Olive Oil Cake With Harissa-Candied Citrus Recipe

Name: Olive Oil Cake With Harissa-Candied Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the candied citrus; 2 grapefruits; 4 oranges; 1 1/2 cups sugar; 3 tablespoons Cava Harissa; for the cake; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup sugar; 3 large eggs; 2 teaspoons orange zest; 2 teaspoons grapefruit zest; 1/4 cup whole milk; 3/4 cup extra-virgin olive oil; for the glaze; 2 1/2 cups powdered sugar; 5 to 6 tablespoons grapefruit juice; 4 tablespoons reserved harissa syrup

Servings: persons

for the candied citrus
2 grapefruits
4 oranges
1 1/2 cups sugar
3 tablespoons Cava Harissa
for the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons grapefruit zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
for the glaze
2 1/2 cups powdered sugar
5 to 6 tablespoons grapefruit juice
4 tablespoons reserved harissa syrup

1
Preheat oven to 350 degrees Fahrenheit. Lightly butter a bundt pan.
2
Whisk flour, baking powder, and salt together in a bowl and set aside. Use an electric mixer fitted with the wire whip attachment to beat the sugar, eggs, and zests until pale and fluffy. Add in the milk and beat until combined. Then, with the mixer still running, gradually drizzle in the oil, continuing to beat until it's fully incorporated. Next, carefully add the flour mixture to the wet ingredients, adding a half-cup or so at a time until combined. Pour batter into the prepared bundt pan and bake for about 30 minutes, until a toothpick inserted into the center comes out with some moist crumbs attached.
3
While the cake is cooking, prepare the glaze: Whisk the grapefruit juice, harissa syrup, and powdered sugar together, adding more grapefruit juice if needed to achieve a smooth, pourable consistency.
4
Remove the cake from the oven and allow it to cool for a few minutes before running a paring knife carefully around the edges to help detach the cake from the pan. Carefully invert the bundt pan onto a cake stand.
5
Drizzle the glaze evenly over the cake and allow 15 minutes or so for the glaze to set. Top with candied citrus peels, some extra orange zest, and a dusting of powdered sugar. Enjoy!

1613

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: for the candied citrus, 2 grapefruits, 4 oranges, 1 1/2 cups sugar, and more.

Yes, Olive Oil Cake With Harissa-Candied Citrus falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Harissa-Candied Citrus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions