Recipes and Cooking Olive Oil Cake with Roasted Citrus Rosemary stars in this moist cake that's topped with perfectly roasted citrus fruit. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Roast Time: 10 mins Cool Time: 15 mins Total Time: 35 mins Servings: 10 Yield: 1 cake (10 wedges) Jump to Nutrition Facts Ingredients 1 recipe Roasted Citrus 2 teaspoon butter, softened 2 lemons ½ cup sugar ½ cup slivered almonds, toasted 2 cup all-purpose flour 1 tablespoon baking powder 2 teaspoon snipped fresh rosemary ½ teaspoon salt 3 eggs, lightly beaten 1 cup buttermilk ¼ cup olive oil ½ cup sugar ½ cup water 4 1 inch strips orange zest Roasted Citrus Nonstick cooking spray 4 citrus fruits, such as grapefruits, blood or navel oranges, tangerines, and/or Meyer lemons Sugar Directions Prepare Roasted Citrus. Reduce oven temperature to 375°F. Grease a 9x2-inch round cake pan with butter. Remove 1 Tbsp. zest and squeeze 3 Tbsp. juice from lemons. 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. 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. 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. Spoon syrup over cake and top with roasted citrus slices. Serve warm or at room temperature. Roasted Citrus Preheat oven to 450°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. Rate it Print Nutrition Facts (per serving) 324 Calories 11g Fat 51g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 324 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 59mg 20% Sodium 316mg 14% Total Carbohydrate 51g 19% Total Sugars 29g Protein 7g Vitamin C 30.7mg 153% Calcium 161mg 12% Iron 1.9mg 10% Potassium 190mg 4% Folate, total 72.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.