Orange Olive Oil Cake

Orange olive oil cake is a simple round cake with fragrant orange zest and a soft golden crumb. Choose an olive oil you enjoy tasting because its flavor remains part of the finished cake.

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Recipe at a Glance

• Yield: 10 slices
• Preparation: 20 minutes
• Cooking: 40 minutes
• Resting and chilling: Cool fully before dusting

Table of Contents

• Ingredients
• Before You Start
• Directions
• Cook’s Tips
• Storage
• Frequently Asked Questions

Ingredients

Cake

Before You Start

Use a mild olive oil you enjoy; very peppery oil gives a stronger finish.

Directions

1. Prepare

Heat oven to 175°C (350°F). Grease a 23 cm round cake pan and line the base. Whisk flour, baking powder and salt.

2. Whisk

Whisk eggs, sugar and orange zest for 2 minutes until slightly thick. Gradually whisk in olive oil, then milk, juice and vanilla.

3. Combine

Fold dry ingredients into wet just until no flour remains. Do not beat heavily after adding flour.

4. Bake

Pour into pan and bake 35–45 minutes until golden and a center skewer comes out clean.

5. Cool

Rest in pan 15 minutes, turn onto a rack and cool fully. Add a light powdered sugar dusting if desired.

Cook’s Tips

• Use a mild olive oil you enjoy; very peppery oil gives a stronger finish.
• Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.

Storage

Keep covered at room temperature for up to 3 days, or freeze slices well wrapped up to 1 month. Avoid dusting with sugar until serving if storing.

Frequently Asked Questions

Can I use extra virgin olive oil?

Yes, if its flavor is pleasant to you. Mild oils give a gentler cake.

Can I add orange glaze?

A thin powdered sugar and orange juice glaze is optional, but the cake is complete without it.