Name: Orange Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup olive oil; 1 cup orange juice; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 orange; 1 cup mascarpone cheese; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

introduction

This cake uses bright orange and good olive oil. It feels light and moist. You can make it with few tools and in one pan. Try a small, similar cake like Almond Ricotta Cake for a new taste.

why make this recipe

You make this cake for a quick sweet that does not feel heavy. The oil keeps the cake soft for days. The orange gives a fresh, clean taste. If you like easy fruit cakes, see a small tart idea at Apple Crisp Mini Cheesecakes.

how to make Orange Olive Oil Cake

You mix dry and wet parts and bake. I give the steps below in clear order. You can use a whisk or spoon and a bowl. For a twist, read a richer mix idea like Brown Butter Cookie Caramel Crunch Cake.

Ingredients :

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup olive oil
1 cup orange juice
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 orange
1 cup mascarpone cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract

You can match the cheese top with ideas from Caramel Apple Cheesecake Bars.

Directions :

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the olive oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition.
Stir in the orange juice and zest.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the mascarpone frosting, blend the mascarpone, powdered sugar, and vanilla extract until smooth. Spread over the cooled cake before serving.

how to serve Orange Olive Oil Cake

Cut the cake in slices. Serve at room heat or a little cool. Add a small dollop of mascarpone on each slice. You can also serve with fresh orange slices or a light dust of powdered sugar. For a fruit and cheese board to pair, look at Caramel Apple Cheesecake Bars for ideas.

how to store Orange Olive Oil Cake

Cover the cake with plastic wrap or keep it in a cake box. Store at room temp for 1-2 days. For longer, put it in the fridge for up to 5 days. Let it come to room heat before you eat it for the best taste.

tips to make Orange Olive Oil Cake

Use fresh orange juice and zest for the best taste.
Do not over mix the batter. Mix until you see no dry flour.
Use a toothpick to test the bake. If it comes out clean, the cake is done.
Let the cake cool before you spread the mascarpone. This keeps the top smooth.

variation (if any)

Add 1/2 cup chopped nuts for a light crunch.
Stir in 1/2 cup blueberries for a fruit twist.
Swap mascarpone with whipped cream for a lighter top.

FAQs (minimum three FAQ)

Q: Can I use another oil instead of olive oil?
A: Yes. Use a mild oil like canola. The taste will change a little.

Q: Can I use orange zest only and no juice?
A: You can. But the juice adds moistness. You may need a small extra splash of milk if you skip juice.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check with a toothpick after 35 minutes.

Q: Can I freeze the cake?
A: Yes. Wrap it well and freeze for up to 2 months. Thaw in the fridge.

Conclusion

For another orange olive oil cake note, see the full version at Portuguese Orange Olive Oil Cake – Leite’s Culinaria.

Orange Olive Oil Cake