Chef Katy Hume from Stir Cooking School shows us how to make Citrus Olive Oil Cake with Dried Fruit Compote.
Citrus Olive Oil Cake with Dried Fruit Compote
4 large eggs, beaten
1 1/4 cups granulated sugar
2/3 cup extra-virgin olive oil, lemon olive oil is also great
1 ½cups whole milk
1 teaspoon vanilla
Zest of 1 orange
Zest of 1 lemon
2 2/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees. Butter or spray a 10-inch cake pan or spring form pan.
In a large bowl, whisk together the eggs and sugar until pale yellow and thick about 3-4
minutes. (You can use a mixer or do this by hand.) Slowly add the olive oil followed by the milk,
vanilla, orange and lemon zest. In a separate bowl, whisk together the flour, baking soda, baking
powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Pour the
mixture into the prepared cake pan. Bake for 20-25 minutes. Place on a rack to cool. Run a
knife around the edges and place it on a plate.
Dried Fruit Compote
2 cups apple juice
½ cup sugar
zest of 1 lemon
1/2 teaspoon ground cinnamon
2 firm apples, peeled and each cut into 8 wedges with core removed
½ cup dried apricots
½ cup dried tart cherries
4 dried Calimyrna figs, quartered
2 tablespoons butter
Combine all the ingredients in a medium pan. Bring to a simmer. Allow to cook until the fruit is tender. Serve with olive oil cake.