My mother in law made this Olive Oil Citrus Cake when I was down for a visit and it was so easy and moist and delicious I had to get the recipe from her. She sent it along and I then proceeded to make it for my mom for her birthday!
It’s hard to tell because of the powdered sugar, but they are shaped like roses! My mom loves roses and she had recently given me a rose-shaped cupcake tin. Perfection.
Aren’t they pretty?
Apparently there is a place in LA called Tender Greens that sells these. I have never been there but if all their food is as good as these then next time I’m in the area I will certainly be stopping by.
The recipe below is for making them as mini bunt cakes or cup cakes
Olive Oil Cake – Citrus from Tender Greens
2 eggs at room temperature
1 1/2 c. (11 oz) sugar
1 c. whole milk
1 c. good quality olive oil
Zest of 2 oranges or other citrus fruit, plus more for garnish
1 1/2 c. ﬂour
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
In a mixer with the whisk attachment, beat the eggs and sugar together until pale and thick, about 4 minutes.
In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running slowly add to the egg mixture, scraping the bowl down once while mixing to make sure all of the ingredients are incorporated.
Whisk together the ﬂour, baking powder, soda, and salt. Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.
Spoon the batter into greased mufﬁn tins, ﬁlling each cut about 3/4 full. Bake at the cakes at 350 F until the toothpick inserted comes out clean, 18 – 24 minutes rotating halfway for even heating.
Cool the cakes completely and dust lightly with powdered sugar and sprinkle with extra zest before serving.
These are better without frosting, they are best served sprinkled with powdered sugar!