Sumo Citrus Olive Oil Cake

There’s nothing that achieves the delicate balance of refreshing and rich quite like a citrus olive oil cake.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Makes: 6-8 servings

The olive oil creates a buttery rich depth of flavor while the citrus adds a light brightness. Sumo Citrus is perfect for this recipe as it is the ultimate sweet, refreshing, and flavorful citrus.

This cake is so versatile, it’s light enough that it can be enjoyed in the morning alongside coffee or topped with some whipped cream and powdered sugar for a decadent dessert. The cake itself has a light crumb that is moistened by the fresh citrus cardamom syrup. The cardamom pairs beautifully with the citrus flavor -it’s as if the two were made for each other.


1 ⅔ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¾ tsp salt

2 Sumo Citrus, juiced and zested

3 eggs

1 cup sugar

⅔ cup extra virgin olive oil

Citrus Cardamom Glaze

⅓ cup sugar

⅓ cup Sumo Citrus Juice

4 cardamom pods crushed or ½ tsp ground


Preheat the oven to 350F and prepare a 9-inch springform baking pan by greasing it, dusting it with flour, then placing a circular sheet of parchment paper to cover the bottom for extra ease of removal.

Zest and juice 2 Sumo Citrus. Set aside.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

In a large bowl beat eggs for about a minute. Slowly add sugar a little at a time while beating until the mixture is thickened, pale, and fluffy, about 2 more minutes.

On low, add flour a little at a time then add olive oil and beat until just combined (olive oil can take on a strong, unpleasant flavor when over mixed so be mindful).

Add orange juice and zest and mix carefully on low.

Pour the mixture into the prepared baking dish.

Bake for 50 minutes to an hour, covering the top with foil towards the end if it’s browning too rapidly.

While the cake is baking make the glaze. Add sugar and Sumo Citrus juice to a medium pot and stir together over low until sugar has dissolved.

Add crushed or ground cardamom and simmer until slightly thickened and syrupy. 11. Remove from heat and set aside.

When the cake is done, cool for 20 minutes then pour the glaze evenly over top. Remove the outer ring of the pan and transfer it to a wire rack to cool fully.

Serve with fresh Sumo Citrus slices, powdered sugar, and fresh whipped cream or creme fraiche on each slice if desired.


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