Orange Olive Oil Cake
User Reviews
5
Orange Olive Oil Cake
Description
This cake balances the fruity notes of extra virgin olive oil with fresh orange components, including zest, juice, and Gran Gala orange liqueur, which infuse the batter with aromatic citrus flavors. The combination of baking powder and baking soda along with eggs and milk creates a light and tender crumb. The batter’s thinner consistency helps produce a moist final texture. Baking at 350°F for about 55 minutes results in a fully cooked interior without dryness, verified by a clean toothpick test.
After cooling, the cake can be topped with a simple glaze made from powdered sugar, orange juice, vanilla extract, and optionally orange blossom water, enhancing the citrus character and adding a glossy finish. If preferred, the cake can be served plain or dusted with powdered sugar.
Because ovens vary, monitoring doneness starting at around 50 minutes is advised, particularly reducing temperature if using convection settings. The cake is baked in a 9-inch round pan lined with parchment and greased for easy release.
Ingredients
For the cake
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cups (285g) extra virgin olive oil
- 1 1/4 cups (305g) milk whole
- 3 large egg
- 3 tablespoons orange zest
- 1/4 cup (60g) orange juice freshly squeezed
- 1/4 cup (55g) orange liqueur Gran Gala brand
- 1 teaspoon vanilla extract
For the glaze
- 1 cup (130g) confectioners sugar
- 2 tablespoons orange juice freshly squeezed
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon orange blossom water optional
- 1 pinch kosher salt
Instructions
For the cake
- Preheat the oven to 350f and set the rack to the middle level. Line an oiled 9-inch by 2 inch deep round cake pan with parchment paper.
- In a medium-sized bowl, combine the flour, sugar, salt, baking powder, and baking soda and stir until combined. Set aside.
- In a large bowl combine the eggs, milk, olive oil, orange juice, Gran Gala, vanilla extract, and orange zest and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be on the thinner side and easy to pour.
- Pour the batter into the prepared cake pan and give the cake pan a tap to allow any air to rise to the top.
- Place the cake pan in the oven and cook for 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before adding the glaze, or serving. If you're not using the glaze, serve plain, or top with powdered sugar. Enjoy!
For the glaze
- In a mixing bowl combine the confectioner's sugar, salt, orange juice, vanilla extract, and orange blossom water and whisk until well combined.
- Once the cake has cooled, pour the glaze on top of the cake and allow the glaze to harden at room temperature, or you may place in the refrigerator to speed this up.
Notes
- Check cake for doneness starting at 50 minutes due to oven variability; reduce temperature by 25°F if using convection ovens.
- Use conventional oven settings for best results as recipe was developed for them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 57.2g | 19% |
| Protein | 5.3g | 11% |
| Fat | 28.6g | 44% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 52mg | 17% |
| Sodium | 264mg | 11% |
| Potassium | 101mg | 2% |
| Fiber | 0.7g | 3% |
| Sugar | 38.2g | 76% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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