Whole Citrus Olive Oil Cake

There is something I love about using the whole fruit.

Not just the juice. Not just the zest. The whole thing. Peel, pith, pulp, all of it simmered until soft and blended into something fragrant and golden and a little bit wild.

This Whole Citrus Olive Oil Cake is a bright, deeply flavored twist on our Wild Rye Olive Oil Cake. It’s made with whole orange purée, olive oil, milk, and our signature Olive Oil Cake Mix, and it bakes into the kind of cake I’m always craving. Tender, bright, not too sweet, with just enough bitterness from the peel to make it feel interesting and elevated. 

It tastes like citrus in its truest form. Not loud or artificial. Just beautiful and alive.

The whole citrus is simmered until soft, puréed in the food processor and then the rest of the batter comes together in the same place. The purée gives the cake its moisture, its perfume, and its gorgeous yellow golden color. It’s simple enough for a Sunday afternoon, but special enough to bring to the table after dinner with friends, dusted with powdered sugar and served with softly whipped cream. 

This is an olive oil cake for citrus season. For brunch. For afternoon coffee. For the person who loves a cake that feels both rustic and elegant. For the small, lovely effort of making something ordinary feel a little more alive.

Whole Citrus Olive Oil Cake Recipe

Ingredients

1 box Wild Rye Olive Oil Cake Mix (classic or gluten free)
3 large eggs
¾ cup whole milk
½ cup olive oil
1 medium sized naval orange 

Instructions

Make the citrus purée.

1. Place the orange in a small pot and cover with water. Bring to a simmer and cook until the fruit is very soft, about 60 - 75 minutes.
2. Remove from the water and let cool before cutting into quarters. 

Make the cake.

1. Preheat oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment. 
2. In a food processor purée your orange until smooth.
3. Add in the eggs, whole milk, and olive oil and pulse until well combined and emulsified. 
4. Add in your Wild Rye Olive Oil Cake Mix and pulse just until combined and no pockets of dry ingredients remain. 
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 42 to 52 minutes, or until the cake is deeply golden, set in the center, and a tester comes out clean or with a few moist crumbs.
7. Let cool in the pan for 10 to 15 minutes, then turn out onto a cooling rack.

Finish this cake with our Classic Vanilla Frosting Mix or with powdered sugar and whipped cream.