Olive Oil Cake With Orange

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Tips And Tricks For This Recipe

Orange Olive Oil Cake with Mascarpone Whipped Cream
  • Much like cooking with wine, the quality of olive oil is key to this cake. Use a good quality olive oil, one that you would use in a salad.
  • The texture of olive oil cake actually improves over time so these cakes are best made a day in advance then assembled just before serving.
  • Make sure its cooled completely before topping with the whipped cream otherwise it will slip off!

How To Prevent Cakes From Sticking To The Pan:

Make sure to grease the inside of your cake pan well and then add in a dusting of flour to help as well. For chocolate-based cakes, using cocoa powder instead of flour works well but flour is best for the lighter colored cakes. You can also use a nonstick baking spray with flour in the mix to make it a little easier as well but Ive found that manually adding grease + flour works best as the spray doesnt always help cakes to come out flawlessly.

Is Olive Oil Better Than Butter In Cake

As an added bonus, extra-virgin olive oil creates an incredibly moist cake compared to regular or vegan butter. Instead of the crumble, tender cake that you get with butter pound cakes, olive oil will keep the cake moist for 2-3 days after baking.

Think about the box cake mixes that you get in the store, you use oil instead of butter for most of them. Same principle here. Olive oil keeps the cake super moist while also imparting a delicious, fruity flavor.

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Create A Crackly Sweet Crust With Granulated Sugar

Two tablespoons of sugar are sprinkled on top before baking creating a crackly, sweet crust adding a nice touch of sweetness.

You wont need to drizzle, ice, adorn or top this olive oil cake with anything. Just slice and serve for breakfast, brunch, lunch, an afternoon snack or dessert.

The cake keeps well for up to 5 days when stored in an airtight container. The crispy top may soften a bit, but its still delicious and travels well. Enjoy!

Caf Tips For Making This Easy Orange Olive Oil Cake

Orange Olive Oil Cake

Thought for the day:

Let us fix our eyes on Jesus,the author and perfecter of our faith,who for the joy set before himendured the cross, scorning its shame,and sat down at the right hand of the throne of God.Consider him who endured such oppositionfrom sinful men, so that you will notgrow weary and lose heart.Hebrews 12:2-3

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For The Cake You Will Need:

-Flour: You will need 2 ½ cups of all-purpose flour for the base of this recipe.

-Salt: Use 1 teaspoon of salt to help bring out the flavors and enhance the taste of this cake.

-Leaving agents: You will need ¾ teaspoons of baking powder and ¼ teaspoon of baking soda to make this cake rise properly.

-Sugar: Use 1 ½ cups of granulated sugar to make this cake wonderfully sweet.

-Olive oil: Adding in 1 cup of olive oil will give us needed fats to make the cake moist and give us a nice and subtle flavor. This is a healthier option as opposed to vegetable oil or butter, so basically healthy cake.

-Eggs: You will need 2 eggs plus 2 additional egg yolks to get the cake well bound and with good consistency.

-Orange juice: Use 1 cups of orange juice to make this cake a wonderful citrusy flavor.

-Milk: You will need 1 cup of milk to help get the batter to the right texture.

-Orange zest: Use 2 tablespoons of freshly grated orange zest for added freshness and citrus taste.

-Vanilla extract: Use 1 teaspoon of vanilla extract to bring out all the wonderful flavors in this cake.

Ingredients For Orange Cake

This cake recipe is fairly simple, and comes together with easy-to-find ingredients as well! Citrus season is at its peak from December until March, but luckily can be found in the grocery store year-round, so you can make it whenever. Both freshly squeezed orange juice and orange zest give this cake its lovely orange flavor. I like to add a little almond extract to help enhance this, but its technically optional

Most recipes call for cake flour, but Im going to be honest Im not a big baker, and thats not something I always have on hand! Luckily the addition of corn starch helps keeps things light and fluffy, so we can just use all-purpose flour instead. I havent tested this recipe using a gluten-free flour, but I imagine an all-purpose blend would work as well!

