orange olive oil cake
Orange olive oil cake shines with citrus aroma and a soft crumb—perfect for a balanced treat that feels like a warm hug.
Ingredients
Method
- Preheat the oven to 180°C (350°F). Grease a 22-cm (9-inch) round pan and line the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and sugar until pale and slightly thickened.
- Add orange zest, orange juice, olive oil, yogurt, and vanilla extract to the egg mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, gently folding until just blended. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes or until the top is golden and 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.
- Serve plain or garnish with orange slices and a dusting of powdered sugar for a beautiful presentation.
Notes
The orange olive oil cake stands out for its irresistible moistness and subtle citrus aroma, making it perfect for brunches, holiday gatherings, or a simple afternoon treat. Its versatility means you can serve it plain with coffee or dress it up with fruit and whipped cream for a more indulgent finish.
Practical Tips for Success
- For a cake with a distinct orange flavor, use freshly grated zest and juice from ripe oranges—avoid bottled juice for the freshest taste.
- If you prefer a nut-free version, replace almond flour with an equal amount of all-purpose flour; the crumb will be soft but slightly less rich.
- Use high-quality extra-virgin olive oil for a pleasantly fruity note. If you're new to baking with olive oil, choose a mild one to avoid overpowering the citrus.
- Peculiar about texture? Sift together the dry ingredients to ensure a finer, lump-free crumb. Mix the batter gently once you combine the wet and dry components, as overmixing can result in a dense cake.
Serving and Variations
- For a dazzling presentation, garnish the cooled cake with orange slices or candied citrus. A light dusting of powdered sugar not only adds charm but also complements the delicate sweetness.
- Pair a slice with Greek yogurt or mascarpone and a drizzle of honey for a refined dessert.
- Want a touch of spice? Fold in a pinch of ground cardamom or cinnamon to the batter for extra warmth.
- This cake is also delicious with a simple citrus glaze: whisk powdered sugar with orange juice until smooth and drizzle over the cooled cake.
Extra Suggestions
- The cake keeps well for up to three days stored in an airtight container at room temperature—it actually tastes even better a day after it’s baked, allowing flavors to deepen.
- If you need to make it ahead, wrap well and freeze; thaw at room temperature before serving. For a summery touch, serve with fresh berries or poached pears.
