This cake is a delightful blend of flavors and textures. It’s super soft and moist crumb is achieved with the use of olive oil, while the bright citrus notes from orange zest, orange juice, and a touch of Grand Marnier add an amazing depth of flavor. This easy, no-mixer cake is unique and refined, with the orange flavor shining through in every bite. It’s a truly incredible dessert that’s sure to impress!”
“Discover the joy of baking with this easy, one-bowl, no-mixer orange cake infused with olive oil. A revelation after nearly a decade of blogging and baking countless cakes, this recipe is a standout. Its supremely soft, tender, and exceedingly moist crumb is a testament to the unique addition of olive oil. This cake is surprisingly light and airy, defying expectations of a heavy or dense dessert.”
“The olive oil cake is truly a sight to behold, as you can almost see the moistness oozing from it. Despite the generous use of olive oil, it doesn’t taste greasy at all; instead, it stays wonderfully moist for days. I once forgot about a portion of this cake in the cupboard, and to my surprise, a week later, it was just as good as the first day, if not even more moist. It’s hard to explain how that happens, but it’s truly a testament to the cake’s quality.
I cannot emphasize enough how amazing this cake is—it’s a personal favorite of mine for sure. What sets it apart is that it’s not overly sweet, making it perfect for serving after a fancier dinner party with equally rich or luxurious food. I liken this olive oil orange cake to the ones you’d find in fancy restaurants; they’re never sugar bombs, even the chocolate ones. They tend to be more refined and feature unique flavor pairings that you don’t encounter often.
I can’t wait to make this olive oil cake again, especially in the winter for holiday parties and events. It’s the kind of cake that becomes a talking piece, rather than just another chocolate cake that we’ve all had a zillion times. It’s unique and different in the best possible way. I gave half of the cake to some ladies at my daughter’s school, and they absolutely loved it. Every time I’ve encountered them since, they are still thanking me for introducing them to this amazing cake!”
“This orange and olive oil cake is a delightful treat made with fresh-squeezed orange juice, orange zest, and olive oil. It’s moist, delicious, and perfect for enjoying with coffee or tea. What’s more, it tastes better with each passing day, so don’t hesitate to make it in advance.
A recent visit to the Temecula Olive Oil Company’s shop was a game-changer, forever altering how I think about olive oil. I learned so much, including the best way to mill olives (with a stone mill) and the enemies of olive oil: light, time, and heat. Their olive oil is not only delicious but also a great local source for such a staple ingredient.
Using the TOOC’s citrus extra-virgin oil in this longtime family favorite cake made it taste even more delicious than ever before. Despite not using fresh-squeezed orange juice, the cake was a hit. It puffs up slightly when it bakes and sinks as it cools, creating a wonderfully rustic appearance. To serve, simply dust it with powdered sugar; it’s so moist and flavorful on its own that frosting or glaze is unnecessary. Plus, it keeps well for days and may even improve in flavor, so feel free to make it ahead of time.”
Ingredients:
- This recipe features an orange cardamom olive oil cake that is both flavorful and easy to make.
- The cake uses basic baking ingredients along with fresh oranges and cardamom for a unique flavor profile.
- Extra virgin olive oil, preferably a fruity or neutral-tasting variety like California olive oil, is recommended for this cake.
- All-purpose flour forms the base of the batter, but a gluten-free flour alternative can be used for those with dietary restrictions.
- Kosher salt is included to enhance the flavors of the other ingredients.
- Baking powder and baking soda are used together to help the cake rise.
- Granulated sugar is used to sweeten the cake and enhance the orange flavor.
- Ground cardamom adds a warm, pungent flavor with subtle lemony undertones that complement the orange.
- Eggs are used to provide structure to the cake.
- Both orange zest and orange juice are used to enhance the orange flavor in the cake.
- Milk, either whole milk or a plant-based alternative, is used to create a smooth batter.
- Confectioner’s sugar, also known as powdered sugar, is optional but recommended for sprinkling on top of the cake for added sweetness and presentation.
Steps to Prepare Olive Oil Cake
Making this orange olive oil cake is a simple and delightful process that results in a moist and flavorful treat. Here’s a detailed step-by-step guide:
- Preheat and Prepare:
Preheat your oven to the specified temperature (usually around 350°F or 180°C) and prepare a 9-inch (23 cm) springform pan by greasing it and lining the bottom with parchment paper.
- Whisk Wet Ingredients:
In a large mixing bowl, whisk together the wet ingredients. This typically includes extra virgin olive oil, eggs, freshly squeezed orange juice, and grated orange zest. Whisk until the mixture is well combined and slightly frothy.
- Combine Dry Ingredients:
In a separate bowl, combine the dry ingredients. This usually includes all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Whisk the dry ingredients together until they are evenly mixed.
- Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour Batter into Pan:
Pour the cake batter into the prepared springform pan, spreading it evenly with a spatula.
- Bake the Cake:
Place the pan in the preheated oven and bake the cake until it is golden brown and a toothpick inserted into the center comes out clean. This typically takes about 30-40 minutes, but the exact time may vary depending on your oven.
