Most of us don’t do enough to celebrate winter citrus season, when the perennial lemons, limes, and oranges are joined (briefly or not, depending where you live) by exotic varieties and hybrids: yuzu, tangelo, pomelo, calamansi, bergamot, and blood orange. We often purchase these flamboyant fruits out of curiosity alone, then figure out what to do with them a week later when they threaten to wilt and harden.
In times like these, we make a citrus and olive oil cake.
While there are many recipes for moist, spongy olive oil cakes to be found, ours is perfectly sized for a No.8 Field Skillet—and is perhaps the best dessert (save for anything deep-fried) for seasoning your field skillet.
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