This Orange Olive Oil Cake offers a delightful twist on classic soft cake recipes. You’ll love its tender crumb, bright citrus notes, and moist texture, making it a perfect treat for any occasion. This simple recipe ensures a stunning and delicious dessert with minimal effort.
Key Ingredients & Substitutions:
- Extra Virgin Olive Oil: Use a good quality, mild-flavored olive oil. Vegetable oil or other neutral oils can work, but olive oil provides a unique flavor.
- Fresh Oranges: You’ll need both zest and juice. Lemons or mandarins can be substituted for a different citrus profile.
- All-Purpose Flour: A gluten-free baking blend can be used, but the texture might vary slightly.
- Eggs: Crucial for structure and moisture in soft cake recipes.
Ingredients:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup extra virgin olive oil
- ½ cup fresh orange juice (from 2-3 oranges)
- 1 tablespoon orange zest (from 1-2 oranges)
- ½ teaspoon vanilla extract
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This step is important for easy removal of your soft cake.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. Gradually whisk in the olive oil, orange juice, orange zest, and vanilla extract until well combined.
4. Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your soft cake tough. A few lumps are fine.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool and Glaze (Optional)
Let the cake cool in the pan for 10 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. Drizzle over the cooled cake.
Variation Ideas:
- Lemon-Olive Oil Cake: Substitute lemon zest and juice for orange.
- Rosemary Infusion: Add ½ teaspoon of finely chopped fresh rosemary to the batter for a unique herbal note.
- Almond Flour Boost: Replace ¼ cup of all-purpose flour with almond flour for an even more tender crumb.
- Yogurt Swirl: Swirl ½ cup of plain Greek yogurt into the batter just before baking for added moisture and tang.
Storage Instructions:
Store your Orange Olive Oil Cake at room temperature in an airtight container for up to 3 days. If you prefer to extend its freshness, you can refrigerate it for up to 5 days. For longer storage, slices can be frozen for up to 1 month and thawed at room temperature.
Frequently Asked Questions (FAQ):
Can I use bottled orange juice?
Freshly squeezed orange juice is highly recommended for the best flavor, but bottled can be used in a pinch.
Why is my cake dry?
Overmixing the batter or overbaking can lead to a dry cake. Ensure you only mix until just combined and check for doneness with a skewer.
Can I make this as a loaf cake?
Yes, you can bake this recipe in a loaf pan. Adjust baking time as needed, usually around 50-60 minutes.
What kind of olive oil should I use?
A good quality, mild extra virgin olive oil is best. Avoid very strong or peppery olive oils, which might overpower the orange flavor.
Can I skip the glaze?
Absolutely! The cake is delicious on its own without the glaze.
How do I prevent the cake from sticking to the pan?
Thoroughly greasing and flouring your cake pan is key. You can also line the bottom with parchment paper for extra assurance.