I love to use olive oil when I bake with oranges because it has a subtle floral flavor, but you could also use melted vegan butter or a more neutral tasting oil, too.

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Orange Olive Oil Cake With Mascarpone

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This olive oil-based cake is dense and moist with a touch of orange zest and juice for acidity, served topped with a whipped mascarpone cream.

This cake recipe is based on one of the best desserts Ive ever eaten, one that I had at Chef Nancy Silvertons Los Angeles restaurant, Osteria Mozza. She serves mini rosemary olive oil cakes made in tea cake molds topped with olive oil gelato and sheets of caramelized sugar. Its the perfect balance of sweet and savory and eating it was one of the most memorable ends of a meal that I have ever had.

What Is A Fruity Olive Oil

How To Make Orange Olive Oil Cake By Clinton Kelly

Considering olives are fruits, all olive oils would technically be fruity. But technicalities aside, olive oils can range in flavor from grassy and buttery to peppery and the sought-after fruity. Finer-quality extra-virgin olive oils tend to be perceived as fruity with aromas and notes of tart apple, apricot, pineapple, or banana. There are even olive oils infused with orange. But you dont need to go crazy trying to find the perfect oil for this cake. Just make sure the one you choose isnt not peppery.

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According To Healthline There Are Many Proven Reasons To Add More Olive Oil To Your Daily Diet:

  • Olive oil is rich in healthy monounsaturated fats which can help prevent strokes, protect against heart disease, and may help prevent Alzheimers Disease.
  • Olive oil contains large amounts of antioxidants which helps prevent chronic disease.
  • Extra-Virgin olive oil can help reduce inflammation which is believed to be a leading cause of diseases such as cancer, heart disease, metabolic syndrome, type 2 diabetes, Alzheimers, arthritis and even obesity.
  • Studies show that consuming olive oil does not appear to increase the possibility of weight gain. Moderate intake may even aid weight loss think Mediterranean diet!
  • Due to the powerful antioxidants found in extra-virgin olive oil, it benefits your heart, brain, joints and more!

Baking with extra-virgin olive oil makes perfect sense!

How To Make Olive Oil Cake With Mascarpone

For the olive oil cake

  • Prepare a cake pan. Rub a 9-inch cake pan with olive oil and fit a 9-inch circle of parchment paper into the bottom of the pan. Put the pan into the oven and heat the oven to 400ºF.
  • Mix the dry ingredients. Add the flour, sugar, baking soda and baking powder to a large mixing bowl and whisk until combined.
  • Mix the wet ingredients. In another medium mixing bowl whisk together the milk, olive oil, eggs, orange zest and orange juice until thoroughly combined.
  • Combine and add to the pan. Stir the wet ingredients into the dry until just combined and no flour remains.Pour the batter into the heated cake pan and turn the oven down to 350ºF.
  • Bake the cake. Bake until a knife inserted into the middle of the cake comes out clean, about 1 hour. Let cool for 10 minutes then carefully run a knife around the side of the cake pan and turn the cake out onto a cooling rack. Let cool completely before topping.
  • For the dried winter citrus slices

  • Bake the citrus slices. Heat the oven to 250ºF. Arrange the citrus slices on a silpat or parchment paper lined baking sheet. Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 1 hour .
  • Let cool. Remove to a wire cooling rack and let cool completely.Slices can be made and stored up to 3 weeks ahead of time.
  • To make the whipped cream

    For assembly

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    How To Make An Olive Oil Cake

    Start by lightly spraying a loaf pan with cooking spray of line with parchment paper. Next, make your non dairy buttermilk by whisking together the milk and vinegar, then set aside for 5 minutes to curdle slightly.

    In a medium bowl, whisk together the orange zest, orange juice, vanilla extract, sugar and olive oil. Stir until the sugar has dissolved, then add in the almond milk and vinegar mixture.

