Comments on: Citrus Olive Oil Cake

By: lorraine

lorraine — Mon, 28 Apr 2025 04:41:26 +0000

I see you can double and triple the recipe. But what size pan should you use? You can’t triple this recipe and use a 9” springform pan!
Thankyou,
Lorraine

By: Eva

Eva — Sun, 30 Mar 2025 16:15:31 +0000

Hi Chelsea,
I’ve made many of your recipes over the years—thank you for providing such wonderful dishes!

With this lovely olive oil cake, I ran into something unusual for your recipes. I also checked the comments to see if others experienced the same issue, and some did. First, let me say the cake is delicious! However, I noticed a significant discrepancy with the almond flour measurement. One cup did not come close to 220 grams—I ended up using closer to two cups to match that weight.

For reference, I used Bob’s Red Mill Almond Flour and Bob’s cornmeal. I know almond flour can vary in texture, from super fine to a more typical ground consistency, which may explain the difference.
I opted to follow the weight measurements (grams) for the cornmeal and sugar, but I can’t help but wonder if the recipe originally intended for less almond flour. If you have a chance to look into this, I’d love to make it again exactly as intended. Thank you!

By: Jeanne Park

Jeanne Park — Mon, 17 Mar 2025 00:45:35 +0000

Do you think this would work if using a sugar substitute?

By: Christine Donnelly

Christine Donnelly — Sat, 28 Dec 2024 02:54:11 +0000

I just made this and it did not rise very much – it’s only about 1.5” high. Is this normal? I used 1 cup of almond flour (about 100g), not 220g. Should I have used 2 cups of almond flour so it was close to 220g? Is that why the cake is a bit flat? This is for a dinner party tomorrow so I haven’t cut into the cake yet.

By: Julia

Julia — Fri, 27 Dec 2024 13:05:33 +0000

Lovely cake. I served it with a mascarpone whip cream and honey lime macerated strawberries and it was a hit! I didn’t have almond extract so I omitted it. I could only find medium-grind polenta and found the texture slightly grainy so next time I’ll pulse my medium-grind polenta in the food processor beforehand. Otherwise very lovely recipe and I’ll be keeping it in my rotation! Thanks!

By: Ada Nicole

Ada Nicole — Sun, 15 Dec 2024 01:19:35 +0000

Just made this. It’s delicious. Try it out!

The grated sweet orange peel caramelizes on the top and tastes and smells amazing. 🍊❄️

By: SMJ

SMJ — Mon, 09 Dec 2024 02:04:54 +0000

Made this today with some blood orange olive oil that I had languishing in my cupboard. It turned out fantastic! I tried to use the leftover lemon and orange juices mixed with powdered sugar to make a glaze, but I didn’t have quite enough sugar to thicken it to glaze consistency, so it ended more like a syrup that soaked into the cake, but it’s quite delicious that way! I will definitely be making again.

By: Shannon

Shannon — Thu, 11 Jul 2024 22:48:00 +0000

Love this cake! Curious what it would be like if I added a bit of cardamom?

By: Carolyn Montgomery

Carolyn Montgomery — Mon, 01 Apr 2024 18:01:59 +0000

One cup of almond flour does not even come close to 220 grams. What gives with that?

By: Vina DiBernardo

Vina DiBernardo — Fri, 22 Mar 2024 01:03:48 +0000

Absolutely delicious! A keeper. Served it w/Greek yogurt & a drizzle of honey. Making it for Easter & doubling recipe. Thanks!! Xo