Orange Olive Oil Cake

5 from 12 votes

Orange olive oil cake is a moist and delicious dessert that shines with the flavors of extra virgin olive oil and orange. Served with a sprinkle of powdered sugar or a simple orange glaze, this is a crowd pleaser!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: Italian

Servings: slices

Author: James Delmage and Tara

Ingredients

For the cake

2 cups (250g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups (285g) extra virgin olive oil
1 1/4 cups (305g) whole milk
3 large eggs
3 tablespoons orange zest
1/4 cup (60g) orange juice freshly squeezed
1/4 cup (55g) Gran Gala orange liqueur
1 teaspoon vanilla extract

For the glaze

1 cup (130g) confectioner's sugar
2 tablespoons orange juice freshly squeezed
1/4 teaspoon vanilla extract
1/2 teaspoon orange blossom water optional
1 pinch kosher salt

Instructions

For the cake

Preheat the oven to 350f and set the rack to the middle level. Line an oiled 9-inch by 2 inch deep round cake pan with parchment paper.
In a medium-sized bowl, combine the flour, sugar, salt, baking powder, and baking soda and stir until combined. Set aside.
In a large bowl combine the eggs, milk, olive oil, orange juice, Gran Gala, vanilla extract, and orange zest and whisk until combined.
Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be on the thinner side and easy to pour.
Pour the batter into the prepared cake pan and give the cake pan a tap to allow any air to rise to the top.
Place the cake pan in the oven and cook for 55 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before adding the glaze, or serving. If you're not using the glaze, serve plain, or top with powdered sugar. Enjoy!

For the glaze

In a mixing bowl combine the confectioner's sugar, salt, orange juice, vanilla extract, and orange blossom water and whisk until well combined.
Once the cake has cooled, pour the glaze on top of the cake and allow the glaze to harden at room temperature, or you may place in the refrigerator to speed this up.

Notes

Since ovens vary, begin checking the cake at the 50-minute mark.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.

Nutrition