    In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the wet ingredients with a spatula and stir until just combined, taking care not to over mix the cake batter.

    Pour batter into the prepared pan and bake until a toothpick comes out clean, about 50-55 minutes. Remove from oven and let cool in the pan, then transfer to a cooling rack

    To make the orange glaze that goes on top, whisk together 3 tablespoons powdered sugar with 1 tablespoon orange juice, then drizzle on top of the cake. Garnish with sliced strawberries!

    I recommend storing in the fridge for 3-4 days, if itll last that long. I typically dont recommend freezing leftover cake slices as I never think they are worth it, but if you must: wrap leftover cake completely in plastic wrap, then foil and place in a freezer-safe bag in the freezer for 2-3 months.

    Vegan Orange Olive Oil Cake

    Orange Olive Oil Cake

    Orange olive oil cake! Perfect for brunches, Mothers Day or a casual afternoon of baking. Our local grocery store was having a crazy sale on strawberries last week, so I grabbed way more than we needed and began dreaming up various ways to use them.

    First up? This simple vegan olive oil cake, studded with orange-scented berries. Ive been into olive oil cakes ever since I made my lemon olive oil muffins last year. You all love those muffins as much as I do, so I wanted to create something that could be served in a cake version.

    PS if you are looking for a chocolate version of this cake, check out my chocolate olive oil cake.

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    Faq: Orange Olive Oil Cake Recipe Troubleshooting

    Help! My cake batter looks super lumpy. What did I do wrong?

    The cake batter should be smooth like traditional cake batter made in a stand mixer. It shouldnt be lumpy at all. However, it can turn out that way if you used cold ingredients. Make sure to use ingredients at the temperatures they are listed at in the recipe! That means using milk and eggs that are at room temperature.

    Alternatively, you may have used melted butter thats too hot! If you use the butter when its too hot and add it to eggs, the eggs could potentially scramble and cause lumps. Make sure to use butter thats melted and slightly cool. You should be able to stick your finger in the butter without feeling discomfort. Instead, it should feel like a warm, relaxing bath.

    Easy To Make And So Delicious

    This easy-to-make Orange Olive Oil Cake has a light, fine textured luscious crumb and a crackly sugar topping for added sweetness.

    Have you ever wondered about making an olive oil cake but was afraid youd be wasting your time and money? I suggest you start with this recipe because Im pretty positive you wont believe how delicious it is.

    With hints of fresh, sweet orange juice and plenty of orange zest for added zing, this cake may just be a new favorite in your house!

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    How To Make This Orange Sponge Cake

    With so few ingredients, this orange cake is really a breeze to make.

    Start by preheating your oven to 180°C/356°F and prepping your baking tin.

    I like to line the bottom of the pan with parchment paper, then grease the sides and lightly dust with flour.

    In a large bowl or in your food processor, add 3 eggs, yolk, and whites, add 3/4 cup granulated sugar and mix for a couple of minutes until the egg mixture turns fluffy and lighter in color.

    Then, add orange zest and juice, and olive oil. Mix some more to combine.

    Sidenote, for this recipe, use organic oranges, as you will need to use the peel as well as the juice.

    Lastly, sift in the mixture of flour, baking powder, and salt, and gently fold in with a spatula.

    Your cake batter is ready. Pour it into your prepped baking tin , and place the cake in the oven to bake for about 35-40 minutes.

    Once the cake settles and turns a lovely shade of golden brown, check with a toothpick to be sure your cake is baked through.

    Once you remove it from the oven, let it cool down completely, then serve with a generous amount of icing sugar sprinkled on top.

    And thats all! This is the perfect dessert for when you dont want to fuss around the kitchen a lot, but want your coffee cake on the table pronto.

    And if youre feeling fancy, try baking this olive oil orange cake in a bundt cake baking tin, or even make mini bundt cakes or baked donuts!

    Heres also the video recipe for this easy Olive Oil Orange Cake with step by step procedure!

