Olive oil & citrus cake

Bitter cocoa or oil against fruit, not dessert wine

Coffee, or the last of the table red. A dry Madeira if you insist. Skip sticky dessert wine unless the table asks.

Wrap once cool. Toast a slice in a dry pan. Yogurt and leftover fruit.

• Plain flour15.9 oz
• Olive oil1 cup
• Lemon3 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

45 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for olive oil & citrus cake, not a certified kitchen test.
2. Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 45 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 240 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Coffee, or the last of the table red. A dry Madeira if you insist. Skip sticky dessert wine unless the table asks.
8. Leftover route: Wrap once cool. Toast a slice in a dry pan. Yogurt and leftover fruit.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.