This lightly sweetened orange olive oil cake has a zesty orange flavor and a moist and tender crumb, which makes a perfect breakfast with coffee or tea, or a delicious dessert.
Citrus season is in full swing, so it's the perfect time to make an orange olive oil cake to celebrate the season.
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What is An Olive Oil Cake?
Olive oil cakes are a tradition in the Mediterranean region and rather than using butter or vegetable oil, olive oil is used as the fat in the cake. Olive oil adds a subtle fruity flavor to the cake and plenty of moisture - olive oil cakes stay moist for days!
Does This Cake Taste Like Olive Oil
Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense. The cake takes on a delicious orange flavor from the sugar, orange zest, and orange juice, so it does not taste like olive oil.
The olive oil keeps the cake incredibly moist and adds heart-healthy monounsaturated fats and antioxidants.
Ingredients
This Mediterranean olive oil cake is made with 9 simple ingredients. The best part is the olive oil is already liquified so you don't have to wait for anything to soften.
- oranges - we use 2 oranges for the zest and juice in this cake
- eggs - 3 eggs are used in the cake which helps the case rise and also stays moist
- sugar - the cake calls for 1 cup of granulated sugar. I prefer pure cane sugar for baking.
- olive oil - i used extra virgin olive oil in the recipe. You'll always want to use a high-quality extra virgin olive oil when preparing Mediterranean recipe
- flour - 2 cups of all-purpose flour is used in this recipe
- milk - the cake calls for ¼ cup of milk. I used whole milk, but you can substitute almond milk, soy milk, oat or coconut milk in this recipe.
- baking powder - we use 2 teaspoons of baking powder to help the cake rise
- salt - helps balance the sweetness and enhances the citrus flavor
- Brandy - 1 shot of brandy adds delicious flavor to this cake. you could also use orange liquor like Grand Marnier or Cointreau in place, or skip it altogether if you don't want alcohol in the cake. The alcohol burns off but leaves a delicious sweet flavor behind.
- powdered sugar is used as a garnish to top the cake once it's cooled. This is optional, but recommended.
See the recipe card for complete quantities.
How to Make an Orange Olive Oil Cake
This recipe comes together in just one bowl and a bundt pan, making it a perfect beginner cake recipe.
Combine the eggs, sugar and orange zest and mix for 5-7 minutes until light yellow and thick.
Add the orange juice and olive oil to the cake batter.
Add the flour, salt and baking powder to the mixture.
Pour into the prepared bundt pan and bake at 350 F for 35-40 min.
Check the cake for doneness at 35 minutes. It could take up to 40 minutes for the cake to be fully cooked.
Allow the cake to cool in the pan for 15 minutes. Run a knife carefully around the edge of the pan and in the center edge to help the cake release from the pan. Place a plate on top of the bundt pan and invert the cake to for serving. Don't try to remove the cake while it's hot as the cake will break.
Conversely, don't wait until the cake is completely cooled because it can stick to the pan and be hard to remove.
Variations and Substitutions in Olive Oil Cake
This olive oil cake can also be made into a lemon cake, a blood orange cake or a grapefruit cake. Use the same proportions of ingredients as listed above for various citrus fruits to have a different cake flavor.
Additionally, if you want to add nuts, you can also add ½ cup of chopped, blanched slivered almonds, which gives the cake a slightly more dense texture but a delicious almond flavor with a bite to it.
The cake also works well with the addition of cinnamon or cardamon. The spices add a hint of warmth and a delicious unexpected flavor to the cake.
- almonds - use ½ cup chopped, blanched slivered almonds
- cinnamon - use ½ teaspoon ground cinnamon
- cardamon - use ¼ teaspoon ground cardamom to add warmth and spice to the cake.
For a gluten-free cake, use a 1:1 gluten-free flour with the same measurement below.
Best Pan for Olive Oil Cake
This recipe was developed using a 9" bundt pan, but it also works in a 9" round cake pan if you don't have a bundt pan on hand.
How to Store Orange Olive Oil Cake
Store the cake covered with plastic wrap or foil at room temperature for up to a week. The cake will stay moist as long as it's covered.
Orange Olive Oil Cake
Ingredients
- 2 tablespoon grated orange zest
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup olive oil
- ¾ cup orange juice
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon brandy optional
- ¼ cup milk
- 2 tablespoon powdered sugar for topping the cake
Instructions
- Preheat the oven to 350 degrees F. Thoroughly grease a bundt pan or 9" round baking pan.
- In the bowl of an electric mixer, beat together the eggs, granulated sugar and orange zest for 5-7 minutes until the mixture is pale yellow and thickened.
- Add the olive oil slowly while the mixer is on, allowing the oil to become emulsified into the mixture.
- Add the orange juice. Mix well to combine.
- In a separate bowl combine the flour, baking powder and salt and whisk until combined.
- Add the flour mixture to the mixer and mix until just combined. Add the milk and the brandy and be sure to scrape down the bowl to be sure everything is thoughly ncorporated.
- Pour the batter into the prepared bunt pan and bake in the center of the oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is baked, allow it to cool in the pan for 15 minutes on a wire rack. Remove onto a place for serving.
- Sprinkle the cake with powdered sugar through a mesh sieve to garnish.
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