I wanted something simple but decadent. I didn’t know just how amazing this simple orange olive oil cake would be.
I have seen olive oil cakes around for some time now and was curious how the subtle savory flavor of olive oil would hold up to the sweetness of cakes. Now that I have tried it, I may never go back to butter cakes. Not only is the flavor amazing, and not too sweet, but the simplicity of this cake reminds me that key ingredients and not going over the top can make for a perfect dessert.
What does Orange Olive Oil Cake taste like?
To sum it up, orange olive oil cake slices into perfect layers of moist dense cake. Like pound cake, but amplified. It is a humble cake, and does well, without any additional frostings or glazes. The signature flavors come from quality olive oil and fresh citrus.
Your cake will vary
The flavor of the fruit isn’t overpowering in the olive oil cake but is certainly the key. However, the real bold buttery and nutty flavor will come from that olive oil you use.
This recipe calls for 1 1/2 cups of good olive oil of olive oil so the flavor will be affected by your choice of olive oils. For day to day cooking, I will use whatever I have stored on the counter, but for
Tips for picking good olive oil
Quickly look for these key items when choosing a quality olive oil. We aren’t here to say one olive oil is better than the other, but when you are spending money, you should have a good starting point. I love olive oils from great olive regions like California, Greece and Italy when I want to splurge.
- harvest or best-by date
- dark glass or metal tin container to keep light out
- country of origin clearly labeled
- toss out the idea of ‘light’ olive oil and don’t buy one that say it is
How to make Orange Olive Oil Cake
This cake comes together quickly with a bit of prep work. The hardest part is zesting and squeezing the juice from the oranges. Once you have that done, prep your other ingredients and (impatiently) wait for the cake to bake. All in all, t’s about 10 minutes of prep.
Orange olive oil cake doesn’t require any fancy tools, and calls to be made in a bundt cake, for the deep dense cake, but could be made by dividing the dough evenly in two standard cake pans.
The best part about olive oil cakes is they hold moisture for days, with the subtle flavors of the olive oil developing on day 2 and three. Store in an airtight
And, with the cake being so simple, you can mix and match any citrus you have on hand. Blood oranges, Cara Cara or navel oranges all make wonderful oranges for baking.
Want more simple but stunning cake inspiration? Check out my favorites!
- Browned Butter Coffee Cake with Maple Cream Cheese Frosting
- Skillet Apple Upside Down Cake
- Pear Cornmeal Cake
- Rum and Date Cake with Caramel
If you’ve tried my Orange Olive Oil Cake recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 cups fresh squeezed orange juice
- 2 tbsp orange zest
- 1 tbsp orange extract
- 1/2 cup lemon-lime soda
- 1/4 cup almond milk
- 5 large eggs
- 2 1/2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 3/4 tsp kosher salt
- 1 1/2 cups good olive oil
- Confectioners' sugar
- Preheat the oven to 350 degrees F.
- Grease and flour a bundt cake pan.
- In the bowl of your stand mixer, whisk the orange juice, zest, extract, soda and milk together.
- Add in the eggs and whisk to combine.
- Change to the paddle attachment and add in the sugar, mixing to combine.
- In another bowl, whisk together the flour, baking powder and salt.
- Carefully add the flour mixture to the batter alternating with the olive oil until completely combined.
- Remove the bowl from the stand and be sure to scrape down the sides and bottom.
- Pour into the prepared bundt cake pan.
- Bake until a toothpick inserted into the cake comes out clean, about an 75 - 80 minutes.
- Allow the cake to cool for 15 minutes before turning out to cool completely.
- You may need to level off the cake, if it pillows up while baking, by trimming the cake with a long serrated bread knife to create an even surface before turning out.
- When ready to serve, dust with confectioners' sugar, if desired.
Recipe adapted from Leites Culinaria
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 371 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 47mg Sodium: 260mg Carbohydrates: 50g Fiber: 1g Sugar: 33g Protein: 4g