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Orange Olive Oil Cake
5 from 12 votes

Orange Olive Oil Cake

Orange Olive Oil Cake is a moist cake flavored with fresh orange zest and juice, olive oil, and a blend of flour, sugar, and eggs. An optional orange curd and whipped cream topping add richness. The cake is baked until golden, with a tender crumb and bright citrus notes, suitable for a simple dessert or teatime treat.

Prep Time
15 mins
Cook Time
30 mins
Servings: 12
Course: Dessert
Cuisine: Italian

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 egg
  • 1 cup milk or buttermilk, whole
  • 1 1/2 to 2 Tablespoons orange zest
  • 2 teaspoons orange juice (freshly squeezed)
ORANGE CURD (optional):
  • 1 Tablespoon orange zest
  • 1/2 cup orange juice about 1-2 oranges, fresh
  • 1/2 cup sugar
  • 3 large egg yolk
  • 1/2 teaspoon cornstarch
  • 3 Tablespoons butter
WHIPPED CREAM:
  • 8 ounces heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
DECORATIONS:
  • dried oranges can use sweetened dried oranges

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice and orange zest, mixing until smooth.
  3. 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.
  4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. 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:
  1. 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:
  1. 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.
  2. 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

  • Grease the cake pan thoroughly with olive oil or non-stick spray, and line the bottom with parchment paper for easy removal.
  • Lightly dust the pan sides with flour, tapping out excess, to prevent sticking during baking.
  • A 9-inch round pan with removable bottom or springform pan works best for this cake.