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Orange Olive Oil Cake Recipe

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★★★★★

4.4 from 88 reviews

This Orange Olive Oil Cake is a moist, tender, and flavorful dessert that combines the zesty brightness of fresh oranges with the richness of olive oil. Perfect for any occasion, this citrus-infused cake features a delicate crackle crust topped with a sprinkle of sugar, making it a delightful treat with a unique Mediterranean twist.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 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

Optional Topping

  • 2 tablespoons (25 g) granulated sugar for topping
  • Powdered sugar, for dusting
  • Orange slices, for garnish

Instructions

  1. Prep the oven and pan: 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 ensure easy removal of the cake.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set this aside.
  3. Combine sugar and orange zest: In a large mixing bowl with a whisk attachment, whip the granulated sugar and fresh orange zest together until the mixture resembles wet sand, which helps release the citrus oils.
  4. Whip in eggs: On low speed, add the eggs one at a time to the sugar and zest mixture, mixing until incorporated. Increase to high speed and whip for 4-5 minutes until the mixture becomes thick, pale, and light yellow in color.
  5. Incorporate olive oil: With the mixer at medium speed, slowly stream in the olive oil. Once fully added, increase to high speed and whip for an additional minute to fully emulsify the batter. Scrape down the sides and bottom of the bowl as needed.
  6. Add liquids and dry ingredients: On low speed, whisk in the orange juice and whole milk until combined. Then, gradually add the dry flour mixture, mixing just until incorporated to avoid overmixing and ensuring a tender cake crumb.
  7. Pour batter into pan: Evenly pour the batter into the prepared cake pan. If desired, sprinkle the top with the optional 2 tablespoons of granulated sugar for a crackly crust.
  8. Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake’s crust should be golden brown and spring back lightly when pressed.
  9. Cool the cake: Allow the cake to cool in the pan for 15-20 minutes. If using a springform pan, gently release the sides and let the cake cool for an additional 5-10 minutes on a wire rack.
  10. Serve: Transfer the cake to a serving plate or serve directly from the pan. Dust the top with powdered sugar and garnish with fresh orange slices. Slice and enjoy this moist, citrusy cake!

Notes

  • Room temperature ingredients help achieve a smoother batter and better rise.
  • Orange zest in the sugar enhances the citrus flavor throughout the cake.
  • Do not overmix after adding the flour to keep the cake tender.
  • If you do not have a springform pan, a regular 9-inch cake pan can be used but be sure to grease and line well.
  • The optional sugar topping creates a delightful crackled crust but handle carefully as it will be hot after baking.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: orange olive oil cake, citrus cake, olive oil cake, orange zest cake, Mediterranean dessert, moist cake, homemade cake

Find it online: https://ricoloranz.com/orange-olive-oil-cake-recipe/