Orange Olive Oil Cake Recipe

Introduction

This Orange Olive Oil Cake is a moist and fragrant treat that combines the bright, zesty flavor of fresh oranges with the rich, smooth texture of olive oil. Perfect for a simple dessert or an afternoon snack, it’s both easy to make and wonderfully delicious.

Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¾ teaspoon of sea salt
• 1 cup of granulated sugar
• ½ cup of orange juice
• ½ cup of olive oil
• 2 teaspoons of vanilla extract
• Zest of two oranges

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C) and lightly oil a 9-inch round cake pan.
2. Step 2: In a medium bowl, sift together the flour, baking soda, baking powder, and sea salt. Stir to combine and set aside.
3. Step 3: In a separate large bowl, whisk together the sugar, orange juice, olive oil, vanilla extract, and orange zest until well blended.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
6. Step 6: Allow the cake to cool completely in the pan before carefully removing it to serve.

Tips & Variations

• Use extra-virgin olive oil for a richer flavor, or try a light-flavored olive oil for a milder taste.
• Add a handful of chopped almonds or walnuts to the batter for added texture and nutty flavor.
• Serve with a dusting of powdered sugar or a dollop of whipped cream for an elegant finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 2 months. To reheat, warm slices briefly in the microwave or oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vegetable oil instead of olive oil?

Yes, you can substitute vegetable oil, but using olive oil adds a distinctive fruity flavor and moistness that makes this cake special.

Is this cake gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Orange Olive Oil Cake Recipe

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★★★★★

4.7 from 70 reviews

This Orange Olive Oil Cake is a moist and flavorful dessert that combines the bright, citrusy zest of fresh oranges with the rich, smooth texture of olive oil. Perfectly balanced with subtle sweetness and a tender crumb, this cake is an elegant treat ideal for any occasion or afternoon tea.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¾ teaspoon of sea salt

Wet Ingredients

• 1 cup of granulated sugar
• ½ cup of orange juice
• ½ cup of olive oil
• 2 teaspoons of vanilla extract
• Zest of two oranges

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly oil a 9-inch round cake pan to prevent sticking and ensure easy removal of the cake.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and sea salt. Stir to mix evenly and set aside for later use.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, fresh orange juice, olive oil, vanilla extract, and the zest of two oranges until well combined and slightly emulsified.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing until just combined to avoid overmixing which can result in a dense cake.
5. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the surface. Bake in the preheated oven for approximately 35 minutes, or until a toothpick or tester inserted into the center comes out clean and the cake edges begin to pull away from the pan.
6. Cool and Remove: Allow the cake to cool completely in the pan before unmolding it to preserve its structure and texture. Once cooled, serve and enjoy.

Notes

• For a more intense orange flavor, consider adding a tablespoon of orange liqueur to the wet ingredients.
• You can dust the cooled cake with powdered sugar or glaze it with a simple orange icing for added sweetness and presentation.
• If you prefer a denser cake, reduce the baking powder to ½ teaspoon.
• Make sure not to overmix the batter to keep the cake tender and moist.
• This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Keywords: orange cake, olive oil cake, citrus cake, Mediterranean dessert, moist cake, easy baking recipe