I hate to be Debbie Downer, but I must share some disheartening news with you about olive oil. The extra-virgin olive oil you find at your local supermarket very likely is not extra-virgin at all. It turns out that the USDA doesn’t even recognize classifications such as “extra-virgin.” As a result, bottlers all over the world can blend olive oil with cheaper vegetable oils and sell it for a premium price as “extra-virgin.” If you care to learn more about the widespread fraud in the olive oil industry read this: Slippery Business, The New Yorker, August 13, 2007.
A recent visit to the Temecula Olive Oil Company’s shop forever changed how I think about olive oil. I learned so many incredible things. In sum, the company is awesome, their olive oil is delicious, and, as with all foods it seems, it pays to know your grower.
Now, about this recipe. I made this cake — a longtime family favorite — using the TOOC’s citrus extra-virgin oil, and never has it tasted so delicious. I didn’t even use fresh-squeezed orange juice (the horror!). As you can see, I baked this batch in my mini springform pans, but a standard 9-inch springform pan works just as well. This cake puffs up a touch when it bakes, and sinks when it cools. It is moist and delicious, perfect with coffee or tea, and only needs a dusting of powdered sugar to make it fit for consumption.
Note: If you cannot get TOOC extra-virgin olive oil or any other extra-virgin oil you know to be from a credible source, use an olive oil as opposed to an extra-virgin olive oil. I’ve made this cake with e.v.o.o. from the grocery store and the taste is too overpowering. That is not the case, however, with TOOC oil.
Orange and Olive Oil Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 to 10
Print Recipe
Pin RecipeDescription
A few notes: This cake sinks way down as it cools. Don’t worry. It will still be one of the most delicious cakes you have ever tasted. It is so moist. Also, this is one of those cakes that seems to get better by the day. Don’t be afraid to make it a day early if serving for company.
Optional: Add 2 tablespoons of an orange-flavored liqueur such as Grand Marnier.
Ingredients
- Butter for greasing the pan
- 1 1/2 cups (195 g) all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1¾ cups (380 g) sugar
- 2 tsp. grated orange zest
- 2/3 cup freshly squeezed orange juice (the juice from about 2 oranges)
- 2/3 cup olive oil
Instructions
- Preheat the oven to 375ºF. Butter a springform pan (or pans) or a 9-inch cake pan. (If using a cake pan, place a round of parchment paper in the bottom of the pan.)
- Whisk together the flour, baking powder, baking soda and salt.
- With an electric mixer, beat the eggs until blended, then gradually add in the sugar, beating until thick. The mixture will be pale yellow. In a separate bowl, whisk the zest, juice and oil. Add to the egg mixture in thirds alternating with the flour mixture.
- Spread batter into pan and bake for about 50 minutes, checking after 30 minutes, until a toothpick comes out clean. If after 30 minutes, it looks as though the cake is browning too quickly, lower the oven temperature to 350ºF. Cool on rack for at least 15 minutes. Note: This cake rises in the oven and falls way down as it cools — this is normal. The cake still tastes incredibly delicious and moist.
- Sift confectioners’ sugar over top before cutting and serving.
Karen says
I made this today – used 4 mini loaf pans. Mid way through baking they all fell in the center? Has this happened to you? Flavor is amazing!
Pauline Bareno says
This is an awesome cake. Everyone in my family expects this cake for all special occasions. Using citrus oil is a must.
★★★★★
alexandra says
So happy to hear this, Pauline!
Lisa says
I believe the oven temperature is way too hot to cook this cake for 50 minutes. Mine rose up and then proceeded to fall and then almost burn. I turned the oven down but I still didn’t leave it in for 50 minutes. Now, where it fell is completely flat and turned into a hard crust. The flavor is great, but I think the temperature was too hot for a cake. Since it was pretty easy to whip up, I will give it another try but cook it at 350. BTW, I have an oven thermometer that stays inside the oven at all times. Any others have this problem?
★★★★
alexandra says
Hi Lisa! Sorry for the trouble with this one. I’ve added a few more notes to the recipe based on your feedback, which I hope might help others. This cake always rises while baking and falls way down — the cake will still taste delicious and super moist despite the falling. The “hard crust” description is troubling for me … that is not at all how the cake should be. Question: do you use a scale to measure the flour? I think cooking at 350ºF for the entire time is a good idea. I added some notes to the recipe regarding temperature. Let me know if you give it another go.