Orange Olive Oil Cake with a Tender Golden Crumb

Orange olive oil cake is a simple dessert where the quality of the citrus and oil is easy to notice. Olive oil keeps the crumb moist and gives it a rounded flavor; orange zest contributes more aroma than juice alone. The goal is a tender cake that slices cleanly, not a dense loaf from overmixing.

Bring out the orange aroma

Zest the orange before juicing it, taking only the colored outer layer and avoiding the bitter white pith. Rub the zest into the sugar with your fingertips if the recipe uses sugar; this releases the fragrant oils. Use a mild or medium-fruity olive oil for a balanced cake. A very peppery oil can dominate the citrus, while a neutral oil will make the olive-oil character subtler.

Mix the wet and dry ingredients only until the flour disappears. Scraping the bowl once helps prevent dense patches at the bottom. Check the center with a tester near the end of baking; it should come out clean or with a few moist crumbs, not raw batter. Let the cake cool as directed before removing it from the pan so the warm crumb can set.

Serving and keeping

A dusting of powdered sugar or a spoonful of lightly sweetened yogurt complements the orange without hiding it. Store the cooled cake covered at room temperature for short-term serving, or refrigerate for longer storage and bring slices back to room temperature before eating. Citrus fans may also like the bright glaze on these lemon-blueberry scones.

Vagner Carvalho

Orange Olive Oil Cake with a Tender Golden Crumb

Orange olive oil cake is a simple, unfrosted dessert with a fine crumb and a fragrant citrus finish. Zest supplies most of the orange aroma without adding too much liquid.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling 1 hour hr 15 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 10 portions

Course: Dessert

Cuisine: Mediterranean-inspired

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 1 tablespoon finely grated orange zest
• 1/2 cup (120 ml) mild olive oil
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon olive oil for greasing the pan

Equipment

• 9 inch round metal cake pan, whisk, bowls and wire rack

Method

 

1. Heat oven to 350°F (175°C). Grease a 9 inch round metal cake pan at least 2 inches deep and line its base with parchment. Whisk flour, baking powder and salt in a bowl.
2. Rub zest into sugar with clean fingertips to release its aroma. Whisk with eggs for 1–2 minutes until smoothly blended and slightly lighter. This is a simple whisked cake, not a separately whipped sponge.
3. Slowly whisk in olive oil, then milk, orange juice and vanilla. Scrape the sides and bottom so the mixture is uniform.
4. Add dry ingredients and fold gently just until no dry flour remains. Small lumps are preferable to prolonged beating. Pour into the prepared pan and level the surface.
5. Bake 40–45 minutes, checking from 35 minutes if your oven runs hot. The center should spring back lightly and a skewer should emerge with a few crumbs but no wet batter. If still wet, continue in 3–5 minute intervals. Tent loosely with foil if the top darkens too quickly.
6. Cool in the pan for 15 minutes. Run a thin knife around the edge, turn out carefully, remove parchment and cool on a rack for about 1 hour before slicing. Serve plain; no glaze or frosting is included.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-tenth of the plain cake, without toppings.