introduction

This cake uses fresh orange and olive oil. It feels light and moist. You can eat it for a snack or at a small party. Try it with a cup of tea or coffee. For a rich sweet pair, see this caramel layer cake to enjoy after cake slices.

why make this recipe

You make this cake when you want a fast, real fruit cake. It uses whole oranges for bright orange flavor. The olive oil keeps the cake soft longer. The cake has few steps and few tools. If you love citrus, try this next to a lemon treat like lemon lavender cake for a mix of tastes.

how to make Olive Oil Orange Cake Recipe

You blend the orange with oil. You beat eggs and sugar until light. You fold dry parts in small batches to keep the batter airy. Use a good spring-form pan for an even bake. See a soft cake roll for a sweet snack like gooey cake roll for more ideas.

Ingredients :

Powdered Sugar, 2 Cups
All-purpose Flour, 1 1/2 Cups
Baking Powder, 1 1/2 Teaspoon
Baking Soda, 1/2 Teaspoon
Dash of Salt
4 Large Eggs
Granulated Sugar, 1 1/2 Cups
2 Small Seedless Oranges
For a sweet twist, serve with cookie dough ice cream on the side like this cookie dough ice cream cake.

Directions :

Preheat the oven to 350 degrees F. Lightly grease a 9 inch spring-form pan.
Cut off a small slice of the thicker top and bottom parts of each orange. Throw these pieces away.
Cut the rest of the oranges (flesh and peel) into chunks.
Put the orange pieces in a food processor. Puree until mixed but keep some small bits.
Add the oil to the oranges in the processor. Pulse until they blend.
Mix the flour, baking powder, baking soda, and salt in a large bowl.
In another bowl beat the eggs until light and fluffy. Slowly add the granulated sugar as you beat.
Add the egg mix to the dry mix in three parts. Add the orange mix between the egg parts. Stir only until just mixed. Do not over mix.
Pour the batter into the pan. Bake 50 to 60 minutes. A cake tester should come out clean.
Let the cake cool before you slice it.

how to serve Olive Oil Orange Cake Recipe

Slice the cake thin or thick. Dust with powdered sugar if you like. You can top with a small spoon of whipped cream. A warm slice goes well with cold ice cream or a plain cream. For a berry side, try strawberry cheesecake cookies to share with the cake: strawberry cookies.

how to store Olive Oil Orange Cake Recipe

Wrap the cake with plastic wrap or put it in a cake box. Keep it at room temp up to 3 days. For longer keep, store in the fridge for up to a week. To freeze, wrap tight and put in a freezer bag. Thaw in the fridge or at room temp before you eat.

tips to make Olive Oil Orange Cake Recipe

Use room temp eggs for best rise.
Do not over mix when you add the dry mix. Mix just until you do not see flour.
Check the cake at 50 minutes. Ovens vary.
Let the cake cool in the pan for 10 minutes, then release the ring. This helps keep the shape.
Use fresh seedless oranges for best taste. You can also add a zest for more peel flavor.
For more cake tips and fun ideas, see this gooey chocolate caramel cake roll for craft ideas: cake roll.

variation (if any)

Add a light glaze of orange juice and powdered sugar after baking.
Stir in a small cup of chopped nuts for crunch.
Add 1 teaspoon vanilla for a soft scent.
Mix in a few tablespoons of yogurt for extra moist cake.

FAQs

Q: Can I use regular oranges with seeds?
A: Yes. Cut out the seeds before you puree.

Q: Can I use a different oil?
A: Yes. Use a mild oil like canola if you do not want olive flavor.

Q: How do I know when the cake is done?
A: A toothpick or cake tester will come out clean or with a few dry crumbs.

Q: Can I cut the sugar?
A: You can cut a little, but the cake will be less sweet and may be more dense.

Q: Can I bake in a different pan?
A: Yes. A normal 9 inch round pan works. Bake time may change a bit.

Conclusion

Try a trusted version and learn small steps from this Orange Olive Oil Cake Recipe: Orange Olive Oil Cake Recipe.