Description
This Orange Olive Oil Cake is a moist, flavorful, and easy-to-make cake that combines the bright zest and juice of fresh oranges with the richness of extra virgin olive oil. Perfect for a simple dessert or an afternoon snack, it’s light, slightly sweetened, and dusted with confectioners’ sugar for a delicate finish.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup 2% milk
- 1 tablespoon grated orange zest
- 3 tablespoons orange juice
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- Confectioners’ sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round baking pan and line it with parchment paper to ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, use a hand or stand mixer to beat the eggs on high speed for three minutes until fluffy. Gradually add the sugar while continuously beating until the mixture thickens and becomes pale.
- Add Olive Oil and Flavorings: Slowly beat in the extra virgin olive oil, followed by the 2% milk, orange zest, and orange juice. Mix until all ingredients are thoroughly combined to form a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Incorporate Dry Ingredients: Gently fold the flour mixture into the wet egg mixture until just combined. Avoid overmixing to maintain the cake’s light texture.
- Pour and Spread Batter: Pour the batter into the prepared pan and use a mini offset spatula, butter knife, or back of a spoon to spread the batter evenly across the pan surface for uniform baking.
- Bake: Place in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean when done.
- Cool the Cake: Allow the cake to cool completely to room temperature in the pan to prevent crumbling. Once cooled, remove the cake from the pan and peel off the parchment paper.
- Serve: Dust the top with confectioners’ sugar. Slice the cake into portions, serve, and enjoy the moist, citrus-infused delight.
Notes
- This simple yet flavorful snacking cake is perfect for any occasion and is highly popular in many households.
- Consider baking a double batch for larger gatherings or to keep some on hand for later, as it stores well.
- The use of extra virgin olive oil adds a subtle fruity flavor and moist texture compared to butter-based cakes.
- Ensure not to overmix the batter after adding flour to keep the cake tender and light.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 214
- Sugar: 14g
- Sodium: 126mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 38mg
