Orange Olive Oil Cake Recipe
Orange olive oil cake is a deliciously tender and moist olive oil cake infused with bright orange flavor. This olive oil orange cake is made with orange zest and fresh orange juice and has a wonderfully rich and fluffy crumb. Make this citrus olive oil cake anytime you need a simple, but stunning dessert.
Equipment
- 1 parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) granulated sugar
- 2 large oranges, zested 3 medium oranges
- 3 large eggs, room temperature
- 1 cup (237 ml) olive oil
- ½ cup (118 ml) orange juice, room temperature
- ½ cup (118 ml) whole milk, room temperature
- 2 tablespoon (25 g) granulated sugar for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl fitted with whisk attachment, whipthe sugar and orange zest together until they are the consistency of wet sand. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 4-5 minutes. The egg and sugar mixture will be thick and light yellow in color.1¼ cup (250 g) granulated sugar, 2 large oranges, zested, 3 large eggs, room temperature
- The egg and sugar mixture will be thick and light yellow in color. With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the orange juice and milk, followed by the dry ingredients. Mix until just incorporated. Evenly pour the orange olive oil cake batter into the prepared pan.1 cup (237 ml) olive oil , ½ cup (118 ml) orange juice, room temperature, ½ cup (118 ml) whole milk, room temperature
- For a thin, crackle crust, top with granulated sugar. Bake the olive oil citrus cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Be careful if you topped the cake with sugar as the sugar is very hot.2 tablespoon (25 g) granulated sugar for topping
- Cool the cake in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5 - 10 more minutes. Transfer the orange cake to a serving plate or serve right from the pan. Top with powdered sugar and orange slices, slice and enjoy!
Notes
Store: Place the the olive oil orange cake in an airtight container for at room temperature for up to one week. Remove the orange slices before storing.
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