Clementime Olive Oil Cake
Ingredients
- 5 whole clementines equalling 320g
- 2 large eggs
- 1 cup sugar (200 g)
- 1/2 cup plus 1 tablespoon extra virgin olive oil (130 g)
- 2 cups plus 1 tablespoon all purpose flour (290g)
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 tablespoon sesame seeds (optional)
- For the topping:
- 1/2 cup orange juice (115 g)
- 1/4 cup sugar (50g )
- 1 cup heavy whipping cream (238 g)
Instructions
Preheat oven to 350F. Grease or spray an 8 or 9 inch cake or springform pan
In the bowl of a blender or food processor, add the clementines and process until they are a smooth pulp.
Pour into a large bowl and whisk in the eggs, sugar, and oil.
Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Whisk them together gently and then combine with the rest of the batter. Don't overmix, just combining until no streaks or flour bits.
Pour batter into the cake pan- sprinkle with sesame seeds if using.
Bake for 35-45 minutes, until a cake tester inserted into the center comes out clean. (Bake time will be longer if using 8 inch pan vs. 9 inch.)
!While cake is baking make the syrup:
In a small saucepan combine the orange juice and sugar. Stir until the sugar has dissolved it has reduced down a bit.
!To finish:
While cake is cooling, prick the top with a fork. Generously brush it with about half of the syrup.
Beat the whipped cream to medium peaks, add the rest of the syrup (no more than 1 tablespoon,) then continue to whip until a bit more firm.
Turn cooled cake out of pan and top with whipped cream. Enjoy room temperature or even cold! Lasts in the fridge for up to a week. (But trust me it won't!)
Notes
Recipe adapted from Zingerman's Bakehouse
*If you don't have clementines, other types of oranges will work- but keep the weight at 320g.