Cocoa Nib Olive Oil Citrus Cake
A tender olive oil cake gets bright citrus zest and crunchy cocoa nibs for a simple dessert with a deep chocolate finish.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 8 · Difficulty: Easy · Rating: 4.7/5 (93 reviews)
INSPIRED BY
This original cake borrows the sunny simplicity of an Italian olive oil cake and adds roasted cocoa nibs for contrast. Citrus glaze keeps the crumb moist and lets the chocolate notes linger.
Story
A good everyday cake should make the kitchen smell expensive while using one bowl. This one does that with olive oil, orange zest, and cocoa nibs that crackle a little when you bite into them. I like it plain with coffee, but a spoonful of softly whipped cream turns it into a proper after-dinner finish.
By Casey
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole milk
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1/3 cup roasted cocoa nibs
- 1/3 cup powdered sugar
- 1 tablespoon fresh orange juice
Instructions
- Heat the oven to 350 F, grease an 8-inch round pan, and line the bottom with parchment.
- Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
- Whisk the eggs and sugar in a large bowl for 1 minute, then whisk in the olive oil, milk, orange zest, and lemon zest.
- Fold the dry ingredients into the wet mixture just until no flour streaks remain, then fold in the cocoa nibs.
- Pour the batter into the pan and bake for 23 to 25 minutes, until the center springs back lightly and a tester comes out with a few moist crumbs.
- Whisk the powdered sugar and orange juice, drizzle over the warm cake, and cool for 15 minutes before slicing.
Chef Tips
- Choose a smooth, fruity olive oil rather than one with a sharp peppery finish.
- Do not overmix after adding the flour or the cake can lose its tender crumb.
- Cocoa nibs are pleasantly bitter; chopped toasted almonds make a milder substitute.
- The cake keeps covered at room temperature for two days.
Cook's Notes
- **Olive oil:** Pick a mild, fruity bottle.
- **Mixing:** Fold only until the flour disappears.
- **Glaze:** Drizzle while warm so it melts into the crust.