Stacey’s Clementine Olive Oil Cake

There was this time at dinner that my mom made a Ritz cracker apple pie and told us it was real apple pie. We wolfed down the whole thing before we caught on. This one isn’t quite as sneaky. Still the use of olive oil has me curious.


1 1/2 cups flour

1/2 tsp baking powder    

1/4 tsp baking soda

pinch of salt

2 eggs

1 1/4 cups of sugar

3/4 cup of mild Italian olive oil

2/3 cup of fresh squeezed juice from 3 small peeled clementines (or 2 navel oranges)

zest of a clementine or orange


Grease a loaf pan and line with parchment paper to make for easy removal.

Mix flour with baking soda, powder and salt. Set aside. In a food processor, whiz the peeled fruit to make 2/3 cup of fresh pulpy juice. Save the peel for the zest.

Mix your eggs with sugar and oil until light in color. Add fresh squeezed juice and zest. Slowly mix in your dry ingredients into the oil mixture.

Pour into the prepared loaf pan and bake at 375F for 50-55 minutes. Let rest in the pan for about 20 minutes before cooling on a rack.

This is a different animal when eaten the next day. Let it rest. It will be so worth it!



One comment

  1. Hi, you have interesting post! I’m definitely going to bookmark you! Thank you for your info.And this is wedding cakes site/blog. It pretty much covers “cakes” related stuff.

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