introduction

This Orange Olive Oil Cake uses simple food. It gives bright orange taste and a soft crumb. You can pair it with other cakes like almond ricotta cake for a small party. The cake is easy to bake and needs few tools.

why make this recipe

You should make this cake when you want a light, moist cake with real orange taste. It uses olive oil instead of butter, so it stays soft. It takes one bowl to mix the wet and dry parts. If you like fruit and simple cakes, try this and maybe try apple crisp mini cheesecakes another day.

how to make Orange Olive Oil Cake

Mix dry items in one bowl. Mix eggs, oil, orange juice, and zest in another bowl. Fold wet into dry until just mixed. Bake in a 9-inch pan until a toothpick comes out clean. Let the cake cool before you dust with sugar. For other cake ideas see brown butter cookie caramel crunch cake.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
3 large eggs
1 cup freshly squeezed orange juice
Zest of 1 orange
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar for topping

You can check how other cakes use similar parts like in caramel apple cheesecake bars.

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 flour, sugar, baking powder, and salt.
In another bowl, mix the eggs, olive oil, orange juice, and orange zest until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared cake pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack.
Dust with powdered sugar before serving.

how to serve Orange Olive Oil Cake

Slice the cake and put it on a plate. Serve plain or with fresh fruit. You can add a spoon of cream or a scoop of ice cream. The cake tastes good with tea or coffee.

how to store Orange Olive Oil Cake

Cover the cake with plastic or put it in a box. Keep it at room temperature for 2 days. For more time, wrap it and store in the fridge for up to 5 days. You can freeze slices in a bag for up to 2 months.

tips to make Orange Olive Oil Cake

Use fresh orange juice and zest for the best taste. Do not overmix the batter. Mix until the flour just goes away. Use a toothpick to test for doneness. Try other small sweets like caramel apple cheesecake bars after this cake.

variation (if any)

Add a few tablespoons of almond meal for a nutty note. Add a pinch of cinnamon or a splash of vanilla if you like. You can top with a simple orange glaze made from powdered sugar and orange juice.

FAQs (minimum three FAQ)

Q: Can I use butter instead of olive oil?
A: Yes. Use the same amount of melted butter. The cake will taste richer.

Q: Can I use store orange juice?
A: You can, but fresh juice gives a brighter taste.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean, the cake is done.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check after 30 minutes.

Conclusion

Find a close version of this cake at Portuguese Orange Olive Oil Cake – Leite’s Culinaria for more notes and ideas.

Orange Olive Oil Cake