Name: Orange Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ¾ teaspoon sea salt; 1 cup granulated sugar; ½ cup fresh orange juice; ½ cup olive oil; 2 teaspoons vanilla extract; Zest of two oranges

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Introduction

This Orange Olive Oil Cake is a wonderfully moist and flavorful treat, perfect for any occasion. The bright citrus notes from fresh orange zest and juice pair beautifully with the rich olive oil, creating a delightful balance that’s both light and satisfying.

Orange Olive Oil Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350 degrees F and lightly oil a 9-inch round cake pan to prevent sticking.
Step 2: Sift together the flour, baking soda, baking powder, and sea salt in a bowl. Mix them well, then set aside.
Step 3: In a separate bowl, whisk the sugar, orange juice, olive oil, vanilla extract, and orange zest until well combined.
Step 4: Gently add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared cake pan. 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.
Step 6: Let the cake cool completely in the pan before carefully unmolding it. This helps maintain its shape and texture.

Tips & Variations

For a more intense orange flavor, add a tablespoon of orange liqueur to the wet ingredients.
Try adding a handful of chopped almonds or pistachios for added texture and nutty flavor.
Use blood oranges instead of regular oranges for a vibrant color and a slightly different citrus profile.
If you prefer a less dense cake, separate the eggs and beat the egg whites before folding them into the batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. Reheat slices gently in the microwave or enjoy it chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the olive oil with another type of oil?

Yes, you can use a mild-flavored oil like grapeseed or vegetable oil, but the olive oil adds a unique, fruity richness that enhances the cake’s flavor.

Is it necessary to sift the dry ingredients?

Sifting helps combine and aerate the flour, baking soda, and powder evenly, resulting in a lighter texture. If you don’t have a sifter, whisking the dry ingredients thoroughly works as a good alternative.