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Olive Oil Orange Cake Recipe

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3.9 from 32 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This Olive Oil Orange Cake is a moist, flavorful dessert that perfectly balances the zestiness of fresh orange with the richness of extra virgin olive oil. It’s a delightful, lightly sweetened cake with a tender crumb, ideal for an afternoon treat or an elegant finish to any meal. The use of buttermilk ensures a soft texture while the fresh orange juice and zest provide a vibrant citrus aroma and taste.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (unbleached)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (fine)

Wet Ingredients

  • 3 large eggs (room temperature)
  • 1 3/4 cups granulated sugar
  • 2 Tbsp orange zest (freshly grated)
  • 3/4 cup olive oil (extra virgin)
  • 1/2 cup orange juice (freshly squeezed)
  • 3/4 cup buttermilk (room temperature)

For Garnish

  • Powdered sugar
  • Orange slices (optional)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then set it aside to ensure the cake doesn’t stick.
  2. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and fine sea salt to ensure even distribution and a light texture.
  3. Beat eggs, sugar, and orange zest: In a separate large mixing bowl, use an electric mixer to beat the eggs, granulated sugar, and freshly grated orange zest for about 4 minutes until the mixture becomes light and fluffy. Scrape down the sides with a spatula as needed to mix thoroughly.
  4. Incorporate olive oil: Reduce the mixer speed to low and gradually drizzle in the extra virgin olive oil. Continue beating until the oil is evenly distributed throughout the mixture.
  5. Add half of the flour mixture: Keeping the mixer on low, add about one cup of the sifted dry ingredients mixture and beat until just blended.
  6. Add orange juice and buttermilk: Pour in the freshly squeezed orange juice and room temperature buttermilk. Beat the mixture until they are fully incorporated.
  7. Add remaining flour mixture: Add the rest of the flour mixture and beat on low speed until just combined. Avoid overmixing to keep the cake tender.
  8. Pour batter and bake: Transfer the batter into the prepared springform pan and bake in the preheated oven for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Cool cake: Place the pan on a wire rack and let it cool for 30 minutes. Then release the springform ring carefully and allow the cake to cool completely.
  10. Garnish and serve: Dust the cooled cake with powdered sugar. Optionally, garnish with fresh orange slices before slicing and serving.
  11. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • Ensure eggs and buttermilk are at room temperature to help the batter mix evenly and maintain a smooth texture.
  • Use freshly grated orange zest and freshly squeezed orange juice for the best flavor.
  • Do not overmix the batter once the flour is added to avoid developing gluten which can make the cake dense.
  • Baking times may vary slightly depending on your oven, so start checking the cake at 50 minutes.
  • For a vegan variation, substitute eggs with flax eggs and use plant-based buttermilk alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/olive-oil-orange-cake-recipe/