Citrus Olive Oil Cake.

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Serves: 12
Time: 1 1/2 hours

Ingredients:

Citrus Olive Oil Cake:

2 cups (280g) all-purpose flour

1 2/3 cups (330g) granulated sugar

1 teaspoon fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup buttermilk

3 large eggs

1 cup olive oil

2 tablespoons grapefruit zest

2 tablespoons lemon zest

1/2 cup grapefruit juice

1/4 cup lemon juice

Optional: Creamy Lemon Curd

Whipped Cream:

1 cup heavy cream

1/4 cup crème fraiche or sour cream

3 tablespoons granulated sugar

Instructions:

1. Preheat oven to 350° Bake Mode. Grease a 9-inch round cake pan with olive oil and line the bottom of the pan with parchment paper.

2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. In another bowl, whisk together buttermilk and eggs. Slowly drizzle in the olive oil while continually whisking (if you add the olive oil all at once, it will overwhelm the eggs and the mixture will separate). Stir in citrus zests and juices. Add the wet ingredients to the dry ingredients in 2-3 batches. Mix just until there are no clumps. Do not overmix.

3. Pour batter into prepared cake pan and bake until the top is golden and springs back when lightly pressed in the center, about 45-55 minutes. Let the cake cool completely in the pan. Run a butter knife around the edges before removing cake from pan. Place cake on a cake stand or serving plate.

4. Add heavy cream, crème fraiche, and sugar to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form. Whipped cream can be made a day in advance and stored in the refrigerator. The crème fraiche helps stabilize the whipped cream. If the whipped cream mixture deflates a little while it sits, give it another quick whisk right before serving.

5. To serve cake, top with the lemon curd then whipped cream. To store the cake, cover with plastic wrap and let sit at room temperature for 2-3 days or in the fridge for up to 1 week, bring to room temperature before serving.