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0 from 15 votes

Orange Olive Oil Cake

A fragrant, and moist orange cake that stands on its own.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 336 kcal
Course: Cake
Cuisine: Italian

Ingredients

  • 3 eggs large, preferable pasture raised
  • 1 ¼ cup sugar
  • 2 ⅛ cups flour all purpose
  • 2 ½ tsp baking powder OR 1 packet Paneangeli Italian baking powder
  • 4 oz olive oil lighter olive oil is best in this recipe
  • 1 pinch salt
  • 100 g ricotta drained
  • 1 orange organic, thin-skinned and sweet

Instructions

    Cup of Yum
  1. Prepare an 8" springform pan. Grease with butter, flour and set aside.Preheat oven to 350ºF (175ºC)
  2. Beat the eggs and sugar together until pale and thick (stand mixer or hand mixer both work.)
  3. Sift the flour, baking powder/Paneangeli and salt together. Then add about a third of the sifted ingredients into the sugar and eggs and mix.
  4. Add about one third of the oil alternately with the flour until all of it has been used. Next, mix in the ricotta until it’s completely incorporated.
  5. Scrub the orange with baking soda, cut into pieces and remove the seeds. Purée the orange in a Vitamix or food processor until there are no big pieces.
  6. Add to the batter and mix well, then pour the batter into prepared springform pan.
  7. Shake the pan gently to even out the batter then place into the oven.
  8. Bake for about 55 minutes, checking with a skewer before removing from the oven. Allow to cool in pan for 10 to 15 minutes before taking off the side and bottom. Place on cooling rack to cool completely before serving.
  9. If desired, dust with powdered/confectioner’s sugar. Slice and serve (or freeze.)

Notes

  • I recommend using Paneangeli Italian baking powder as it give a classic Italian flavor you'll miss if you use standing baking powder and vanilla.
  • If you don't have ricotta, use Greek yogurt, sour cream or labne.
  • This recipe works in a loaf pan, too.
  • No need to refrigerate this cake as long as it's consumed within 2 days in normal room temps.
  • This cake freezes perfectly. Keep in an airtight container, wrapped in paper, in the freezer for no longer than 1 month.

Nutrition Information

Serving 1 Calories 336kcal (17%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 54mg (18%) Sodium 138mg (6%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 146IU (3%) Vitamin C 7mg (8%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 336

% Daily Value*

Serving 1
Calories 336kcal 17%
Carbohydrates 47g 16%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 54mg 18%
Sodium 138mg 6%
Potassium 82mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 146IU 3%
Vitamin C 7mg 8%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.