Winter Citrus Cake

The first month of 2026 brought record snow to the East Coast. However, Alison was in California for the annual Big Sur Foragers Festival, where the sky was blue and the ocean was sparkling under the gentle winter sun. Saturday, we drove down the mountain to the Big Sur Lodge where local restaurants competed to create the best mushroom-based dishes, and local vineyards sampled their wines. We were even lucky enough to win a couple items from the auction supporting the Big Sur Health Center, including a basket of salsa and pickled goods from our friends at Happy Girl Kitchen. 

Back on the ridge, we took advantage of the start of citrus season and harvested some fruit for a winter citrus cake. Featured in First We Eat, this cake is a beautiful way to showcase the orange orbs alongside other citrus fruits: We used lime, meyer lemon and orange, but any citrus is delicious in this. The more the merrier. We love adding the bold flavors of blood orange and mandarinquats once they are in season.

We made this using gluten-free flour so Vanessa could enjoy it. It’s a little denser than the version with regular flour, but the flavours are so good it really doesn’t feel like a compromise.

Our favorite way to eat this is in the afternoon, as a pick-me-up with a cup of coffee or tea, ideally on our bench overlooking the ocean. 

Makes: one 8 inch cake

3 tablespoons unsalted butter, plus more for greasing the pan

110g light brown sugar

1 tablespoon honey

2 teaspoons fresh lemon juice

5 to 8 citrus slices (from various fruits)

250g all purpose flour (note: can substitute gluten free if needed)

2 teaspoons baking powder

½ teaspoon flake kosher sea salt

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

4 large eggs

265g granulated sugar

120ml extra virgin olive oil

60ml orange juice

60ml fresh citrus juice (we used lemon, but you can also use lime)

3 tablespoons whole milk

2 teaspoons pure vanilla extract

1 teaspoon grated orange zest

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Preheat the oven to 375 degrees fahrenheit.

Grease an 8-inch round cake pan with unsalted butter, and line the bottom with parchment cut to fit (no hanging over the sides!)

In a small saucepan, combine the butter, brown sugar, honey and 2 teaspoons lemon juice over low heat and whisk until sugar is dissolved.

Remove from the heat and pour the prepared syrup into the cake pan.

Slice your choice of citrus into thin slices, and arrange them on the bottom of the pan, touching or overlapping in an even layer. Set aside the cake pan.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and cardamom. Set aside.

In a large bowl, beat the eggs, granulated sugar, and olive oil until smooth, using a handheld or stand mixer fitted with the paddle attachment. Add the orange and fresh citrus juice, milk, vanilla and orange zest, and mix until well combined.

Gradually add the dry ingredients to the above mixture and mix until just blended.

Fill the cake pan ¾ full with batter and bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack, peel off the parchment, and allow it to cool completely before slicing.

Adapted from First We Eat (Amazon, $18)

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