Orange Olive Oil Cake Recipe
This easy Orange Olive Oil Cake recipe delivers a wonderfully moist and tender crumb every time, making it a perfect, fuss-free dessert. The combination of fresh orange zest and high-quality olive oil creates a sophisticated yet simple flavor that’s sure to impress. For another vibrant dish that celebrates fresh ingredients, try this Chickpea, Beet and Feta Salad Recipe.
PrintOrange Olive Oil Cake Recipe
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) granulated sugar
- 2 large oranges, zested (3 medium oranges)
- 3 large eggs, room temperature
- 1 cup (237 ml) olive oil
- ½ cup (118 ml) orange juice, room temperature
- ½ cup (118 ml) whole milk, room temperature
- 2 tablespoon (25 g) granulated sugar for topping (optional )
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.
- In a large mixing bowl fitted with whisk attachment, whipthe sugar and orange zest together until they are the consistency of wet sand. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 4-5 minutes. The egg and sugar mixture will be thick and light yellow in color.
- The egg and sugar mixture will be thick and light yellow in color. With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the orange juice and milk, followed by the dry ingredients. Mix until just incorporated. Evenly pour the orange olive oil cake batter into the prepared pan.
- For a thin, crackle crust, top with granulated sugar. Bake the olive oil citrus cake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Be careful if you topped the cake with sugar as the sugar is very hot.
- Cool the cake in the pan for 15 – 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5 – 10 more minutes. Transfer the orange cake to a serving plate or serve right from the pan. Top with powdered sugar and orange slices, slice and enjoy!
Frequently Asked Questions
Can I use regular olive oil instead of orange-infused olive oil?
Yes, you can use a good quality extra virgin olive oil. The orange flavor in this Orange Olive Oil Cake Easy Recipe primarily comes from fresh orange zest and juice. Using a regular olive oil will still yield a delicious, moist cake.
What can I use if I don’t have fresh thyme?
You can omit the thyme entirely for a purely citrus cake, or substitute it with a teaspoon of dried thyme. The herbs add a subtle, aromatic complexity, but the Orange Olive Oil Cake Recipe is still wonderful without them.
How should I store this cake to keep it moist?
Store the cooled cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The olive oil helps this Orange Olive Oil Cake Easy Recipe stay beautifully moist for several days.
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