This orange olive oil cake is a wonderfully moist cake recipe, simple to make, and bursting with citrus flavor. It’s an effortlessly elegant dessert perfect for any occasion, proving that moist cake recipes don’t need to be complicated.
Key Ingredients & Substitutions:
- Oranges: Use fresh navel or Valencia oranges for best zest and juice.
- Olive Oil: A good quality extra virgin olive oil is crucial for flavor; avoid strong, peppery oils.
- All-Purpose Flour: A gluten-free baking blend can be substituted cup-for-cup.
- Granulated Sugar: Can be reduced slightly if you prefer less sweetness.
- Eggs: No substitutes recommended for this recipe.
- Baking Powder/Soda: Essential for leavening; ensure they are fresh.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup extra virgin olive oil
- ½ cup fresh orange juice (from 1-2 oranges)
- 2 tablespoons orange zest (from 1-2 oranges)
- ½ teaspoon vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 8-10
- Calories per serving: Approximately 350-400 (cake only)
- Tools needed: 9-inch round cake pan, whisk, mixing bowls, grater/zester.
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, or line with parchment paper. This ensures your moist cake recipe doesn’t stick.
2. Whisk Dry Ingredients Together
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later. This creates an even distribution of leavening agents.
3. Combine Wet Ingredients
In a large bowl, whisk the granulated sugar and eggs together until light and fluffy. Gradually whisk in the olive oil, orange juice, orange zest, and vanilla extract until well combined.
4. Gently Mix Wet and Dry
Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake, and you want a tender, moist cake recipe.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If using, whisk powdered sugar and orange juice for the glaze and drizzle over the cooled cake.
Variation Ideas:
- Lemon-Orange: Substitute half of the orange juice and zest with lemon.
- Nutty Crunch: Add 1/2 cup chopped almonds or pistachios to the batter.
- Spiced: Include a pinch of ground cardamom or cinnamon for a warm flavor.
Storage Instructions:
Store your orange 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 5 days; bring it to room temperature before serving for the best texture of this moist cake recipe.
Frequently Asked Questions:
Q: Can you make this cake in a different pan size?
A: Yes, you can use an 8-inch square pan, but the baking time might vary slightly. Adjust as needed, checking for doneness with a skewer.
Q: Why is my cake dry?
A: Overmixing the batter or overbaking are common culprits. Follow the mixing and baking times closely to ensure a moist cake recipe.
Q: Can you freeze this cake?
A: Yes, freeze the cooled cake (unglazed) wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw at room temperature.
Q: What kind of olive oil is best?
A: A good quality, mild extra virgin olive oil works best. Avoid very strong or peppery varieties that might overpower the orange flavor.
Q: Can you use bottled orange juice?
A: While fresh orange juice provides the best flavor, unsweetened bottled orange juice can be used in a pinch. Don’t skip the fresh zest.
Q: Is this cake dairy-free?
A: Yes, this orange olive oil cake is naturally dairy-free.