Orange Olive Oil Cake
Orange olive oil cake is a beautiful and delicious dessert that combines the fruity essence of oranges with the rich, aromatic flavors of high-quality olive oil. This cake is moist, tender, and pairs beautifully with fresh whipped cream and orange curd.
Servings: 12
Ingredients
- 1 1/2 cups Flour
- 1 1/2 cups Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 3/4 cup Olive Oil
- 2 large Eggs
- 1 cup Whole Milk (or buttermilk)
- 1 1/2 to 2 Tablespoons Orange Zest
- 2 teaspoons Orange Juice (freshly squeezed)
ORANGE CURD (optional):
- 1 Tablespoon Orange Zest
- 1/2 cup Fresh Orange Juice (about 1-2 oranges)
- 1/2 cup Sugar
- 3 large Egg Yolks
- 1/2 teaspoon Cornstarch
- 3 Tablespoons Butter
WHIPPED CREAM:
- 8 ounces Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
DECORATIONS:
- See the blog post on how to make dried oranges or can use sweetened dried oranges from Trader Joe's.
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice and orange zest, mixing until smooth.
- Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix.Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges before removing it from the pan. Allow it to cool completely on a wire rack.
ORANGE CURD:
- In a small saucepan, whisk together the orange juice, orange zest, sugar, cornstarch and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the butter, one piece at a time, until fully melted and smooth. Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled.
WHIPPED CREAM:
- In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed until soft peaks form. Once the cake has cooled, you can serve it with a dollop of fresh whipped cream and a spoonful of orange curd on top.
- Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream and orange curd, store the cake in the refrigerator, where it will keep for up to 5 days.
Notes
Preparing the cake pan:
Greasing the cake pan properly is essential to ensure the cake comes out smoothly without sticking. A 9-inch round cake pan with a removable bottom or springform pan works best for this cake. To prepare the pan:- Grease the bottom and sides of the pan generously with olive oil or non-stick cooking spray.
- Cut a round piece of parchment paper to fit the bottom of the pan, place it inside, and grease the parchment paper as well.
- Lightly dust the sides of the pan with flour, tapping out any excess.