Imagine a cake so moist, so fragrant, and so irresistibly delicious that it transports you straight to the sun-drenched coastlines of Italy with just one bite. This Clementine Yogurt Olive Oil Cake is not just a dessert; it's a culinary journey that combines the brightness of fresh clementines, the richness of olive oil, and the creamy smoothness of yogurt in a single, extraordinary creation. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 1 cup plain yogurt
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 clementines
- Juice of 2 clementines
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the sugar and clementine zest. Use your fingers to rub the zest into the sugar, releasing the essential oils and enhancing the citrus flavor.
- Add the eggs to the sugar mixture and whisk vigorously until the mixture becomes light and slightly frothy, about 2-3 minutes.
- Gradually pour in the olive oil while continuing to whisk, creating a smooth and emulsified mixture.
- Stir in the plain yogurt and fresh clementine juice, mixing until well combined.
- Gradually fold the dry ingredients into the wet ingredients, using a spatula. Mix gently until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before serving.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for added indulgence.
Tips
- Zest Technique: When rubbing clementine zest into sugar, use your fingertips to release maximum essential oils, intensifying the citrus flavor.
- Mixing Matters: Be gentle when folding dry ingredients into wet ingredients. Overmixing can result in a tough, dense cake.
- Freshness is Key: Use fresh, ripe clementines for the most vibrant flavor and maximum juice.
- Olive Oil Selection: Choose a high-quality, extra virgin olive oil for the best taste and smoothest texture.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as slight variations can affect baking time and cake texture.
- Cooling is Crucial: Allow the cake to cool completely before serving to let flavors develop and texture set perfectly.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar, a dollop of whipped cream, or a drizzle of honey for extra indulgence.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 6g
Fat: 18g
Saturated Fat: g
Cholesterol: 70mg
