Super Duper Glazed Citrusy Piro. Cake
By Caroline Schiff
”This cake is all about the olive oil, so it’s important to use one that’s truly delicious and special! All the flavors come through and okay perfectly with the citrus. With the floral and herbaceous flavors of Piro. it’s a match made in heaven!”
As portrayed in The Select 7 , Caroline Schiff is an acclaimed pastry chef, chef, consultant, recipe developer and writer based in Brooklyn, NY. She is currently the Head Chef and Recipe Developer at Slow Up and the Executive Pastry Chef at Gage & Tollner, in Downtown, Brooklyn. From New York, with over a decade of experience working in the industry, she’s got her hands in so many aspects of the food world- from decadent cakes and cookies, to simple vegetarian dinner ideas on her Instagram feed.
When she’s not in the kitchen, you can find her running loops around Prospect Park, having friends over for stoop wine, feeding her beloved sourdough starter, fermenting some sauerkraut at home, and supporting her favorite charitable causes.
Citrusy Olive Oil Cake
Makes one 10” round cake
2 large eggs
1 1/2 (300 grams) cups sugar
Zest of 4 small citrus (orange, lime, lemon, any combo you like)
2 tsp vanilla extract
200 ml olive oil
4 tsp poppy seeds (optional)
2 cups (250 grams) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup (240 ml) unstrained, plain yogurt
1 ¼ cup powdered sugar
3 to 4 tablespoons citrus juice (add more or less depending on how thick you like your glaze)
Pinch of salt
Mixed citrus segments, seeds removed (optional)
Heat the oven to 325 degrees with a rack in the middle. Line a deep 10” cake pan with a circle of parchment paper, and spray with non-stick pan coating. Set aside.
In a mixing bowl combine the eggs, sugar, zest and vanilla. Whisk vigorously until very thick, fluffy, and light in color. Add the oil in three additions, whisking vigorously with each addition to fully emulsify. The oil needs to be fully emulsified into the base for the proper texture, so whisk well!
Switch to a spatula, add the dry ingredients and poppy seeds if using, and fold gently until no dry bits remain. Add the yogurt, and fold in until combined, a few streaks are ok.
Transfer the batter to the pan right away, and transfer to the oven. Bake until golden on top and set in the middle, and a cake tester or toothpick comes out clean, about 40 minutes.
Remove from the oven and let the cake cool in the pan for 15 minutes before running a knife around the edge and removing the cake from the pan. Place the cake on a rack set over a sheet pan.
In a small bowl, combine the powdered sugar, juice, and salt, mixing until smooth. Add more juice for a thinner glaze, or less to keep it thick. When the cake has cooled, pour the glaze on top, starting in the center and letting it run down the sides. Let the glaze set for 30 minutes before slicing. Serve garnished with citrus segments if desired.
Notes from our test kitchen
The recipe was tested by our Newfound and Labrador, Canada number 1 fan, Sheila. Here is what she had to say! (the last two photos on the gallery are Sheila's)
I’ve been dying to make this tantalizing, sunshine on a plate Citrusy Olive Oil Cake ever since Olio Piro posted the recipe from Caroline Shiff and it did not disappoint. This is an incredibly fresh springtime dessert.
Orange, lemon and lime zest, poppy seeds, yogurt and the most incredible olive oil. I added my own riff to the glaze by adding a drop of Grand Mariner and a sprinkling of smoky citrus salt. So delish!
Follow Sheila on Instagram @sboone_kitchen_garden
Gage and Tollner: www.gageandtollner.com
Caroline Schiff on Instagram: @pastryschiff