Moist and Flavorful Orange Olive Oil Cake Recipe

If you love moist cakes, this orange olive oil cake is just what you need. It’s incredibly easy to make, and with the help of a food processor, you can prepare it in just 15 minutes. The fresh, fragrant taste of oranges makes this cake a perfect dessert for the citrus season. Plus, the olive oil adds a lovely richness and moisture, making it both delicious and healthy. Whether you’re enjoying a casual afternoon treat or need something light and flavorful for a gathering, this cake is sure to impress. Plus, it’s a great option for those looking for a dairy-free or healthier cake alternative.

Total Time: 1 Hour

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Serves: 8

Ingredients for Orange Olive Oil Cake:

• 2 medium oranges
• 1 cup sugar
• 3 large eggs
• 1 cup olive oil
• 2 tablespoons yogurt
• 1 cup cornmeal
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
• 1 packet baking powder (about 2 teaspoons)
• ½ teaspoon ground cinnamon
• A pinch of salt
• 1 ½ cups all-purpose flour

Tips for the Best Orange Olive Oil Cake

One of the key tips when making this cake is to avoid using the white pith (the bitter part of the peel) when zesting the oranges. The zest gives the cake its fresh citrus flavor, but the white parts can make it taste bitter. Use a vegetable peeler or fine grater to carefully peel only the outer skin of the oranges, making sure to leave behind any white parts.

Another important step is to mix the ingredients gently and avoid over-mixing the batter. It’s normal for the batter to have a few lumps from the flour and cornmeal; don’t worry—they’ll disappear during baking.

If you’re using a food processor, you can blend everything together quickly, but be careful not to over-process the mixture, as it can affect the texture. Just blend until the mixture is smooth and well-combined.

How to Make Orange Olive Oil Cake

1. Prepare Your Pan: Start by preparing a 9-inch round cake pan (or a similar sized baking dish). Grease the pan with butter or olive oil and lightly dust it with flour. Alternatively, you can line the pan with parchment paper to ensure the cake comes out easily. Once prepared, place the pan in the refrigerator to keep it cool while you mix the batter.
2. Zest and Juice the Oranges: Use a vegetable peeler or a fine grater to remove the zest from the oranges. Be sure not to include any of the bitter white pith. Cut the oranges in half, remove any seeds, and juice them. Set the zest and juice aside.
3. Blend Wet Ingredients: In a food processor or blender, combine the orange zest, orange juice, and sugar. Pulse until smooth. Add the eggs, olive oil, and yogurt, and continue blending until you have a uniform batter.
4. Add Dry Ingredients: Remove the blade from the food processor, and add the cornmeal, vanilla sugar (or extract), baking powder, ground cinnamon, and a pinch of salt. Stir the dry ingredients into the wet mixture using a spatula, ensuring everything is evenly mixed. Finally, add the all-purpose flour and fold it into the mixture until just combined. Don’t overwork the batter—it’s okay if there are a few lumps.
5. Bake: Pour the batter into the prepared cake pan and smooth out the top. Place the pan in a preheated oven at 350°F (180°C) and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
6. Cool and Serve: Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack. Before serving, you can dust the top with powdered sugar for a sweet finish. Optional: Garnish with thin orange slices or orange zest for an added touch.

Baking Tips for Perfect Orange Olive Oil Cake

• Avoid Opening the Oven: For the first 30 minutes of baking, try not to open the oven door, as this can cause the cake to deflate and prevent it from rising properly. Only open the door to check the cake near the end of the baking time.
• Don’t Overmix: It’s important not to overmix the batter once the flour is added. Overmixing can make the cake dense instead of light and airy. Mix just until combined.
• Rest Before Serving: Allow the cake to cool completely before serving. This helps the flavors develop, and the texture firms up nicely, making it easier to slice.

Serving Suggestions

Once the cake has cooled, dust the top with powdered sugar for a simple and elegant touch. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you’d like to add a little extra indulgence. For a citrusy twist, garnish the cake with fresh orange slices or a sprinkle of fresh orange zest. This cake is perfect for afternoon tea, a light dessert, or any occasion that calls for a fresh, flavorful treat.

Customization

Feel free to make adjustments to suit your taste. You can add a handful of chopped nuts (like almonds or walnuts) to the batter for added texture, or replace some of the olive oil with a lighter oil if preferred. If you’re a fan of spices, you could also experiment with adding a pinch of ground ginger or nutmeg for a warmer flavor profile.

Enjoy baking, and feel free to add or subtract ingredients to suit your preferences!