Citrus Olive Oil Cake – Τούρτα Eλαιόλαδο

Citrus Olive Oil Cake

Τούρτα Eλαιόλαδο (TOOR-ta El-a-O-la-tho)


In ancient Greece, the olive tree was considered a symbol of peace, wisdom and triumph. Olympic champions were crowned with an olive wreath. Jump to 1995 here in the United States to when O Olive Oil became the first in this country to crush organic citrus with olives to produce their signature line of oils. O crushes whole organic citrus with fresh California Mission olives rather than infusing or flavoring the olive oil after pressing. No doubt this technique is the reason why O Olive Oil’s citrus oils are so aromatic, flavorful and savory.

Olive-Oil-Cake-23There’s been some talk lately about Olive Oil Cake; it being “better for you” because the ingredients call for oil over butter. I was curious: Does the lack of butter turn out a cake also lacking taste? I’m a cake fan and if I am going to eat cake, I want to feel like I’m eating CAKE. Today my curiosity and question is answered.

Olive-Oil-Cake-22I’m combining two of my favorite foods – citrus and cake – to create a light and delicious Citrus Olive Oil Cake. This dessert is reminiscent of a pound cake in taste but less dense and more airy. The cake turns out to be soft in the middle and slightly crunchy on the outside. It is flavorful, elegant and sophisticated.

In prepping to make this cake, I couldn’t decide between O Meyer Lemon Olive Oil or O Blood Orange Olive Oil.  The winner was O Blood Orange Olive Oil for this recipe, and I decided to not only add orange rind but lemon rind as well.  I really like citrus. ;)

Olive-Oil-Cake-21The result is a sweet and light, citrusy-flavorful cake! Perfect as we enter into the cooler days of fall when our bodies are in need of a little extra vitamin C. Well, that’s what I’m telling myself anyway… as I consume my second serving.



Butter (only for greasing the 9” round pan!)

1 ¼ flour, plus more for greasing the pan

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cups sugar

2 large eggs

1/3 cup O Blood Orange Olive Oil

1 teaspoon vanilla extract

zest of 1 orange

zest of 1 lemon

3 tablespoons orange juice

Confectioners sugar for dusting after baking


Butter and flour a 9” round cake pan and set aside.

Olive-Oil-Cake-9In a small mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together to combine and set aside.

In a stand mixer with the paddle attachment, combine sugar and eggs until well blended.

Olive-Oil-Cake-5Add the O Blood Orange Olive Oil and vanilla extract and mix until combined and smooth.

Olive-Oil-Cake-7 Olive-Oil-Cake-6Add the orange and lemon zest and mix until combined well.


With the mixer on low speed, slowly add the flour mixture and mix until just combined. Scrape the edges of the bowl with a spatula and mix again to make sure all the flour mixture is combined.

Olive-Oil-Cake-10 Olive-Oil-Cake-13

Pour into prepared 9” round cake pan and tap on the countertop a few times to release all the air bubbles.

Olive-Oil-Cake-11Bake at 350 degrees for 25-30 minutes. The center should be soft to the touch but not as if it is not baked through.

Olive-Oil-Cake-12Let cool for 5-10 minutes in the pan before removing it onto a wire rack.

Olive-Oil-Cake-17Place on a platter or cake stand and dust with confectioners sugar and serve.



Empty cake stand. No complaints. This recipe is a keeper!
Empty cake stand. No complaints. This recipe is a keeper!


Recipe adapted from

O Olive Oil graciously gifted me their products to experiment with.  As always, all thoughts and opinions are my own. Thank you for supporting O Olive Oil which  allows me the opportunity to create content, such as this, for Figs & Feta.

©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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