Orange Olive Oil Cake
User Reviews
4.5
Orange Olive Oil Cake
Description
The Orange Olive Oil Cake combines 1⅓ cups of extra-virgin olive oil with eggs, whole milk, grated orange zest, freshly squeezed orange juice, and Grand Marnier liqueur. These wet ingredients are mixed with granulated sugar before folding in a mixture of flour, kosher salt, baking powder, and baking soda. The batter is thin but uniform and poured into a well-prepared, deep 9-inch springform pan to allow its substantial rising.
Baking at a moderate 325°F for approximately 70 to 75 minutes ensures the cake cooks evenly without over-browning. The low and slow approach avoids burning the surface despite occasional darker patches that are normal and harmless. Once cooled, the cake is lightly dusted with confectioners’ sugar to complement its citrus aroma and slightly dense crumb texture.
This cake can be stored airtight at room temperature for up to one week. The citrus and olive oil together create a moist and fragrant dessert suitable for gatherings or everyday enjoyment. Grand Marnier enhances the orange flavor with gentle complexity.
Ingredients
- 1 ⅓ cups extra-virgin olive oil
- 3 egg large
- 1 ¼ cups milk whole
- 1 ½ tablespoons orange zest grated
- ¼ cup orange freshly squeezed juice
- ¼ cup Grand Marnier
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons kosher salt or to taste
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners’ sugar prior to serving.
Notes
- This cake should be baked in a deep 9-inch springform pan to accommodate its rise and avoid overflow.
- Bake low and slow at 325°F for about 70-75 minutes; occasional darker spots on top are normal and do not indicate burning.
- The cake keeps well airtight at room temperature for up to one week.
- The Grand Marnier adds depth to the orange flavor but can be omitted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 583kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 59mg | 20% |
| Sodium | 327mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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