Orange and Olive Oil Cake
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Made with fresh-squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious, perfect with coffee or tea, and it tastes better with each passing day — so don’t be afraid to make it in advance.
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 short: the company is awesome, their olive oil is delicious, and, as with all foods it seems, it pays to know your grower.*
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. To serve, simply dust it with powdered sugar — it is so moist and flavorful on its own rendering frosting or a glaze unnecessary.
*If you care to learn more about the widespread fraud in the olive oil industry read this: Slippery Business, The New Yorker, August 13, 2007Print
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.
- Butter for greasing the pan
- 1 1/2 cups (195 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3/4 teaspoon salt
- 3 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
- Preheat the oven to 350ºF. 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 the pan and bake for about 60 minutes, checking after 45 minutes, until a toothpick comes out clean. It may need more time, so just be patient with the cooking. 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.