Belìce EVO Oil Cake with Sicilian Citrus

This cake is perfect for the Christmas season, when Sicilian citrus fruits (oranges, mandarins, and lemons) are at the peak of their flavor. Nocellara del Belìce EVO oil gives it a moist texture and a delicate yet distinctive aftertaste.

Ingredients
All-purpose flour > 250 g
Granulated sugar > 200 g
Baking powder > 1 sachet (16 g)
Olio Asta Nocellara del Belìce EVO Oil > 120 ml
Eggs > 3 medium
Whole milk or almond milk > 100 ml
Salt > A pinch
Fresh orange juice > 50 ml
Zest > of 1 orange
Zest > of 1 lemon
Powdered sugar > To taste

1. Initial Preparation

Preheat the oven to 170°C (static mode). Grease and flour a cake pan (about 22-24 cm in diameter) or line it with parchment paper.

2. The Flavored Base

In a large bowl, whip the eggs with the sugar until light and fluffy. This is the key step for a soft cake. Drizzle in the Belìce Valley EVO Oil while continuing to whip at low speed. The oil must emulsify well with the eggs and sugar. Fold in the milk and orange juice, mixing briefly.

3. Aromatics and Dry Ingredients

Add the orange and lemon zest to the batter to release their essential oils. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the liquid ones, stirring gently with a spatula (or whisk at very low speed) just until the flour is no longer visible. Do not overmix, as this will develop too much gluten and make the cake less soft.

4. Baking

Pour the batter into the prepared cake pan. Bake in the oven for about 40-45 minutes. Perform the toothpick test: if it comes out dry, the cake is ready.

5. Serving

Remove the cake from the oven and let it cool completely in the pan before unmolding. Before serving, dust generously with powdered sugar.

The Secret of EVO Oil

Belìce EVO oil, thanks to its low smoke point and the presence of polyphenols, makes the cake particularly golden on the outside and soft on the inside. Its fruity profile, featuring the typical almond aftertaste of the Nocellara variety, pairs wonderfully with the acidity and aroma of citrus. This cake is delicious on its own, but at Christmas it can be accompanied by a mandarin pastry cream or a dusting of cinnamon for an even more festive touch. Would you also like to try making crisp cookies, such as Quattro di Seme (EVO oil cookies) which keep for a long time, or do you prefer a spoon dessert?

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Data:07-09-2026 08.56

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Cake Recipes Olio Asta Castelvetrano Belice Valley