Winter Citrus Olive Oil Cake with Candied Citrus

Ingredients

Candied Citrus

• 1 cup sugar
• 1/2 cup honey
• 2 cup water
• several pieces citrus (clementine, blood orange, cara cara orange), sliced into thin rounds

Cake

• 2 1/4 cup flour
• 1/4 cup sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup honey
• 3 eggs
• 1/2 cup milk
• 1/2 cup fresh orange juice
• 1/2 cup olive oil
• 1 cup powdered sugar
• 1 tablespoon milk or cream
• 1/2 teaspoon vanilla

Instructions

1. In a wide skillet, combine 1 cup sugar, 1/2 cup honey, and 2 cups water; bring to a simmer over medium heat until the sugar dissolves completely.
2. Arrange a single layer of thinly sliced citrus rounds (from clementines, blood oranges, and Cara Cara oranges) in the simmering liquid; cook for 20-25 minutes until peels are tender and semi-translucent, turning slices halfway through; transfer to a parchment-lined baking sheet and repeat with remaining slices; cool and store covered in the refrigerator if making ahead.
3. Preheat oven to 350°F; grease and flour an 8-inch round cake pan.
4. In a large bowl, whisk together 2 1/4 cups flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.
5. In a separate bowl, whisk 1/4 cup honey, 3 eggs, 1/2 cup milk, and 1/2 cup fresh orange juice; gradually drizzle in 1/2 cup olive oil while whisking vigorously to emulsify.
6. Make a well in the dry ingredients and pour in the wet mixture; stir gently until just combined, avoiding overmixing.
7. Pour batter into the prepared pan, tap gently on the counter to release air bubbles, and bake in the center of the oven for 40-50 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely.
9. For the glaze, whisk 1 cup powdered sugar, 1 tablespoon milk or cream, and 1/2 teaspoon vanilla in a small bowl until smooth and pourable like glue; thin with additional milk if needed.
10. Drizzle the glaze over the center of the cooled cake, allowing it to drip down the sides; let set slightly before arranging candied citrus slices on top.
11. Serve at room temperature with hot tea.

Notes

Candied citrus slices can be prepared up to a few days in advance and stored in the refrigerator wrapped tightly. For a dairy-free version, substitute plant-based milk in the cake and glaze.