- Cool the Cake:
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- Serve and Enjoy:
Once the cake has cooled completely, it is ready to be served. You can dust it with powdered sugar for a decorative touch or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
The Advantages of Baking with Olive Oil
Olive oil is a versatile ingredient that can be used in a variety of recipes, from baked goods like banana walnut bread, Italian apple olive oil cake, and chocolate olive oil cake to savory dishes. It’s a key component of the Mediterranean Diet, known for its health benefits. When used in baking, olive oil adds moisture and helps keep cakes tender, especially when stored at room temperature. It’s a healthier alternative to butter, as it is high in heart-healthy monounsaturated fats and low in saturated fats, which can help improve cholesterol levels. When selecting olive oil for baking, it’s important to choose a high-quality extra virgin olive oil with a flavor profile that complements the other ingredients. Avoid using strongly flavored olive oils, like Early Harvest Greek Extra Virgin Olive Oil, in sweet recipes, as they can be too peppery. Instead, opt for a fruity and delicately flavored variety, such as California olive oil, to enhance the overall flavor of your baked goods.
Conclusion:
The Orange Olive Oil Cake is a culinary masterpiece that embodies the essence of Mediterranean flavors and textures. From its inception to the final bite, every aspect of this cake is meticulously crafted to deliver a sensory experience unlike any other.
At the heart of this creation lies the harmonious marriage of two seemingly disparate ingredients: olive oil and oranges. The olive oil, with its rich and fruity undertones, not only lends a unique flavor profile to the cake but also imparts a moist and tender texture that is unparalleled. It adds a depth of complexity that elevates the overall taste, making each bite a symphony of flavors dancing on the palate.
Complementing the olive oil is the vibrant zest and juice of fresh oranges, which infuse the cake with a burst of citrusy brightness. This infusion not only enhances the aroma but also imparts a refreshing tanginess that tantalizes the taste buds. With each bite, the flavors of the oranges meld seamlessly with the richness of the olive oil, creating a harmonious balance that is nothing short of sublime.
Beyond its exquisite taste, the Orange Olive Oil Cake is a testament to simplicity and elegance. Its preparation is straightforward, yet the result is a stunning masterpiece that is sure to impress even the most discerning palate. Whether enjoyed on its own as a simple pleasure or dressed up with a dollop of freshly whipped cream or a scoop of velvety ice cream, this cake is a versatile delight that is perfect for any occasion.
In conclusion, the Orange Olive Oil Cake is more than just a dessert—it is a culinary journey that transports the senses to the sun-drenched shores of the Mediterranean. With its tantalizing flavors, sumptuous texture, and effortless charm, it has rightfully earned its place as a timeless classic in the world of baking.
Baking Tips for Perfecting Your Orange Olive Oil Cake
For the best results, use a 9-inch springform cake pan when making this olive oil cake. This type of pan is ideal because the cake rises quite high, reaching about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. Using a regular 9-inch cake pan, which is typically shallower at only about 1 1/2 to 2 inches deep, will likely result in the cake overflowing during baking.
If you’re hesitant to buy a full bottle of Grand Marnier for this recipe, you can opt for mini bottles instead. These smaller bottles contain approximately 1/4 cup of liquid, which is the perfect amount for this cake.
When it comes to baking, this cake requires a relatively cool oven and a longer baking time. It’s normal to see a small circular patch on the top of the cake that appears to be burning early in the baking process. However, this patch won’t darken much more, and when the cake is fully baked, it will be approximately the same color as the initial dark patch.
FAQ’S
How can I store olive oil cake to keep it fresh for longer?
Your olive oil cake will keep well for 4 days in an airtight container at room temperature. If frosted, it needs to be kept refrigerated. Let the cake cool fully before storing.
Is it advisable to refrigerate olive oil cake?
When you indulge in this cake, you’ll experience the delicate floral tones and refreshing zest of lemon. For storage, place the olive oil cake in an airtight container and keep it at room temperature for up to four days. If you decide to frost or add fruit to the cake, refrigeration will be necessary.
Is it okay to leave a cake in the fridge overnight?
To store a cake overnight, ensure it’s fully covered to prevent air exposure and maintain the correct temperature. Wrap the cake in foil or plastic wrap and place it in an airtight container. Refrigerate the cake overnight for freshness.
What could be the reason for my cake not turning out fluffy?
Most cakes begin by creaming butter and sugar together. During this process, butter traps air, which expands when the cake is baked, resulting in a fluffy texture. If the butter is not creamed properly, it fails to trap air, leading to a dense cake.
Is it advisable to cover a cake with aluminum foil?
Using aluminum foil moderates the oven’s heat, ensuring a gentle and even cooking process. To prevent over-browning, if your cake’s top browns too quickly, loosely cover it with aluminum foil to protect it from direct heat.
What are the signs that indicate a cake has spoiled?
A cake that has spoiled will emit an “off” odor, potentially sour or musky. Additionally, changes in color, like yellowing of the frosting, can be a sign of spoilage.
What could be the reason for a sponge cake being dry?
If there’s too much flour and too little fat, like butter or oil, in a recipe, the resulting cake is likely to be dry and hard.
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