Olive Oil Cake with Roasted Citrus

Rosemary stars in this moist cake that's topped with perfectly roasted citrus fruit.

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  • Makes: 10 servings
  • Serving Size: 1 wedge
  • Makes: 1 cake (10 wedges)
  • Prep: 35 mins
  • Roast: 10 mins at 450 degrees F + 30 minutes at 375 degrees F
  • Cool: 15 mins

Olive Oil Cake with Roasted Citrus

Directions

  1. Prepare Roasted Citrus. Reduce oven temperature to 375 degrees F. Grease a 9x2-inch round cake pan with butter. Remove 1 Tbsp. zest and squeeze 3 Tbsp. juice from lemons.
  2. In a food processor cover and pulse 1/2 cup sugar and almonds until nuts are finely ground. Transfer to a large bowl. Stir in lemon zest, flour, baking powder, rosemary, and salt. Make a well in center of flour mixture.
  3. In a medium bowl combine eggs, buttermilk, oil, and lemon juice. Add all at once to flour mixture, stirring just until combined. Spread batter in prepared pan. Bake 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 15 minutes. Remove cake from pan.
  4. Meanwhile, for syrup, in a small saucepan combine remaining ingredients. Bring to boiling over medium heat, stirring until sugar is dissolved. Cool and strain, discarding zest.
  5. Spoon syrup over cake and top with roasted citrus slices. Serve warm or at room temperature.

Roasted Citrus

Directions

  1. Preheat oven to 450 degrees F. Line a 15x10-inch baking pan with foil; generously coat foil with cooking spray. Cut peels from citrus fruits. Using a serrated knife, cut fruits into 1/4-inch slices; place in prepared pan. Sprinkle lightly with sugar. Roast 10 to 15 minutes or until bottoms start to brown. Immediately remove from pan.
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Nutrition Facts (Olive Oil Cake with Roasted Citrus)

  • Per serving:
  • 324 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 59 mg chol. ,
  • 316 mg sodium ,
  • 51 g carb. ,
  • 3 g fiber ,
  • 29 g sugar ,
  • 7 g pro.

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