Easy Clementine Olive Oil Cake Recipe with Fresh Citrus Flavor

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This cake brings all the classic flavors of a traditional olive oil cake.The rich, moist crumb, a delicate dusting of powdered sugar, and a bright, zesty burst of citrus. It's the perfect showstopper for spring gatherings, effortlessly elegant and full of sunshine.

I’ve said it before, and I’ll say it again—I’m totally against waste. Growing up, my mom and grandmother always emphasized the importance of using what you have and not letting anything go to waste. It’s one of the most valuable lessons they passed down to me, and it really hit home once I moved out for college. I’ve learned to take pride in turning ‘nothing’ into something delicious. Take this recipe, for example, it feels classy and impressive, but it’s surprisingly simple, and chances are, you already have everything you need to make it!

Olive oil is a staple in Mediterranean cooking, so it’s no surprise that olive oil cake has found its way onto the tables of many Italian families. Clementines are also popular in Italy, but for me, they’re less about tradition and more about practicality. They’re affordable, keep well for a decent amount of time, and usually come in generous bags. The downside? It’s easy to end up with more than you can eat, especially if you live alone. That’s where this recipe comes in. It’s the perfect way to use up extra clementines—and it just so happens to be a stunning dessert for your next dinner party, spring picnic, or whatever seasonal gathering you’re planning.

Key Ingredients: 

• Olive oil: As a Mediterranean staple, it’s no surprise that olive oil found its way into nearly every part of the cuisine—including baking. While I’m not exactly sure how far back olive oil cake goes in history, I do know it’s something I grew up with. Olive oil gives the cake a beautifully moist texture with just the right amount of crumble. I recently learned that it even helps extend the cake’s shelf life, which is a bonus! Note: And while it may sound obvious, it’s worth emphasizing: the olive oil really is essential in this recipe. You just won’t get the same flavor or texture if you swap it out for something else.”

  
  

• Clementines: Most olive oil cakes feature some kind of citrus, and there are plenty of delicious variations out there. I used clementines for this recipe simply because that’s what I had on hand. Lemons or even grapefruit would be great alternatives, depending on what you’ve got. I juiced the clementines myself for the freshest flavor, but if you’re short on time, store-bought clementine juice works too. Orange juice can also be a good substitute.

  
  

  

  
  

What to Do: 

• Preheat your oven to 350°F (175°C). Spray an 8 inch round baking dish with oil. Note: To help prevent the cake from sticking, you can lightly dust your pan with flour after greasing it. That said, I’ve found that the olive oil in the batter usually does a good job of keeping things from sticking on its own. For even easier removal (and a cleaner presentation), using a springform pan is a great option too.

  
  

• If you’re making your own clementine juice, a juicer works great. But if you don’t have one, no problem. Blend the clementines with a bit of water. I used about four clementines and half a cup of water. No need to be too precise here; your goal is to end up with around 120 ml (or about ½ cup) of juice.

  
  

• After blending the clementines, you can use cheesecloth to separate the juice from the pulp for a smoother result. I used a fine-mesh strainer and a rubber spatula to press the juice through. Note: Since I used a strainer instead of cheesecloth, my juice turned out a bit thicker—which worked just fine for this recipe. (You can see the texture in the video below!) Also, you can zest your clementines during this stage if you don’t want to waste any. 

  
  

• In a larger bowl whisk together the flour, sugar, baking soda, baking powder, and salt. Then set aside. 

  
  

• In a separate bowl combine the olive oil, clementine juice, clementine zest, vanilla, and water. Note: Don’t over mix. You just want your ingredients to be throughly combined here. 

  
  

• Pour into your prepared man. I like to give my pan a few taps to make sure that the batter is evenly distributed. 

  
  

• Bake the cake for about 35 minutes. Oven temperatures can vary, so keep an eye on it, but 35 minutes is a good place to start.

  
  

• Let the cake cool completely, then finish it off with a dusting of powdered sugar, a dollop of whipped cream, dried fruit, or any other toppings you love!

If you give this recipe a try, I’d love to hear how it turned out, leave a comment below!

For this post, I didn’t take as many step-by-step photos since I’ve included a video below instead. Let me know what you prefer: photos, videos, or a mix of both. I’m always open to suggestions and would love your feedback!

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Clementine Olive Oil Cake

servings: 8 slices prep time: 15 minutes

cook time: 35 minutes total time: 48 minutes

Ingredients:

• 1½ cups (190g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup (120ml) olive oil (or neutral oil if you prefer)

• ½ cup (120ml) fresh clementine juice (about 3–4 clementines)

• 1 tbsp clementine zest (from 2–3 clementines)

• 1 tsp vanilla extract

Recipe:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.

2. In a bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

3. In another bowl or large measuring cup, mix olive oil, clementine juice, zest, and vanilla.

4. Combine the wet and dry ingredients until just mixed — don’t over mix.

5. Pour into pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

7. Dust with powdered sugar or top with whipped cream, dried fruit, etc.

Notes:

• I also added about a tablespoon of water to this recipe. My juice was a bit pulpy, so I needed to thin it out slightly. If you're making your juice from scratch, I recommend adding an extra tablespoon of water or milk to achieve a smoother consistency.

• If you're interested in seeing how I dried out my clementines leave a comment below!

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