introduction

This cake uses olive oil and fresh orange. It feels light and moist. It tastes bright and simple. Try it with tea or coffee. You can also read a different cake idea like almond ricotta cake for more small cake ideas.

why make this recipe

You will make a cake that feels soft and fresh. The oil makes the cake wet and rich. The orange gives a clean, bright taste. This cake works for a snack or a small party. If you like fruit cakes, you might also like mini cheesecakes that use fresh fruit.

how to make Orange Olive Oil Cake

Make the cake in a few clear steps. Mix wet things first. Mix dry things in a bowl. Stir them together. Bake until a toothpick comes out clean. For a twist, see a dense bake like brown butter cookie cake.

Ingredients :

1 cup olive oil
1 cup sugar
3 large eggs
1 cup fresh orange juice
Zest of 2 oranges
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together 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, orange zest, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients 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.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!

how to serve Orange Olive Oil Cake

Slice the cake thin for a light snack. Serve with fresh orange slices or berries. A spoon of plain yogurt or a light cream works well. Try a small plate with caramel apple cheesecake bars for a mixed dessert table.

how to store Orange Olive Oil Cake

Cool the cake all the way. Wrap it with plastic wrap or place in an airtight box. Keep the cake at room temperature for up to 3 days. Put it in the fridge for up to 1 week. You can freeze slices for up to 2 months.

tips to make Orange Olive Oil Cake

Use good olive oil for a mild taste. Do not overmix the batter. Measure flour with a cup and a level top. Let the cake cool before you cut it. For more storage ideas, see caramel apple bars idea.

variation (if any)

Add 1/2 cup chopped almonds for a nut bite.
Mix in 1/2 cup yogurt for a denser cake.
Add 1 teaspoon almond extract in place of vanilla for a new note.

FAQs (minimum three FAQ)

Q: Can I use regular vegetable oil?
A: Yes. The cake will still be moist, but the olive oil adds a light fruity note.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check with a toothpick after 40 minutes.

Q: Can I use bottled orange juice?
A: Fresh juice gives the best flavor, but bottled juice works if fresh is not available.

Q: Can I add a glaze?
A: Yes. Mix powdered sugar with a little orange juice and pour over the cooled cake.

Conclusion

For a classic take and more tips, see the full version at Portuguese Orange Olive Oil Cake – Leite’s Culinaria.

Orange Olive Oil Cake