This was a very successful cake - light, but still moist; a good texture and a very delicate flavour, despite using a strongly flavoured extra-virgin olive oil, with quite a peppery aftertaste.
I used the Giada de Laurentiis recipe from the Food Network site, but left out the crumbled flaked almonds, and baked it in a bundt tin. Instead of almonds I sprinkled about 70g of pine nuts around the base of the greased and floured bundt tin, for a different flavour element and a textural contrast. I changed to a bundt tin after reading several criticisms that the cake took longer to cook than specified (and because I wanted an excuse to make a bundt cake again!).
The recipe was simple to follow - it took about 7 minutes to whisk the eggs to the point where they had thickened, and reached a pale and fluffy stage. I had no intention of measuring out teaspoons-full of citrus zest, so I used all the zest from one large lemon and one medium orange - that way I could grate the zest straight into the mixing bowl and not lose any of the flavourful oils. The end result didn't suggest that I had used too much zest.
The cake took a little longer to cook - about 45 minutes at 175C; this was probably because the depth of the batter is greater when using a bundt tin. I left it to cool for 15 minutes, as advised in the recipe, before turning out. This was the only difficult moment - it seemed the cake had stuck, but I gently eased it away from the sides with a nylon spatula and it then dropped out easily. I think the problem may have been greasing the tin with olive oil - in future I will use butter, even if there isn't any in the recipe.
As I said, this was a very delicately flavoured cake, with a lovely close textured, moist crumb - I think it will keep better than a butter sponge cake. The pine nut topping made a nice contrast, although I think it would be good to try the recipe as written, with added flaked almonds. I also think the cake could take stronger flavours on top of the citrus notes - chopped rosemary or lavender perhaps - although I'm not sure the very wet batter would take any heavy additions such as chopped nuts or chocolate chips. I was also slightly disappointed that the flavour of my peppery olive oil did not show through, but I'm not sure using a poorer quality oil would work as well.