Olive oil tres leches is trending and I am so here for it. My coworkers and I devoured this cake last week, and the compliments were complimenting, making me even more excited to share the recipe.
You may already know I am a huge lover of tres leches cake. Infused with so much flavor, it’s a delicate yet rich, custardy treat that can compliment any sort of occasion.
Tres leches is my fancy dessert. It’s my crème brulée. It’s my tiramisu. It’s that one item on the menu that I absolutely will be ordering if I see it.
If I were a restaurant owner, this citrus and olive oil variation would absolutely be on the menu. She is fancy! Your friends will be so impressed. YOU will be impressed. Have you impressed yourself today? Why not start here?
Some Cake Notes
I like to prepare this cake in a 9x13” cake pan, however you can prepare it in a 9” square or round pan for a taller sponge.
For the citrus garnish, this was actually my first time making candied citrus peel and I can assure you it’s a very simple process to follow. I don’t have a recipe, I just went to YouTube for info.
This is the video I followed if you are interested in making your own candied peel for this recipe, or just in general because it’s fun and delightful.
Also, definitely save the leftover syrup! I used my syrup for lemonade. Citrus heaven.