Orange Olive Oil Cake. This is a light yet flavorful cake made with basic ingredients from your pantry – Fresh squeezed orange juice, orange zest, and olive oil. You can use any olive oil you want – Mild, Strong. And you can use any winter citrus you wish – from navel oranges to mandarins. Doesn’t matter.
Orange Olive Oil Cake is one easy and impressive cake to make and it doesn’t need a lot of embellishments nor it’s flashy. Its taste speaks for itself. Plus, this is one cake you can whip up with ingredients from your pantry.
The olive oil gives it such a boost that, the Orange Olive Oil Cake is elevated from good to awesome. Feel free to serve the cake as you please. Popularly its served with syrup drizzled on top but my favorite is to serve it with just a dusting of powdered sugar. How you eat your cake is a personal choice really.
So here is the deal. I’m the only one in my family with a sweet tooth. The very thought of biting into something sweet and spongy makes me happy. And invariably every day, I look for something sweet right after dinner to satisfy my sweet cravings. So this cake is baked out of necessity. 🙂
I drive close to one hour and 15 minutes one way to work and there is a small patch of road where I have a choice to detour and take the local road to avoid traffic on freeways. Last week, on my way back, I saw this local farmer selling 5-pound orange bags for a dollar each. I’m glad that I stopped and bought a bag home (Not to mention, we have been drinking a lot of freshly squeezed orange juices for a couple of days now). These oranges are not only sweet but also very very fresh. This is the best part about living in California. Not only we have great weather throughout the year (well, except for those 2 or 3 summer months ..ugh) we also have fresh fruits, vegetables…and wine (I almost said fresh wine!) plentifully available.
- Nonstick baking spray
- 5 large oranges (but use any winter citrus you want)
- 3 cups all-purpose flour. (Use whole wheat flour if you wish)
- 1 1/2 tsp baking powder
- 5 large eggs
- 2 cups granulated sugar
- 1 1/2 cups olive oil (use any olive oil that’s in your pantry. I used light olive oil)
- Confectioners’ sugar, for sprinkling
Glaze (optional, see other ideas above recipe)
- ⅓ cup powdered sugar
- 5 tbs fresh orange juice
- Pre-heat oven to 350°F (180°C).
- Coat a bundt or tube pan with baking spray and set aside.
- Grate the zest of 4 oranges and then squeeze the juice from 5 of them. You should have 1 1/2 cups orange juice
- Whisk together the flour, baking powder, and salt in a large bowl.
- Beat the eggs on medium-high speed until well combined. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow.
- Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour.
- Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
- Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours.
- Cool the cake completely on a wire rack. Run a thin knife around edge of pan to release cake.
- Just before serving, dust with confectioners’ sugar.
Optional – To make the glaze (optional): Measure the powdered sugar into a small bowl. Whisk in just enough orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake.
The idea of taking a crumb shot came from a friend who wanted to see one on the Cardamom Cream Cake Cardamom Cream Cake that I posted last month.