Hello my loves,
As soon as Spring hits (whether it feels like it or not) I’m ready for all the citrus. This orange olive oil cake is decadent yet bright. It’s not too sweet yet fully satisfying. A great dessert for your next dinner party and I think a real showstopper.
Olive oil cakes are something I’ve only discovered within the last 5 years or so. Had literally never heard of one until then. If you’re thinking to yourself, “what the eff is an olive oil cake?” I have been there. But let me tell you, once I tried one I became obsessed. They are the most moist cake I’ve ever had and last for a week without drying out at all. They are so good.
The key is to use a good olive oil. Something that you’d also use in a homemade salad dressing or feel comfortable drizzling over a nice piece of mozzarella. Needs to be good quality since the flavor is crucial to the outcome of the cake. Without further adieu, my orange olive oil cake.
Orange Olive Oil Cake
Orange Olive Oil Cake
Ingredients
- 1 1/3 cup good quality olive oil
- 3 eggs
- 1 1/4 cup whole milk
- 2 tbsp orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup orange liquor
- 1/2 tsp orange extract
- 1 3/4 cup sugar
- 2 cups flour
- 1 tsp kosher salt, or to taste
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- powdered sugar for dusting, optional
- orange slices for decorating, optional
Instructions
- Preheat oven to 325° and add a circle of parchment paper to the bottom of a well sprayed 9" round springform pan.
- In a large bowl, add the eggs and olive oil. Whisk well to emulsify, about 1 minute. It should turn into a smooth, yellow mixture.
- Add the milk, orange zest, orange juice, orange liquor and orange extract. Mix well to combine.
- Add sugar and mix. Then add flour, baking powder, baking soda and salt. Mix well.
- Pour batter into the prepared pan and bake for 70-75 minutes until top is lightly browned and center is domed. A toothpick should come out mostly clean or with a few moist crumbs. Allow the cake to cool for an hour before releasing the springform sides. Dust with powdered sugar and decorate as desired. Store in an airtight container at room temp for up to a week. Enjoy!
Want more simple desserts? My lemon olive oil cake is delish. Not sold on the whole olive oil part? My lemon cake with cream cheese frosting could not be easier or tastier. As always, be sure to tag me @tessa_port! I love to see you making my recipes.
