Orange and olive oil cake is a delightful treat, perfect for when you crave something sweet and a little sophisticated. This one bowl cake recipes variation makes baking simple and cleanup a breeze. You’ll love the moist texture and bright citrus flavor.
Key Ingredients & Substitutions:
- Oranges: Use navel or Valencia oranges for the best flavor.
- Olive Oil: Extra virgin olive oil adds richness. You can use a lighter olive oil for a milder taste.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used as a substitute.
- Sugar: Granulated sugar works best.
Ingredients:
Main Ingredients:
- 2 large oranges (about 1 cup puréed)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, blender or food processor, large mixing bowl, whisk
Step-by-Step Instructions:
Prepare Your Oranges
First, wash your oranges thoroughly. Cut them into quarters and remove any seeds. Place the orange pieces, including the peel, into a blender or food processor and purée until smooth. This creates a flavorful base for your one bowl cake.
Mix Wet Ingredients
In a large mixing bowl, combine the puréed oranges, eggs, granulated sugar, and olive oil. Whisk these ingredients together until they are well combined and smooth. This is the heart of your one bowl cake recipes method.
Add Dry Ingredients
Sift the all-purpose flour, baking powder, baking soda, and salt directly into the wet mixture. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; a few lumps are fine.
Bake the Cake
Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma will be amazing as this one bowl cake bakes.
Cool and Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you’re making the glaze, whisk powdered sugar and orange juice until smooth, then drizzle over the cooled cake. Enjoy your delicious one bowl cake.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the batter for an extra bright flavor.
- Almond Flour: Replace 1/4 cup of all-purpose flour with almond flour for a slightly denser texture and nutty taste.
- Orange Slices: Garnish the top with thin, candied orange slices.
- Spice It Up: A pinch of ground cardamom or ginger can add a warm note.
Storage Instructions:
Store your orange and olive oil cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy, bring slices back to room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use bottled orange juice instead of fresh oranges?
A: Using fresh, whole oranges (including the peel) is key for the unique texture and intense flavor of this one bowl cake. Bottled juice will not yield the same results.
Q: Why is my cake sinking in the middle?
A: This can happen if you overmix the batter or if your oven temperature is too low. Ensure you gently fold the dry ingredients.
Q: Can I make this cake in a different pan size?
A: A loaf pan or a bundt pan can work, but baking times will need to be adjusted. Keep an eye on it and test for doneness.
Q: Is olive oil a good choice for baking?
A: Yes, olive oil adds a wonderful richness and moisture to cakes, and it’s a staple in many one bowl cake recipes.
Q: Can I freeze this cake?
A: Yes, you can freeze individual slices or the whole cake (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw at room temperature.
Q: What kind of olive oil should I use?
A: Extra virgin olive oil is recommended for its flavor, but a good quality light olive oil also works well.