orange olive oil cake
Orange olive oil cake, soft and fragrant, brings comfort with every bite. Discover the perfect combo of citrus and extra-virgin olive oil!
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a round cake pan with olive oil and line the bottom with parchment paper.
- In a large bowl, whisk together the olive oil and granulated sugar until well combined.
- Add the eggs, one at a time, whisking well after each addition, until the mixture is smooth and pale.
- Mix in the fresh orange juice and orange zest.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt.
- Gradually fold the dry ingredients into the wet mixture. Stir just until combined—do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
The orange olive oil cake is a versatile treat that suits almost any occasion—from leisurely weekend breakfasts to festive gatherings. Its Italian roots shine through in the simplicity and harmony of flavors, marrying citrus brightness with the subtle fruitiness of extra-virgin olive oil.
Practical Tips & Ingredient Swaps
- Use a mild olive oil to let the orange flavor stand out rather than overpowering the cake.
- If you don’t have fresh oranges, you can substitute bottled juice, but freshly grated zest makes a noticeable difference in aroma and taste.
- For a dairy-free version, this cake is already ideal. To make it gluten-free, simply swap the all-purpose flour for a high-quality gluten-free flour blend.
- If you prefer less sweetness, reduce the sugar by up to 1/4 cup without affecting the texture.
Preparation Insights
- Don’t overmix the batter—fold just until the ingredients are blended to keep the crumb tender.
- Sifting the dry ingredients helps prevent lumps, resulting in a smooth and fluffy cake.
- Check doneness early; ovens can vary. The cake should be golden and a toothpick should come out with only a few moist crumbs.
Serving & Flavor Variations
- This cake is delightful as is, but it pairs beautifully with fresh berries, a dollop of whipped cream, or a light orange syrup drizzle.
- You can add a handful of slivered almonds or poppy seeds to the batter for a playful texture.
- For extra visual appeal and a tangy contrast, top with thinly sliced candied oranges before serving.
- Perfect for make-ahead: The flavors deepen a day after baking, making it an excellent option to prepare in advance.
