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Portuguese Orange Olive Oil Cake

This Portuguese orange olive oil cake has an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 14 to 16 servings
Calories: 530 kcal
Course: Dessert
Cuisine: Portuguese

Ingredients

  • Nonstick baking spray with flour
  • 4 to 5 large navel oranges
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 1 1/2 cups mild, fruity extra-virgin olive oil
  • confectioners' sugar for sprinkling

Instructions

    Cup of Yum
  1. Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
  2. Finely grate the zest of 3 oranges into a medium bowl and rub the sugar into it with your fingertips. Set aside.
  3. Squeeze the juice from 4 oranges. You should have 1 1/2 cups orange juice; if not, squeeze the fifth orange.
  4. In a large bowl, whisk together the flour, baking powder, and salt.
  5. In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the orange sugar and continue to beat until thick and pale yellow, about 3 minutes.
  6. Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Slowly drizzle in the orange juice, with the mixer on its lowest setting, to bring the batter together.
  7. Gently scrape the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil.
  8. When the cake is done, place the pan on a wire rack and let the cake cool in the pan for 15 minutes. (Don't forget to come back after 15 minutes. Seriously. If the cake remains in the pan too long, the sugars begin to cool and stick to the pan.)
  9. Turn the cake out onto the wire rack and let it cool completely. (We know. Resist the temptation.) Place the cake on a covered cake stand and let it sit overnight. ☞ TESTER TIP: Seriously. This dense, moist, fruity cake only gets better with age. Don't even think about taking a bite until the day after you make it—or even the day after that.
  10. Just before serving, dust with confectioners' sugar.

Nutrition Information

Serving 1slice Calories 530kcal (27%) Carbohydrates 72g (24%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 4g (20%) Monounsaturated Fat 18g Trans Fat 1g Cholesterol 66mg (22%) Sodium 318mg (13%) Fiber 2g (8%) Sugar 46g (92%)

Nutrition Facts

Serving: 14to 16 servings

Amount Per Serving

Calories 530

% Daily Value*

Serving 1slice
Calories 530kcal 27%
Carbohydrates 72g 24%
Protein 6g 12%
Fat 25g 38%
Saturated Fat 4g 20%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 318mg 13%
Fiber 2g 8%
Sugar 46g 92%

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