orange olive oil cake
Orange olive oil cake brings a moist, zesty flavor ideal for guilt-free dessert lovers. Try this healthy Mediterranean treat today!
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In another bowl, combine the sugar, orange zest, and eggs. Whisk vigorously for about 2 minutes, until slightly thickened and pale.
- Add the olive oil to the egg mixture, whisking slowly until fully incorporated. Stir in the orange juice, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing gently after each addition until just combined. Avoid overmixing for a tender cake.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake springy to the touch.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with fresh orange slices or a dusting of powdered sugar, if desired. Slice and serve!
Notes
Orange olive oil cake is a delightful example of Mediterranean baking—famous for its simplicity and surprising depth of flavor. This cake stands out for being incredibly versatile: it’s equally fitting as a weekday treat, an elegant brunch centerpiece, or a light finish to a festive meal.
Tips for Perfect Orange Olive Oil Cake
- Use quality olive oil: The flavor shines in this recipe, so choose a fruity, extra virgin olive oil for best results.
- Don’t skip the orange zest: It adds intense aroma and a citrusy punch that elevates each bite. Zest the oranges just before baking to capture the freshest oils.
- Room temperature ingredients help the batter mix evenly and create a moist, even crumb.
- Check for doneness carefully: Olive oil cakes tend to brown on top; use a toothpick and aim for just-done moistness to keep it tender.
Substitutions & Variations
- If you prefer a dairy-free cake, substitute plant-based milk and be sure your sugar isn’t processed with bone char.
- Swap some of the flour for almond meal for a denser, more fragrant cake.
- This recipe adapts beautifully: substitute lemon for orange or add a pinch of cardamom or cinnamon for warmth.
Serving & Pairing Suggestions
- Top your cake with fresh orange slices, a dusting of powdered sugar, or a tangy citrus glaze made with orange juice and confectioners’ sugar.
- Serve alongside Greek yogurt or crème fraîche and some roasted nuts for enhanced richness and crunch.
- Pair with an afternoon tea, a light sparkling wine, or a fruity dessert wine for a stunning finish to any meal.
