Barcelona Wine Bar Olive Oil Cake Recipe: Mediterranean Citrus Infusion

This citrus-infused olive oil cake captures the essence of Mediterranean wine country with its moist crumb and bright flavors. The olive oil base delivers a tender texture that pairs beautifully with the zest of fresh oranges and lemons.

I developed this recipe after tasting similar versions in Barcelona’s wine bars, where the cake often appears as a dessert pairing with sweet dessert wines. The technique is simple yet precise, using quality extra-virgin olive oil for depth and a touch of sea salt to balance the sweetness.

What emerges from the oven is a golden cake with a delicate crumb, fragrant with citrus and the subtle fruitiness of good olive oil. It stays moist for days, making it perfect for serving with coffee or dessert wine.

This cake works as a dessert course or an afternoon treat with tea. Here’s how to make it.

Ingredients for Barcelona Wine Bar Olive Oil Cake

Quality olive oil and fresh citrus create this Mediterranean-inspired cake with tender crumb and bright flavor.

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The olive oil is the soul of this cake. Use a high-quality extra-virgin with fruity notes—Columela or Picual from Whole Foods work beautifully. I’ve had best results with oils from Spain or Italy, which echo the Barcelona inspiration. The citrus zest should be finely grated (a microplane works best) to distribute evenly throughout the crumb.

No oranges? Meyer lemons (zest + juice) can substitute for a sweeter twist. For dairy-free, unsweetened almond milk works at a 1:1 ratio. Out of baking powder? Self-rising flour plus a pinch of cream of tartar gets you close. The powdered sugar dusting is optional (the cake is delicious plain), but it adds that wine bar presentation.

This cake stays moist for 4-5 days at room temperature, wrapped tightly in plastic. It actually improves overnight as the flavors meld. Freezes beautifully for up to 3 months—slice before freezing for easy single servings. Always bring to room temperature before serving for the best texture.

Step-by-Step Instructions for Barcelona Wine Bar Olive Oil Cake

This method ensures a moist, citrus-infused cake with a tender crumb and golden crust.

Step 1: Combine Wet Ingredients for Emulsion

In a large mixing bowl, whisk together the 1.5 cups Extra-Virgin Olive Oil and 1.5 cups Granulated Sugar until fully combined. The sugar should dissolve slightly in the oil, creating a pale, slightly thick mixture. This emulsion forms the base of your cake’s moisture.

Add the 3 whole Large Eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and homogeneous. The eggs will lighten the color and add structure. Stir in the 2 tsp Vanilla Extract, 2 tbsp Orange Zest, and 1 tbsp Lemon Zest to infuse the wet ingredients with bright citrus flavor.

Step 2: Incorporate Dry Ingredients Alternately with Liquids

In a separate bowl, whisk together the 2 cups All-Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Baking Soda, and 1 tsp Sea Salt. Sifting isn’t necessary if your flour is pre-sifted, but ensure there are no lumps.

Gradually add about one-third of the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Pour in half of the 0.75 cup Whole Milk and 0.25 cup Orange Juice, folding again until incorporated. Repeat, ending with the last of the dry ingredients. Avoid overmixing to maintain a tender texture.

Step 3: Bake Until Golden and Springy

Pour the batter into a greased 9-inch round cake pan, smoothing the top with your spatula. Tap the pan gently on the counter to release any air bubbles. This ensures an even bake without large tunnels in the finished cake.

Bake in a preheated 350°F oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan, and the center should spring back when lightly pressed.

Step 4: Cool and Finish with Powdered Sugar

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy as steam escapes. The texture will firm up as it cools, making it easier to slice.

Once fully cooled, dust the top generously with the 0.25 cup Powdered Sugar. Use a fine-mesh sieve for an even, professional-looking finish. The citrus flavors will intensify as the cake rests, creating a perfect balance with the olive oil’s richness.

Storing and Reheating barcelona wine bar olive oil cake

Room Temperature Storage

Once completely cooled, wrap your cake tightly in plastic wrap or place in an airtight container. It keeps beautifully at room temperature for 4-5 days, with the citrus and olive oil flavors deepening over time.

Refrigerator Storage

For longer freshness, refrigerate wrapped in plastic and placed in a sealed container. It will stay fresh for up to 1 week. Just bring slices to room temperature before serving for the best texture and flavor. ❄️

Freezing for Later

This cake freezes wonderfully. Slice before freezing, wrap individual pieces in plastic, then place in a freezer bag. It keeps for up to 3 months without losing moisture or flavor. Thaw overnight in the fridge.

Reheating Slices

For a warm treat, microwave individual slices for 15-20 seconds or until just warmed through. Alternatively, wrap in foil and warm in a 300°F oven for 5-10 minutes. The texture stays moist either way. 🔥

Serving Temperature

I always recommend serving this cake at room temperature to fully appreciate the olive oil’s fruitiness and the bright citrus notes. If reheated, let it sit for 5 minutes after warming to reabsorb any moisture.

Storage Pro Tip

Add a slice of bread to the storage container with your cake. It sounds old-fashioned, but it helps maintain moisture levels, especially in drier climates. Works like a charm every time.

Frequently Asked Questions