Clementine Olive-Oil Cake with Sugared Cranberries

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This clementine olive-oil cake is a delightful dessert that combines the bright flavors of citrus with a moist crumb, making it perfect for a minimalist holiday gathering or an afternoon tea. The addition of clementine zest enhances the cake’s refreshing taste, while the sugared cranberries add a beautiful touch of sweetness and color.

Moist Clementine Olive-Oil Cake Recipe

This cake features a tender, moist crumb enriched with olive oil and clementine zest, creating a light and flavorful dessert. Topped with sugared cranberries, it serves as an elegant centerpiece for any festive occasion.

Ingredients

1 cup olive oil
1 cup granulated sugar
3 large eggs
1 cup fresh clementine juice
Zest of 2 clementines
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugared cranberries for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Wet Ingredients: In a large bowl, whisk together the olive oil and sugar until well combined. Add the eggs, clementine juice, and zest, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Garnish: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, top with sugared cranberries before serving.