Citrus Olive Oil Cake Food

ALMOND CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

CITRUS OLIVE OIL CAKE

Steps:

• Combine 2 cups of the sugar and the water in a medium saucepan. Bring to a boil over medium-high heat. When the sugar has dissolved, add the oranges and lemon. Make sure there's enough liquid to cover at least two-thirds of the fruit-if needed, add a little more water and an equal amount of sugar directly to the pan (you don't need to dissolve it separately). Cover the pan and lower the heat to maintain a very gentle simmer. Cook, turning the fruit occasionally, until the fruit is very soft and easily pierced with a skewer, about 40 minutes. Carefully transfer the fruit to a plate and let cool enough to handle (save the syrup for another use-see Tip for ideas).
• While the fruit is cooking, put the almonds in the bowl of a food processor and pulse until finely ground. Transfer to a large bowl and whisk in the flour and baking powder. Set aside.
• Oil a 9-inch springform cake pan (or a regular 9-inch-round by 3-inch-tall cake pan) and line the bottom with parchment. Position a rack in the center of the oven and heat to 350°F.
• Cut the fruit into quarters and remove and discard any seeds or large pieces of membrane. Put the fruit in the food processor (you don't need to wash the bowl first). Pulse, scraping down the sides as needed, until the fruit is pureed and fairly smooth-a few small lumps are okay.
• Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until lightened in color and foamy, about 2 minutes. With the motor running, gradually add the remaining 1 1/2 cups sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer. Reduce the speed to medium, and with the motor running, drizzle in the olive oil.
• Add the pureed fruit and continue to mix until blended, about 30 seconds. Remove the bowl from the stand and gently fold in about a third of the flour mixture. When incorporated, add the rest of the flour mixture and fold until smooth.
• Pour into the prepared pan and smooth the top. Bake until the cake is dark golden brown and springs back after a light touch, about 1 hour 10 minutes. (Resist the urge to use a toothpick to determine doneness; it will cause the cake to sink in the center.)
• Let cool in the pan for 25 minutes and then run a knife around the perimeter. Turn out onto a rack to cool completely.
• This cake is even better the next day, and keeps for up to 5 days at room temperature.
• TIP
• It's a shame to waste the poaching syrup with its lovely flavor of orange and lemon. It will last nearly indefinitely in the refrigerator. Mix a couple of spoonfuls with seltzer water to make an Italian soda, or use in your favorite cocktail recipe (it goes especially well with bourbon and gin).
• NOTE
• To toast the almonds, spread them on a large rimmed baking sheet and bake in a 350°F oven until light to medium-golden brown, 10 to 15 minutes. You can also use an equal weight of whole or slivered almonds, but they won't grind to as fine a consistency as the sliced.

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
• Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
• Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
• Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.

LEMON OLIVE-OIL CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
• Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
• Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
• Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
• Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.