orange olive oil cake
Orange olive oil cake with a citrus touch. Experience this fluffy, healthy cake—perfect for snack or breakfast. See the recipe!
Ingredients
Method
- Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper.
- Zest and juice the oranges. Set aside the zest and measure enough juice to make 3/4 cup (about 180ml).
- In a large bowl, whisk together olive oil, sugar, orange zest, orange juice, and eggs until smooth and slightly foamy.
- In another bowl, sift together the whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If using whole wheat flour, check at 45 minutes and tent with foil if browning too quickly.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, unmold onto a wire rack and allow to cool completely before slicing.
- Serve plain, or dust with powdered sugar, or top with a dollop of Greek yogurt and orange zest for a fresh touch.
Notes
Orange olive oil cake has captured the hearts of baking lovers around the world for its extraordinary texture, vibrant citrus aroma, and versatility. This cake is a wonderful option for breakfast, a light dessert, or a companion to afternoon tea. It's naturally moist and gently sweet, making it a hit even with those who usually shy away from traditional iced cakes.
Tips to Master the Perfect Orange Olive Oil Cake
- Use good quality olive oil: Pick a mild extra virgin olive oil to avoid overpowering the cake with robust flavors. This also keeps the crumb tender and adds a fruity note.
- Opt for fresh oranges: Zest your oranges directly into the wet ingredients to capture all those fresh citrus oils—this truly elevates the aroma and taste of the cake.
- Prevent dense texture: Sift all dry ingredients, including almond flour, before mixing to minimize lumps and ensure a light, even crumb.
- Do not overmix: Gently combine the batter just until no dry spots remain. Overmixing can make whole wheat cakes too dense.
- Check for doneness early: Ovens vary! Begin checking at 45 minutes with a toothpick, and if the cake top browns too quickly, cover with foil to avoid drying.
Swaps & Serving Ideas
- Substitutions: Almond flour gives a delicate nutty flavor, but you can use hazelnut flour or more whole wheat flour if desired. For a dairy-free version, this cake is naturally free from milk and butter.
- Mix-ins: Add dark chocolate chips, chopped nuts, or a spoonful of poppy seeds to the batter for added texture and interest.
- Serving suggestions: Top slices with Greek yogurt and extra orange zest for a fresh breakfast, or serve warm with a spoonful of citrus compote for dessert. A simple dusting of powdered sugar works beautifully, too.
- Storing: Thanks to the olive oil, this cake stays moist for several days when wrapped well at room temperature—making it perfect for make-ahead treats or gifting.
