Easy Orange olive oil cake recipe

This Orange olive oil cake is moist and tender with subtle fruity notes from the olive oil and a bright, citrusy flavor from the orange.    

Despite what I thought, the cake does not taste like oil, the flavor is delicate and delicious, and it is not greasy or heavy at all. You can serve it as it is for breakfast or decorate it with whipped cream and orange wedges for an elevated dinner cake.     

LET’S TALK ABOUT OLIVE OIL: 

This cake comes together quickly and easily and uses mostly pantry staples. You’ll spend more time choosing the right oil than making the cake. Since there are not so many ingredients in this recipe, I suggest spending a few more pennies to get a good extra-virgin olive oil; here is a quick guide on how to choose the right one:  

Buy only labeled extra-virgin olive: Avoid dubious labels saying “classic” or “true” olive oil at all costs because these words are just for marketing purposes and are not indicators of good olive oil. Looks for an “extra-virgin olive oil” label instead; in this way, you’ll be sure to get true cold-pressed olive oil and not s blend of different oils.  

Dark bottle: Olive oil is very sensitive to light and can deteriorate and lose most flavor in light bottles. Look for olive oil in dark bottles.  

Buy from trusted sources: The olive oil market in the US is wild, with confusing labels and apparently no regulation on what a real extra-virgin should be. Buying from a trusted seller can save you more than a headache when choosing olive oil. I found a couple of affordable options that work very well in this recipe; Trader Joe’s Premium Extra Virgin Olive Oil 32 Oz and Kirkland Signature Organic Extra Virgin Olive Oil – 67 FL Ounce.

INGREDIENTS   

Olive oil: Extra virgin olive oil adds an extra fruity flavor and helps enhance the cake’s moisture.

Orange: We use juice and zest, so nothing goes wasted.

Flour: A mix of all-purpose flour (to guarantee the perfect cake structure) and almond flour that pair wonderfully with orange and olive oil. 

Sugar: Regular granulated sugar.

Eggs: Large eggs, always at room temperature

Leavening agents: Baking powder and baking soda help the cake rise.

Buttermilk: Improve texture and tenderize the cake.  

Salt: A flavor enhancer helps balance out the overall flavor of the recipe.

Other flavors: Add some vanilla extract and Grand Marnier liquor to make this cake more delightful. 

HOW TO MAKE ORANGE OLIVE OIL CAKE: 

Step 1: Prepare an 8-inch round cake pan by brushing the sides and bottom with olive oil or baking spray. Then line the bottom of the pan with a round of parchment paper to help it release after baking.

Step 2: In a medium bowl, sift all-purpose flour, almond flour, salt, baking powder, and give a quick whisk.

Step 3: In a bowl of a stand mixer, combine eggs, sugar, and orange zest. Turn on the mixer and beat the egg mixture double in size and look light and fluffy.

Step 4: Add the orange juice and buttermilk and continue beating until the mixture is smooth. 

Step 5: With the mixer running on low, start slowly pouring the olive oil. Once it is fully incorporated, add the sifted dry ingredients and mix until no streaks of flour remain. 

Step 6: Pour the cake batter into the prepared pan and bake in a preheated oven at 340°F/170°C for 35/45 minutes or until inserting a skewer comes out clean.

Step 7: Remove from the oven and place it on a wire rack for 20 minutes to cool down. To unmold, run a knife between the cake and the pan edges.

Then, invert the cake on a plate and flip it again to have the flat side up top. Gently peel off the parchment paper.

Step 8: Serve with powdered sugar and a dollop of homemade whipped cream.

STORAGE INSTRUCTIONS  

This olive oil cake keeps well for three days in an air-tight container at room temperature. If frosted, however, it should be refrigerated. 

It can also be frozen for up to 3 months and wrapped in plastic. 

OTHER RECIPES YOU MIGHT ALSO LIKE: 

SPANISH ALMOND CAKE 

PLUM TORTE 

LIMONCELLO POPPY SEED LOAF

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