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orange olive oil cake

orange olive oil cake

Orange olive oil cake for a fluffy treat. Moist, balanced sweetness and that citrus aroma—ideal for breakfast or afternoon coffee.
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Total Time 1 hour 16 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 2 unit large oranges, juice and zest preferably organic
  • 3 unit large eggs
  • 0.75 xícara olive oil, extra virgin choose a mild one for subtle flavor
  • 1 xícara demerara sugar or coconut sugar for a healthier option
  • 2 xícara wheat flour, sifted can use half whole wheat for more fiber
  • 1 colher de sopa baking powder
  • 1 colher de chá vanilla extract
  • 0.25 colher de chá salt

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and flour a 22 cm (9-inch) round cake pan.
  2. In a large bowl, whisk together the eggs and sugar until light and slightly foamy.
  3. Add the orange zest, orange juice, olive oil, and vanilla extract. Mix well until everything is well blended.
  4. In another bowl, sift the flour, baking powder, and salt together.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula or whisk until you have a smooth batter. Do not overmix.
  6. Pour the batter into the prepared pan and smooth out the top.
  7. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then carefully remove and place on a wire rack to cool completely before slicing.

Notes

Versatile and beloved, orange olive oil cake brings a Mediterranean twist to your table—delicious on its own or paired with coffee, tea, or fresh fruit. Its moist crumb and subtle fruity aroma make it perfect for any occasion, whether you’re entertaining or treating yourself to a cozy afternoon.

Baking Tips for Foolproof Results

Zest first, juice later: Always zest the oranges before juicing for the most fragrant and flavorful cake—zesting after can be tricky!
Choose your olive oil: Opt for extra virgin olive oil with a mild profile to avoid overpowering the cake. If you’re experimenting, try half olive oil and half a neutral oil for a lighter touch.
Avoid overmixing: Stir the batter gently just until the flour disappears. Overmixing can make your cake dense rather than tender.

Ingredient Swaps and Variations

If you’re looking to cut down on refined sugar, substitute coconut sugar or even honey for a deeper, caramel-like sweetness. Want a healthier boost? Replace half the flour with whole wheat for extra fiber without compromising texture or flavor.
Pour a quick orange glaze over the cooled cake—simply whisk powdered sugar with a bit of orange juice until smooth. Or toss in a handful of dark chocolate chips or sliced almonds just before baking for a twist.

Serving and Pairing Suggestions

Serve this cake slightly warm or at room temperature with a generous dollop of Greek yogurt and a drizzle of honey. Fresh berries or thin orange slices make it even more inviting. For a brunch spread, pair with espresso or herbal teas to complement the citrus notes.
Extra tip: Store leftovers in an airtight container at room temperature for up to three days—this cake stays moist thanks to the olive oil, making it an excellent make-ahead choice for busy weeks or relaxed weekends.