The Segura y Mancha Family Citrus Olive Oil Cake
This citrus olive oil cake was served during the Segura y Mancha family Ancestral Event where family, friends and olive oil tasters come together to create the best coupage (a blend of EVOOs).
For generations, the Segura y Mancha family has sat around after the harvest and milling to create the best blend of oils. Now tasters from around the world come to participate in this age old event by competing in teams against each other to see whose coupage will be the most voted among the attendees.
A father (Manuel) and daughter (Marina) team work hand in hand to not only produce the best EVOOs, but also to put on this amazing annual event. This year they decided to add a special lunch to demonstrate how their olive oils pair with old family recipes.
After delighting in this dessert, I asked Marina if she would share the recipe and now I am sharing it with you.
1 c of flour
1 c whole milk
1 c Segura y Mancha lemon, orange infused olive oil or extra virgin Arbequina (or a combination of these oils)
¾ cup of sugar
1 tsp baking soda
1 tsp baking powder
1 pinch of salt
Juice and zest of one lemon
- Start by creaming the eggs and the sugar in a medium sized bowl.
- Then add the milk, oil along with the juice and zest of the lemon.
- Wisk all wet ingredients together.
- Mix in a separate bowl the flour, salt, baking soda and baking powder.
- Add the dry to the wet ingredients slowly, mixing until it is a smooth consistency.
- Pour the mixture into a sheet pan (9X12).
- Bake in a preheated oven at 350ºF for 30 to 40 minutes until it is just starting to brown on the top.