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Orange Olive Oil Cake
TahiraJaved

Orange Olive Oil Cake Recipe

This Orange Olive Oil Cake Recipe whisks orange zest rubbed into sugar with eggs, mild extra virgin olive oil, fresh juice, and yogurt for a tender, fragrant crumb that stays moist for days. The batter comes together in one bowl with a whisk and bakes in a single 9 inch pan. Topped with a glossy orange glaze, this homemade orange olive oil cake is perfect for tea time, brunch, and easy celebrations.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling and Glazing Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Orange Olive Oil Cake
  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup granulated sugar
  • 2 tbsp orange zest
  • 3 large eggs at room temperature
  • 3/4 cup mild extra virgin olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup plain whole milk yogurt at room temperature
  • 1 tsp alcohol free vanilla extract
For the Orange Glaze
  • 1 cup powdered sugar sifted
  • 2 to 3 tbsp fresh orange juice
  • 1/2 tsp orange zest
  • Tiny pinch of fine salt
For Garnish
  • Fresh orange zest curls
  • Thin orange slices or toasted sliced almonds optional

Equipment

  • 1 Microplane zester removes only the orange layer and skips the bitter white pith
  • 1 Large balloon whisk whips the eggs pale and emulsifies the oil
  • 1 Fine mesh sieve sifts the dry ingredients for a fine, even crumb
  • 1 9 inch round cake pan, 2 inches deep bakes a tall, even cake
  • 1 Parchment paper releases the cake cleanly from the pan
  • 1 Wire rack cools the cake so the bottom stays dry

Method
 

  1. Preheat the oven to 350°F and grease and line a 9 inch round pan.
  2. Rub the orange zest into the sugar for 1 minute until it smells strongly of orange.
  3. Whisk in the eggs for 2 minutes until pale and thick.
  4. Stream in the olive oil while whisking, then whisk in the juice, yogurt, and vanilla.
  5. Sift in the flour, baking powder, baking soda, and salt in two parts and fold until just combined.
  6. Pour into the pan and bake for 40 to 45 minutes until deep golden and a toothpick comes out clean.
  7. Cool for 15 minutes in the pan and 30 minutes on a rack.
  8. Whisk the glaze, pour over the cooled cake, and garnish with zest curls.
    9. Rub the zest into the sugar and use a mild, fruity extra virgin olive oil; a peppery oil makes the cake bitter, and unrubbed zest gives a faint, flat orange flavor.

Notes

  • Zest only the orange layer, and skip the white pith.
  • Whisk the eggs until pale and thick for a light crumb.
  • Cool the cake fully before glazing.
Storage: Keep covered up to 4 days at room temperature, refrigerate up to 7 days, or freeze the unglazed cake up to 3 months.
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