This Orange Olive Oil Cake is a delightful and surprisingly simple dessert, perfect for your quick cake recipes repertoire. You’ll love its moist texture and vibrant citrus flavor, making it an ideal treat for any occasion.
Key Ingredients & Substitutions
- Oranges: Use fresh oranges for the best zest and juice. Navel or Valencia oranges work well.
- Olive Oil: A good quality extra virgin olive oil enhances the cake’s unique flavor. You can use a lighter olive oil if you prefer a more subtle taste.
- All-Purpose Flour: This provides the cake’s structure.
- Sugar: Granulated sugar is perfect here.
- Eggs: Large eggs bind the ingredients together.
- Baking Powder & Baking Soda: These leavening agents help your cake rise beautifully.
- Milk: Any kind of milk works here, from whole to non-dairy.
Ingredients
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ¾ cup (180ml) extra virgin olive oil
- ½ cup (120ml) milk
- Zest of 1 large orange
- ¼ cup (60ml) fresh orange juice
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: 350
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, grater
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 it with parchment paper for easy removal. This ensures your quick cake recipe bakes perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This creates the base for your delicious Orange Olive Oil Cake.
3. Mix Wet Ingredients
In a large bowl, whisk the granulated sugar and eggs together until light and fluffy. Gradually whisk in the olive oil, milk, orange zest, and orange juice until well combined.
4. Combine Wet and Dry
Add the dry ingredients to the wet ingredients in three additions, mixing gently until just combined after each addition. Be careful not to overmix, as this can make your cake tough.
5. Bake Your Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This is a key step for any quick cake recipe.
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 the powdered sugar and orange juice together until smooth, then drizzle over the cooled cake.
Variation Ideas
- Lemon Twist: Substitute oranges with lemons for a zesty lemon olive oil cake.
- Nutty Addition: Fold in ½ cup of chopped pistachios or almonds into the batter for added texture.
- Berry Burst: Add ½ cup of fresh blueberries or raspberries to the batter before baking.
- Spiced: Include a pinch of cardamom or cinnamon for a warm, aromatic flavor.
Storage Instructions
Store your Orange Olive Oil Cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s wrapped well to prevent it from drying out.
Frequently Asked Questions
Can I use bottled orange juice?
Yes, you can, but fresh orange juice will give your cake a brighter, more intense flavor.
Why is my cake dense?
Overmixing the batter can develop the gluten too much, resulting in a dense cake. Mix only until the ingredients are just combined.
Can I make this cake in a different pan?
Yes, you can use a loaf pan or a bundt pan, but baking times may vary. Adjust accordingly until a skewer comes out clean.
Is olive oil noticeable in the cake?
A good quality, mild olive oil will add a subtle fruitiness and moisture without an overpowering “olive” taste.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature before serving.
What kind of olive oil should I use?
A light or medium-intensity extra virgin olive oil works best. Avoid very strong, peppery olive oils unless you specifically want that flavor profile.