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orange olive oil cake

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!
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Total Time 1 hour 1 minute
Servings: 12 servings
Course: Cake
Cuisine: Italian
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 unit large oranges washed and zested, juiced
  • 0.75 xícara extra virgin olive oil
  • 1 xícara demerara sugar or coconut sugar
  • 3 unit eggs at room temperature
  • 2 xícara whole wheat flour or gluten-free blend
  • 0.5 xícara almond flour
  • 1 colher de chá baking powder
  • 0.5 colher de chá baking soda
  • 0.25 colher de chá salt
  • 0.5 colher de chá ground cinnamon optional

Method
 

  1. Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper.
  2. Zest and juice the oranges. Set aside the zest and measure enough juice to make 3/4 cup (about 180ml).
  3. In a large bowl, whisk together olive oil, sugar, orange zest, orange juice, and eggs until smooth and slightly foamy.
  4. In another bowl, sift together the whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon (if using).
  5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. 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.
  8. 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.
  9. 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.
This orange olive oil cake not only highlights natural ingredients, but it's also simple enough to personalize with your own favorite twists. Enjoy each slice as a delicious celebration of citrus and wholesome baking.