introduction

This cake uses orange and olive oil. It feels light and moist. You can eat it for tea or as a small dessert. Try it with other simple cakes like almond ricotta cake if you want a change.

why make this recipe

You make this cake when you want a quick, fresh cake. It needs few parts you may have at home. You mix and bake in one pan. Kids and adults like its bright orange taste. If you like fruit cakes, also see apple crisp mini cheesecakes for another idea.

how to make Orange Olive Oil Cake

Make simple bowls for wet and dry parts. Stir wet into dry until the mix looks even. Pour into a greased pan and bake. The cake bakes in about half an hour. For a richer idea, you can read a note on a brown butter cake like brown butter cookie caramel crunch cake.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
1 cup freshly squeezed orange juice
2 large eggs
1 tablespoon orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar for dusting (optional)

Directions :

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the olive oil, orange juice, eggs, and orange zest until well combined.
Gradually add the wet ingredients to the dry ingredients, 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 cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving if desired.

how to serve Orange Olive Oil Cake

Cut the cake into wedges. Serve it plain or dust with sugar. Add a small dollop of plain cream or a spoon of yogurt. You can pair it with baked apple bars like caramel apple cheesecake bars for a big table.

how to store Orange Olive Oil Cake

Keep the cake in a cake box or in a sealed container. Store at room heat for up to 2 days. For more time, put it in the fridge for up to 5 days. Let it come to room heat before you eat it.

tips to make Orange Olive Oil Cake

Use fresh orange juice for the best taste.
Do not over mix the batter. Mix until you do not see dry bits.
Use a good-tasting olive oil. It will add a mild, fruit-like note. See a note on a similar bar recipe at this caramel apple cheesecake bars.
Check the cake at 30 minutes to avoid over bake.

variation (if any)

Add 1/2 cup of chopped nuts for a crunch.
Stir in 1/2 cup of blueberries or chopped almonds for a fruit or nut change.
Make a light glaze with powdered sugar and orange juice for extra shine.

FAQs

Q: Can I use vegetable oil instead of olive oil?
A: Yes. Use the same amount. The taste will change a bit.

Q: Can I use store orange juice?
A: Fresh juice gives the best taste. Store juice will work in a pinch.

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

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

Conclusion

You can read a related recipe and note on a Portuguese version at Portuguese Orange Olive Oil Cake – Leite’s Culinaria.

Orange Olive Oil Cake