LIME OLIVE OIL CAKE
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan with olive oil, and then line with parchment paper. Grease the parchment paper.
- Add the milk, lime zest and lime juice to a small bowl and let stand for 5 minutes; the acid from the lime will curdle the milk and create "buttermilk."
- Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup plus 2 tablespoons of the granulated sugar, the olive oil, eggs and vanilla in a large bowl with an electric hand mixer on medium-high speed until well combined and creamy, 2 to 3 minutes. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk mixture. Use a rubber spatula to scrape down the sides of the bowl and give the batter a good stir to make sure everything is well-combined.
- Transfer the batter to the prepared pan and arrange the mandarin oranges in a single layer on top in whatever pattern you like. Sprinkle the top evenly with the remaining 1 tablespoon granulated sugar. Bake until the cake is light golden brown and a toothpick inserted right off the center of the cake comes out clean, about 1 hour. (If you try testing with a toothpick in the very center of the cake, you might get a bit of moist batter on your toothpick, but the cake will continue to cook as it cools.) Transfer to a wire cooling rack and immediately run a small offset spatula or butter knife around the edges of the cake to release it from the pan. Let cool for 30 minutes in the pan, and then carefully invert directly onto the cooling rack. Don't worry if some of the crackly top comes off, any imperfections will be covered up with confectioners' sugar.
- Once the cake is cooled completely, transfer to a serving plate and dust all over with confectioners' sugar.
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Basharat Anjum
[email protected]This cake is the perfect combination of sweet and tart. The lime and olive oil flavors are a perfect match.
zickey msoo
[email protected]I've made this cake several times and it's always a hit! It's so easy to make and it's always delicious.
Jordan Vybz
[email protected]I'm not sure if I did something wrong, but my cake didn't rise properly. It was still tasty, but it was a bit dense.
Muskan Iman
[email protected]This cake is a great way to use up leftover limes. It's also a nice change from the usual chocolate or vanilla cake.
Rec0110 None
[email protected]Easy peasy lemon squeezy!
Shaiza Nadeem
[email protected]This cake is so moist and flavorful! I love the citrusy tang of the lime and the subtle hint of olive oil. It's the perfect cake for a summer party or picnic.
Paul Michael Mascho
[email protected]Not a fan of the olive oil taste in the cake. It was a bit too overpowering for my liking.
Hot Bo
[email protected]I made this cake for a potluck and it was gone in minutes! Everyone loved it. I'll definitely be making it again.
Lee Rivera
[email protected]Followed the recipe to a T and it came out dry and crumbly. Not sure what went wrong.
CiD CiD
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The cake turned out perfectly and was a big hit at my party!
Summra Baloch
[email protected]This cake is incredibly moist and flavorful! The lime and olive oil combination is a perfect balance of sweet and tart. I served it with a dollop of whipped cream and it was a hit!