight and soft and the clementine and olive oil flavors were beautifully balanced. I dare to say it’s one of my best cakes!
I used buttermilk in the batter to cut through all the richness of this cake, but of course you can use whole milk or coconut milk. For the frosting I wanted a simple buttercream but I added some cream cheese and buttermilk to, again, keep balancing everything with a bit of tartness. Let me tell you guys, this cake it’s soooo GOOD! You really need to give it a try. But you really need a very good quality olive oil like this gem of olive oil. It’s totally worth it!
Recipe notes
I always use raw sugar that has a small granule. If using a type of sugar with a granule that’s too large you’ll need to pulse it a few times through a food processor to get a finer and softer crumb.
I used buttermilk here but you can use whole milk or coconut milk too. I wouldn’t recommend using almond milk because it can affect the taste and texture of this cake.
Keep a few clementines around when doing this cake because you’ll be using the juice and all the components.
This cake is ideal to make in advance. It will really benefit from a few hours in the fridge after frosted. Take it out several minutes before slicing.
If you don’t have 6” cake pans, you can use two 8” cake pans as well. Just add about 5 extra minutes.
Clementine & Olive Oil Cake
Ingredients
Clementine Olive Oil Cake
◯ Large eggs, at room temperature – 3
◯ Raw sugar (see notes about using sugar with very thick granules) – 1 ½ cup
◯ Clementine zest – zest from 3 clementines
◯ Unbleached all-purpose flour – 2 cups
◯ Baking powder – 1 Tsp
◯ Fine sea salt – 1 Tsp
◯ Carapelli Extra Virgin Olive Oil – 1 cup
◯ Clementine juice – 2 TBSP
◯ Orange extract – 1 Tsp
◯ Buttermilk – 1 ¼ cup
Orange soaking syrup
◯ Raw sugar - ⅓ cup
◯ Juice of one clementine
Orange Buttercream
◯ Butter, softened – 1 cup (2 sticks)
◯ Powdered sugar, sifted – 4 cups
◯ Cream cheese, softened – 2 oz
◯ Clementine juice – 1 TBSP
◯ Orange extract (if desired for a stronger orange flavor) – ½ Tsp
◯ Buttermilk (may substitute for whole milk or milk of choice)– 2 to 3 TBSP
Details
Yield:
a 6” 3 tier cake or a 9” cake.
Total time:
1.5 hours, including making the frosting
Active time:
20 minutes
Equipment:
stand mixer or hand held mixer, large bowls, 3 - 6” cake pans or 1 - 9” cake pan, pastry brush
Steps
To make the cake:
Preheat oven to 350°. Using a paper towel wipe some olive oil to the bottom and the sides of your cake pans. Spray some baking spray inside as well.
Place eggs, sugar and zest either in the bowl of a stand mixer and using the whisk attachment whisk in high speed (level #8 in the Kitchen Aid) for 5 minutes.
In the meantime, whisk with a hand whisk the flour, baking powder and salt in a bowl for a minute until mixture is light and there are no visible big lumps. Also, combine clementine zest with olive oil.
With the mixer running, start drizzling slowly the olive oil in a thin stream. Mix for 2 minutes. Decrease speed to low (level #1 in the Kitchen Aid) and add the clementine juice, orange extract and the buttermilk. Gradually add the flour mixture and mix just until well combined.
Pour batter evenly into your three cake pans or your large cake pan. Bake for 20 to 25 minutes (35 to 35 minutes if using an 8” cake pan), until a toothpick comes out clean after you inserted it through the center. After a few minutes, invert cake into a pan and invert it again on a rack to cool down completely and soak the syrup.
To make the orange soaking syrup:
In a small saucepan combine sugar and juice. Gently boil until sugar dissolves. Remove from heat and using a pastry brush spread warm syrup through the top and sides of the cake. Stop after the cakes look wet. Let them cool down completely.
To make the orange buttercream frosting:
If needed, scrap the tops of your cakes to make them flat.
Place butter in the bowl of a stand mixer or in a large glass or metal bowl and beat butter with the paddle attachment in medium-low speed until pale and creamy, 3 to 4 minutes.
Decrease speed to low and gradually add about three cups of the powdered sugar. Increase speed again and mix for 3 to 5 minutes. With the mixer running, add cream cheese, clementine juice and extract (if using). Decrease speed again and add remaining sugar, scraping down the interior of the bowl if necessary. Add buttermilk and mix one more minute.
Spread frosting on top of cakes and assemble one on top of the other. Decorate with fresh clementines and some orange marmalade if desired. Ideal to make one day ahead of any gathering.
