Happy Wednesday, friends. We’re nearly two months into the year and I’m slowly but surely getting my groove back. Returning to New York after 3 months in the sun came with a myriad of challenges — unemployment, bitter cold (but, really it’s been oddly okay), having to, no - I’m sorry, getting to catch up with a million people, and some days, complete boredom. My method in approaching all of this has been throwing myself into as many un-Lincoln-like situations as possible. Yes-and’ing, if you will. New Year, same me, but a little less timid. This is also the last year of my twenties (gulp!), so, we’re makin’ moves! The mantra of the year is f**k around, and find out. And so far, sorta good.
Now, would you judge me if I said baking an olive oil cake is something I consider to be f**king around and finding out? Because it is, for me. While I understand it’s long been a popular ingredient in baking, never in my life have I done such a thing (real friends know how much I hate to bake). But I’ve always been intrigued. What better time than now?
Winter brings with it one of my favorite times of the year: citrus season. Nothing can beat that seasonal depression quite like a really good and juicy orange. Last year we talked about a million little things to do with fresh citrus, but we didn’t explore baking. So - shall we?
Citrus Olive Oil Loaf Cake
I found out a lot while developing this cake. 1). Olive oil is the move. It contributes a nice fruity flavor and also keeps the cake moist for way longer, unlike butter. If you use a good quality bottle of extra virgin olive oil, you will taste it and you will like it. If you don’t want to taste the olive oil, you could opt for a lighter olive oil. But…why? 2). You will need more citrus zest than you think. 3). Regular or Greek yogurt work just fine. 4). This can be made with all oranges, all grapefruit, whatever citrus you like and/or have on hand. I used a mix of mandarine and blood oranges and Meyer lemons. 5). The cake is ten times better when chilled. 6). Don’t be like me and not have enough sugar, but feel it’ll be okay because the citrus will add enough sweetness. It won’t :)
For whatever reason, I decided to omit the usual/expected citrus glaze and opted for a citrus whipped cream instead; felt more like a full dessert than a snacking cake. It’s basically your standard whipped cream, but with a dash of orange zest.
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 cup extra virgin olive oil
1/2 cup whole-milk yogurt
1 teaspoon pure vanilla extract
2 Tablespoons fresh citrus zest
1/2 cup fresh citrus juice
powdered sugar, for dusting
*WHIPPED CITRUS CREAM*:
1 cup heavy cream
1 Tablespoon powdered sugar
1 teaspoon fresh citrus zest
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Preheat your oven to 350 degrees. Grease a 9x5 loaf pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a larger bowl, add the sugar and citrus zest, massaging it with your fingers until they’re well combined. Add the eggs, yogurt, olive oil, and vanilla, whisking everything together until smooth. In a large liquid measuring cup, squeeze enough fresh citrus juice until you have 1/2 cup. It’s okay (and better) if a few citrus pieces fall in. Whisk the juice into the wet ingredients.
Gradually whisk the dry ingredients into the wet ingredients until just combined.
Pour the batter into your prepared loaf pan and bake for 40-45 minutes. Set aside to cool and dust with powdered sugar. Serve with a giant spoonful of citrus whipped cream, and a couple of orange slices.
The Playlist
Listen - the citrus playlist from last year is a year-round go-to for me, so please give it a visit if you feel so inclined. But we haven’t had a new playlist in a while. Here’s a cute twenty-song lineup for the next time you’re home alone and feel like f**king around and baking a really good cake.
LEEK Recipe Club
Don’t forget - all twenty (!!) LEEK recipes, including this delicious citrus cake, are available in the Recipe Club at any time! Now, please enjoy this cute poem about clementines.
LEEK is a semi-regular newsletter / market challenge / cooking journal / and community for folx curious about food, and what to do with it. If that sounds like you...
I LOVE olive oil cake gonna loop back to this soon