Name: Orange Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups (240 g) all purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1¼ cup (250 g) granulated sugar; 2 large oranges, zested (about 3 medium oranges); 3 large eggs, room temperature; 1 cup (237 ml) olive oil; ½ cup (118 ml) orange juice, room temperature; ½ cup (118 ml) whole milk, room temperature; 2 tablespoons (25 g) granulated sugar for topping; Powdered sugar, for dusting; Orange slices, for garnish

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Introduction

This Orange Olive Oil Cake is a moist, flavorful delight that balances the bright zest of fresh oranges with the rich depth of olive oil. It’s an easy-to-make dessert that brings a subtle citrus aroma to your table, perfect for any occasion.

A round orange cake cut into several triangular slices with a soft, moist yellow inside and a slightly cracked golden-brown crust dusted with white powdered sugar. Five thin, bright orange slices with visible juicy texture are arranged neatly on the left side of the cake top. The cake sits on a white plate on a white marbled surface with some scattered crumbs and powdered sugar around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cups (250 g) granulated sugar
Zest of 2 large oranges (or 3 medium oranges)
3 large eggs, room temperature
1 cup (237 ml) olive oil
½ cup (118 ml) orange juice, room temperature
½ cup (118 ml) whole milk, room temperature
2 tablespoons (25 g) granulated sugar for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In another large mixing bowl fitted with a whisk attachment, combine the granulated sugar and orange zest. Whisk until the mixture resembles wet sand, releasing the orange oils.
Step 4: Add the eggs to the sugar mixture on low speed, mixing until fully combined. Then increase to high speed and whip for 4-5 minutes until the mixture is thick, pale, and fluffy.
Step 5: With the mixer on medium speed, slowly stream in the olive oil. After all the oil has been added, increase to high speed and whip for 1 minute. Scrape down the sides and bottom of the bowl as needed.
Step 6: Reduce to low speed and whisk in the orange juice and milk. Then gradually add the dry ingredients, mixing just until incorporated. Avoid overmixing to keep the cake tender.
Step 7: Pour the batter evenly into the prepared pan. If desired, sprinkle the top with the 2 tablespoons of granulated sugar for a thin, crackly crust.
Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when pressed gently.
Step 9: Let the cake cool in the pan for 15 to 20 minutes. Then carefully release the springform pan sides and allow it to cool for 5 to 10 more minutes before transferring to a serving plate.
Step 10: Optionally, dust with powdered sugar and garnish with orange slices. Slice and enjoy your bright and moist Orange Olive Oil Cake!

Tips & Variations

Use high-quality extra virgin olive oil for the best flavor and aroma.
Room temperature ingredients help create a smooth batter and tender crumb.
For a richer texture, substitute half the whole milk with yogurt or buttermilk.
Add a teaspoon of vanilla extract or a pinch of cinnamon for a different flavor twist.
For a gluten-free version, try a one-to-one gluten-free flour blend instead of all-purpose flour.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, wrap it tightly in plastic wrap or place in an airtight container. Reheat slices gently in the microwave for 10–15 seconds before serving if desired.

How to Serve

A close-up of a thick slice of yellow cake with two moist layers sits on a white scalloped plate, topped with a dusting of white powdered sugar that contrasts with the golden brown crust. A piece of the cake is broken off and rests in front, showing the soft, crumbly texture inside. In the background, the whole round cake with a similar browned crust and powdered sugar topping is visible on a white marbled surface. A silver fork lies beside the cake slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus fruit instead of orange?

Yes, lemons or mandarins can be substituted, but the flavor will change accordingly. Adjust the zest and juice quantities to balance the acidity and sweetness.

Is this cake suitable for vegan diets?

This recipe contains eggs and milk, so it is not vegan. However, you can experiment with vegan egg substitutes and plant-based milk to create a similar cake.