Description
This Orange Olive Oil Cake is a moist, flavorful dessert perfect for citrus lovers. Featuring a tender crumb enriched with olive oil and fresh orange zest, the cake is complemented by a luscious homemade orange curd and a light whipped cream topping. Ideal for gatherings or a special treat, this cake offers a lovely balance of sweet and tangy with a refreshing texture.
Ingredients
Cake
- 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
- 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
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents and flavor.
- Mix Wet Ingredients: In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice, orange zest, and milk, mixing continuously until the mixture is smooth and fully incorporated.
- Combine Batter: Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Take care not to overmix to keep the cake tender. Pour the batter into a prepared cake pan and smooth the top with a spatula.
- Bake the Cake: Bake the cake for 35-40 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then carefully run a knife around the edges before removing it from the pan. Allow it to cool completely on a wire rack to prevent sogginess.
- Make 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 butter one piece at a time until smooth. Cover with plastic wrap pressed directly on the surface and refrigerate until chilled.
- Prepare Whipped Cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. This will provide a light topping for the cake.
- Serve: Once the cake has cooled, serve with a dollop of whipped cream and a spoonful of orange curd on top for a fresh and indulgent flavor experience.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If topped with whipped cream and orange curd, keep refrigerated and consume within 5 days.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative in the curd.
- To make dried oranges for garnish, thinly slice oranges and dry them in a low oven or dehydrator until crisp.
- Ensure cake is fully cooled before frosting to prevent melting the whipped cream.
- You can prepare the orange curd a day ahead to save time and allow flavors to develop.
- Use high-quality extra virgin olive oil for the best flavor balance in the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
