Olive Oil Cake with Citrus Compote

A moist, fluffy olive oil cake infused with bright orange flavors, served warm with a fresh citrus compote — perfect for a light, elegant dessert.

Ingredients:

• 1 cup extra virgin olive oil (plus more for pan)

• 2 cups flour (plus extra for pan)

• 1 tsp kosher salt

• 1 tsp baking soda

• 1 tsp baking powder

• 3 large eggs, room temp

• 2 tsp orange zest

• 2 tbsp orange juice

• 3 whole oranges (for compote)

• 1 ½ cups sugar (divided)

• 1 ¼ cups whole milk, room temp

• 1 tbsp agave

• 1 tsp Grand Marnier

Instructions:

1. Preheat oven to 375°F. Lightly oil and flour a 9x2-inch cake pan.

2. Whisk flour, salt, baking powder, and baking soda in a bowl.

3. Beat eggs, orange zest, and 1½ cups sugar on high until fluffy. Slowly drizzle in olive oil while mixing.

4. Beat milk and orange juice together, then gradually add to egg mixture. Fold in flour mixture until just combined.

5. Pour batter into pan, smooth top, and sprinkle with remaining sugar.

6. Bake 50–55 minutes or until a skewer comes out clean. Cool on rack, then loosen edges and invert cake to cool completely.

7. For compote: Peel and slice oranges into rounds, remove pith, and toss with agave and Grand Marnier.

8. Serve cake warm topped with the citrus compote.