Citrus Olive Oil Cake with Honey Whipped Cream

prep time:: 20 min
total time:: 55 min

Makes 8 servings

Contributed by: Mary Jacqueline Atkinson
It’s almost healthy since it uses olive oil instead of butter - right? Regardless, the taste is fresh, moist, and delicate, with a hint of citrus and luscious honey-infused cream.

ingredients

Citrus Olive Oil Cake:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
Fresh berries to top (Suggested: raspberries, blueberries, blackberries)

Honey Whipped Cream:

1 cup heavy cream
3 tablespoons honey
1 teaspoon vanilla extract

directions

To make the cake:

1
Preheat the oven to 350 degrees F. Lightly oil a 9-inch tube pan or one 8 to 10-cup fluted tube or bundt pan.
2
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 cake comes out with moist crumbs attached, about 30-35 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 cream:

1
In medium bowl, beat chilled cream with electric mixer until soft peaks form. Fold in honey and vanilla. (Makes about 2 cups).
2
Cut the cake into wedges and spoon the whipped cream alongside. Sprinkle with fresh berries.

Source: Mary Jacqueline Atkinson