Olive Oil Citrus Campari Cake

Olive Oil Citrus Campari Cake.

Olive Oil Citrus Campari Cake


For 1 Batch(es)

For the Cake:

  • 1/4 cup unsalted butter
  • 2 cups 00 or all purpose flour
  • 1 2/3 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup whole milk, room temperature
  • 2/3 cup olive oil
  • 3 large eggs, room temperature, beaten
  • 1/3 cup Campari liqueur
  • 2 packets Vanillina powder or 1 teaspoon vanilla extract
  • zest of 1 grapefruit
  • zest of 1 orange
  • zest of 1 lemon
  • juice of half grapefruit
  • juice of half an orange
  • juice of half lemon

For the whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 2 packets Vanillina powder or 1 teaspoon vanilla extract


  1. Yield: one 9" cake
  2. Get the ingredients needed for this recipe HERE
  3. Heat oven to 350 degrees. Spray a 9 inch springform pan with baking spray. Set aside.
  4. In a mixing bowl, whisk together flour, sugar, salt andbaking powder. Set aside.
  5. In another mixing bowl, combine the melted butter, milk, oil, eggs, Campari, citrus zests, and juices. Whisk with a fork until mixed. Fold in the dry ingredients. Batter will be runny. Pour the batter into the prepared pan.
  6. Bake until the top is golden and springs back when lightly pressed in the center, about 50 minutes.
  7. Let the cake cool completely in the pan.
  8. To make the whipped cream:
  9. In a mixing bowl, combine the heavy whipping cream, the confectioners sugar and the Vanillina.
  10. Beat with an electric mixer until soft peaks form.
  11. Dollop over the cooled cake.



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