Orange Olive Oil Cake is one of the easiest cakes you will ever bake and also one of the most delicious! This simple orange cake is mixed together with a whisk and does not require a mixer. It has a sweet orange flavor and the olive oil makes it nice and moist.
This Orange Olive Oil Cake recipe can pretty much stand on its own without frosting. It is great with powdered sugar sprinkled over the top. If you do want to drizzle a glaze over it, the recipe for glaze in the Orange Ricotta Cookie recipe would work well on this cake. It is made with orange zest so you would intensify the orange flavor of the cake. This glaze is also used on Orange Honey Blossom Madeleines.
This cake is great to make when fresh oranges are in season. If you can find some dark fleshed oranges like Cara Cara oranges, all the better! You could also make a cake using blood oranges. Check out Blood Orange Yogurt Cake and Orange Ricotta Cake. If you like a citrus fruit cake, you might also like Lemon Chiffon Cake.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose a good quality extra-virgin olive oil for the best flavor. The olive oil is a key ingredient in this cake, contributing to its unique taste and moist texture. A milder light olive oil might be preferable if you are not a fan of strong olive oil flavors. Read about 5 Types of Olive Oils You Should Know.
- Use fresh oranges for zesting and juicing. The freshness contributes significantly to the flavor of the cake. Make sure to wash the oranges thoroughly before zesting them to remove any pesticides or wax. When zesting the orange avoid the white pith beneath the orange skin as it can add a bitter flavor.
SPECIAL EQUIPMENT NEEDED:
- Cake Pan: A standard 10 inch round cake pan is ideal for this recipe. You can also use a 10 inch springform pan.
- Zester or Microplane: For grating the orange zest. A microplane does a great job of finely grating the zest without the bitter white pith of the orange peels.
- Citrus Juicer: To efficiently extract juice from the oranges. A handheld juicer works well. You can also squeeze the oranges by hand.
- Mixing Bowls: You will need two bowls. One bowl for mixing the wet ingredients and a separate bowl for the dry ingredients.
- Whisk or Electric Mixer: While you can easily mix the batter by hand with a whisk, an electric hand mixer can make the process quicker.
- Rubber Spatula: To mix the ingredients and scrape the batter into the cake pan.
- Measuring Cups and Spoons: For accurately measuring your ingredients.
- Cooling Rack: To cool the cake after baking, which helps prevent it from becoming soggy.
- Toothpick or Cake Tester: To check the doneness of the cake.
SUBSTITUTIONS:
- If you do not have olive oil or prefer a different flavor, you can use an equal amount of a neutral flavored oil like vegetable oil or canola oil.
- You can substitute the whole milk with an equal amount of a dairy free milk alternative like almond milk, soy milk, or oat milk.
- Orange zest and juice can be substituted with lemon zest and lemon juice for a different citrus flavor.
- If you prefer, you can use an equal amount of light brown sugar instead of granulated for a deeper flavor.
- Powdered sugar and confectioners’ sugar are the same but they are sometimes labeled differently.
HOW TO STORE ORANGE OLIVE OIL CAKE:
- Properly stored, orange olive oil cake should stay fresh for about three to four days at room temperature. Make sure the cake is completely cool before storing it. This prevents condensation which can make the cake soggy.
- Store the cake in an airtight container to keep it from drying out. If you do not have a container large enough, you can place the cake on a plate and cover it tightly with plastic wrap. Keep the cake in a cool dry place away from direct sunlight or any heat sources.
- When refrigerated the cake can last for about one week. As with room temperature storage start by cooling the cake completely. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from absorbing any odors from the fridge and to keep it moist.
HOW TO FREEZE ORANGE OLIVE OIL CAKE:
- Never freeze a warm cake as this can lead to moisture issues. Wrap the cake tightly in plastic wrap and add a layer of aluminum foil over the plastic wrap for extra protection against freezer burn and odors. The frozen cake can be stored for up to 3 months.
- Thaw the cake at room temperature on a wire rack for several hours until fully thawed.
Grease and flour a 10 inch round cake pan. This is done by applying a light coat of vegetable shortening to the entire surface of the cake pan. A paper towel is the easiest way to do this. Once the pan is coated, add a tablespoon of flour to the pan and tap the pan around so the flour coats the pan. By doing this you will be able to easily see any spots you may have missed covering with the shortening and add it.
In a large bowl, whisk together the olive oil, milk, eggs, orange zest and and orange juice.
In a medium bowl combine the sugar, flour, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients and whisk to combine well.
Pour into the prepared cake pan and bake for 45-50 minutes or until the top is firm and golden and a toothpick inserted into the top comes out clean.
Preheat oven to 350 degrees Grease and flour a 10 inch round cake pan. This is done by applying a light coat of vegetable shortening to the entire surface of the cake pan. A paper towel is the easiest way to do this. Once the pan is coated, add a tablespoon of flour to the pan and tap the pan around so the flour coats the pan. By doing this you will be able to easily see any spots you may have missed covering with the shortening and add it. In a large bowl, whisk together the olive oil, milk, eggs, orange zest and and orange juice. Combine the egg mixture well. In a medium bowl combine the sugar, flour, salt, baking powder and baking soda. Combine the flour mixture well. Add the dry ingredients to the wet ingredients and whisk to combine well. Pour the cake batter into the prepared pan and bake for 45-50 minutes or until the top is firm and golden and a toothpick inserted into the top center of the cake comes out clean. Let the cake cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely. Sprinkle the powdered sugar lightly over the top of the cake.
Orange Olive Oil Cake
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2 comments
This cake was absolute perfection! Moist, sweet, tangy, savory, complex! My 9 year old daughter and I made it with mint from our garden. I’ll be back for more recipes from you. Perfect balance!
Hi Kathleen! Thanks so much for letting me know! I am so glad that you liked it!