    Faq: How To Serve Orange Olive Oil Cake

    Olive Oil Orange Cake

    How did you get the grid pattern in your confectioners sugar?

    Great question! To get the grid pattern on top of my cake, I placed a wire rack on top of the skillet with the cake. Then, I sifted confectioners sugar over everything. I then carefully lifted the wire rack off the skillet. Doing so leaves behind the pretty grid pattern you see on my orange olive oil cake!

    What else can I serve with orange olive oil cake?

    You can also serve the cake with a scoop of vanilla or chocolate ice cream, or fresh whipped cream. If you want to go the extra mile, I recommend serving the cake with whipped cream and a drizzle of olive oil, too. Thats how my favorite Italian restaurant does it!

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    Orange And Olive Oil Cake

    This post may contain affiliate links. Please read my disclosure policy.

    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 dont be afraid to make it in advance.

    A recent visit to the Temecula Olive Oil Companys shop forever changed how I think about olive oil. I learned so many incredible things, namely the best way to mill olives and the enemies of olive oil: light, time, and heat. Moreover, their olive oil is delicious, and, after reading this New Yorker article, it feels great having a local source for such a staple ingredient.

    I made this orange and olive oil cake a longtime family favorite using the TOOCs citrus extra-virgin oil, and never has it tasted so delicious. I didnt even use fresh-squeezed orange juice .

    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. It also keeps well for days , so dont be afraid to make it ahead of time.

    More Italian Cakes You May Enjoy

    I have never made an Olive Oil Cake before, but I decided to give this Orange Olive Oil Cake a go. And believe me it is really worth a try and not just once.

    Nothing better than a fast and easy cake that tastes amazing. I wanted to give it an extra boost of orange so I thought a simple powdered sugar glaze made with fresh squeezed orange juice would be perfect.

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    Faq: How To Store Orange Olive Oil Cake

    How To Store Orange Olive Oil Cake

    The orange olive oil cake can be stored at room temperature, under a cake dome or tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.

    Can you freeze orange olive oil cake?

    Yes! You can freeze orange olive oil cake after baking.

    To freeze the cake, wrap the entire thing in two layers of plastic wrap. Then, wrap in a layer of aluminum foil. The aluminum foil will prevent the cake from absorbing any other flavors or odors in the freezer. Freeze for up to 3 months.

    When ready to serve, transfer to the refrigerator to thaw overnight. If serving the entire cake, place the cake on the counter for 1 to 2 hours to let it come to room temperature. If serving slices, rewarm in the microwave before serving.

    Orange & Olive Oil Cake Recipe Step By Step

    Orange Olive Oil Cake

    First, measure out the ingredients. Grease a 9/ 22cm springform tin with olive oil, and line the bottom with baking parchment. Heat the oven to 160°C /180°C/350°F/Gas mark 4.

    Pro Tip

    We keep pieces of reusable, washable silicone paper cut to the size of each of our baking tins. Saves time and fuss!

    Step 1 Mix the ground almonds, semolina, baking powder, bicarbonate of soda, oregano, and salt.

    Step 2 Put the eggs, sugar and olive oil in a bowl. Use an electric whisk to mix until pale and frothy.

    Step 3 Zest and then juice the orange. If Seville oranges are in season, its worth using one, as the powerful orange flavour really shines through.

    Tip Its far easier to zest the orange before juicing it. Roll the orange on the countertop with the palm of your hand. This softens it and makes it easier to juice.

    Step 4 Add the olive oil mix, orange juice and zest to the dry ingredients. Fold together gently The mixture will froth slightly as the acidic orange juice reacts with the baking powder.

    Step 5 Pour the batter into the prepared cake tin.

    Put in the oven immediately and bake for about 2535 minutes. Check after 25 minutes with a cocktail stick, which should come out clean if the cake is ready. If at that point your olive oil cake needs more time to cook, cover loosely with a piece of kitchen foil. This will avoid the top burning before the centre is properly cooked.

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