Orange and Olive Oil Cake
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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
Description
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.
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95 Comments on “Orange and Olive Oil Cake”
This is an awesome cake. Everyone in my family expects this cake for all special occasions. Using citrus oil is a must.
★★★★★
So happy to hear this, Pauline!
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?
★★★★
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.
Made this exactly as written and it was delicious. My oven is accurate but had to take out after 45 min it looked dry and over-done. The flavor was perfect, delicious with a crunchy exterior and ridiculously moist inside bursting with orange flavor. I am hooked on the Citrus Olive Oil. Should I have reduced the temp to 350?
★★★★★
So happy to hear this Rose! It’s one of my favorite cakes — I find the flavor and texture to be so, so nice — but it does seem to give people trouble, so I’m always happy to hear when people love it. I don’t think it would hurt to reduce the oven temperature if you see the cake browning too much. Another option is to start it at 375ºF, then reduce it to 350ºF after 15-20 minutes. Thanks for writing!
This cake is wonderful! I used some olive oil I brought back from an olive farm in Greece, but I don’t think it takes a special oil. I used a generous 2/3 cup (maybe 3/4 C) of freshly squeezed orange juice and baked it for 30 minutes at 350 degrees. It was very moist and orange-y. My problem was that I used an 8″ round pan and filled it too full, so it rose much too high before it fell (and it didn’t fall too much). Next time I’ll use two 8″ pans and fill them just half full. Our guests loved it.
★★★★★
So happy to hear all of this Mary! This is one of my favorites, and I just love when it turns out well for people.
Wonderful recipe! I made it with Temecula’s Citrus Blood Orange Olive Oil, juice of blood oranges and did add the Grand Marnier. Delicious!
★★★★★
So happy to hear this Rose! And yay for using the TOOC blood orange olive oil … isn’t it gold??
This came out wonderfully. The best part was the slightly crackly top. So soft and hydrated inside, and yet very substantial!! On the second day it’s a bit firmer, but not at all dry.
I baked at 350 for about 50 minutes in a 9-inch round pan.
I like my cakes not super sweet, so I’ll probably use less sugar next time. (I know that might take away some of the crackle on the top though…)
Thanks for this great recipe!
★★★★★
I was taken in by the absolute beauty of the illustration and the promise of bright orange and olive oil flavors. Followed the recipe to a T but the cake collapsed while baking in the oven, undisturbed. I know you warned this might happen but the texture of the cake changes when it collapses and isn’t as nice. The flavor was there, but the texture was not nice and it sure didn’t look very nice. Why does it collapse? I think a cook/chemist might know the answer. It should be avoided.
★★★
If you look at the photos… it’s supposed to collapse!
★★★★★
😍😍😍💕💕💕
Wow wow wow! I made this using Bob’s Red Mill’s 1-1 gluten free flour, and it turned out very tasty. My (very anti gluten free) husband told me this was his favorite cake. Crunchy-ish on the outside and soft and delicate on the inside…
I made half the recipe and used one 6″ round cake pan to make it. It turned out looking just like the picture. I wonder what part of the recipe makes the cake sink? I know it’s supposed to do that and it’s beautiful, but I am just interested in the chemistry. Please help me figure it out!
★★★★★
I really wanted to prove the ones that were saying this doesn’t work wrong, however, it really didn’t work for me. I’m an experienced baker and I really wanted to love this, but the combo of leavening agents is throwing this off for me I think. Jealous of those who had success! Mine was a sunken mess, but the bits I tasted were a lovely flavour!
★
Bummer to hear this, Steph. I really don’t know why this one doesn’t work for people. I suspect it’s really just a matter of timing … I think it sinks when it is removed from the oven before the batter is cooked. So perhaps I need to add some more visual cues as opposed to timing cues to help people out. I’ve made this one so many times, and yes, the center always sinks, but it is cooked, and it is moist and delicious. I’ve been meaning to try this with another egg, which I’m wondering if it might provide some more texture in the cake. If I make any discoveries, I’ll be sure to update the recipe. Sorry again this didn’t work out.