This is an exquisite cake, simple on style yet full on flavor with notes of orange swirling through a luscious egg batter. And instead of butter, extra-virgin olive oil is added for a lovely richness.
Making an olive oil cake had been on my āto doā list for years. After one bite, I could only ask why did I wait so long!
Similar to a pound cake, this dessert has not one bit of butter. The batter starts with eggs, sugar, and fresh orange zest blended with cake flour plus almond flour to lend a subtle nuttiness. Milk, found in traditional cake batters, is replaced with a splash of Cointreau, orange juice, and pure vanilla extract – the olive oil replaces the butter.
Baked until golden and finished with an additional brushing of that beautiful olive oil.
Wrapped to mellow overnight, the result is a gorgeous cake with a tender crumb and a delicate hint of citrus throughout.
Easy enough for a casual gathering and easily dressed up for special guests!
Donāt wait years to try this!
Olive Oil and Orange Cake
1 cup plus 4 tablespoons sugar, divided
3 extra-large eggs
Zest from 1 large orange, about 1 tablespoon
1-Ā¼ cups of good quality extra-virgin olive oil plus 2 tablespoons, divided
2 cups cake flour
ā cup almond flour
2 teaspoons baking powder
Ā½ teaspoon baking soda
Ā½ teaspoon kosher salt
3 tablespoons Cointreau
3 tablespoons orange juice
2 teaspoons pure vanilla extract
Whipped cream and fresh orange slices for garnish, optional
Spray the bottom and sides of a 9ā springform pan with a cooking spray. Line the bottom of the pan with parchment paper and spray it with cooking spray as well. Sprinkle about 1-Ā½ tablespoons of the sugar into the pan, turning to coat the bottom and the sides. Preheat oven to 400-degrees.
Place the eggs along with 1 cup and 2 tablespoons of the sugar plus the orange zest into a large mixing bowl. Beat on high for 5 to 6 minutes, until the mixture is a pale yellow and thickened.
Slowly pour 1-Ā¼ cups of the olive oil into the eggs and sugar, blending in on high speed. Beat for an additional 1 to 2 minutes.
In a separate bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and kosher salt.
In a small measuring cup whisk the Cointreau, orange juice, and vanilla extract.
Add about ā of the dry ingredients using low speed to blend into the batter. Pour in about half of the Cointreau mixture. Repeat, ending with the dry ingredients and blending just until the flour disappears, scraping down the sides and bottom of the bowl as needed.
Pour the cake batter into the springform pan and sprinkle the top with the remaining 1-Ā½ teaspoon of sugar.
Place the cake in the oven and drop the temperature to 350-degrees. Bake for 40 to 50 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Poke holes into the top of the cake with a toothpick then brush on the remaining 2 tablespoons of olive oil.
Carefully run a knife around the edges and release the cake from the pan. Continue cooling the cake on the wire rack. When the cake is completely cool wrap it in plastic film and let it set overnight.
Gently peel the parchment off the bottom of the cake and transfer to a cake platter.
Serve plain for with a dollop of whipped cream and a slice of fresh orange!
Serves 8 to 10. Since my original post I discovered precut parchment sheets and rounds for baking from King Arthur Baking – they are a huge time saver!
Olive Oil and Orange Cake
Equipment
- 9" springform pan, bottom lined with parchment paper
- Electric mixer
- Pastry brush
- Wire rack
Ingredients
- 1 cup plus 4 tablespoons sugar, divided
- 3 extra-large eggs
- Zest from 1 large orange, about 1 tablespoon
- 1-Ā¼ cups good quality extra-virgin olive oil plus 2 tablespoons, divided
- 2 cups cake flour
- ā cup almond flour
- 2 teaspoons baking powder
- Ā½ teaspoon baking soda
- Ā½ teaspoon kosher salt
- 3 tablespoons Cointreau
- 3 tablespoons orange juice
- 2 teaspoons pure vanilla extract
- Whipped cream and fresh orange slices for garnish, optional
Instructions
- Spray the bottom and sides of a 9ā springform pan with a cooking spray. Line the bottom of the pan with parchment paper and spray it with cooking spray as well. Sprinkle about 1-Ā½ tablespoons of the sugar into the pan, turning to coat the bottom and the sides. Preheat oven to 400-degrees.
- Place the eggs along with 1 cup and 2 tablespoons of the sugar plus the orange zest into a large mixing bowl. Beat on high for 5 to 6 minutes, until the mixture is a pale yellow and thickened.
- Slowly pour 1-Ā¼ cups of the olive oil into the eggs and sugar, blending in on high speed. Beat for an additional 1 to 2 minutes.
- In a separate bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and kosher salt.
- In a small measuring cup whisk the Cointreau, orange juice, and vanilla extract.
- Add about ā of the dry ingredients using low speed to blend into the batter. Pour in about half of the Cointreau mixture. Repeat, ending with the dry ingredients and blending just until the flour disappears, scraping down the sides and bottom of the bowl as needed.
- Pour the cake batter into the springform pan and sprinkle the top with the remaining 1-Ā½ teaspoon of sugar.
- Place the cake in the oven and drop the temperature to 350-degrees. Bake for 40 to 50 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Poke holes into the top of the cake with a toothpick then brush on the remaining 2 tablespoons of olive oil.
- Carefully run a knife around the edges and release the cake from the pan. Continue cooling the cake on the wire rack.
- When the cake is completely cool wrap it in plastic film and let it set overnight. Gently peel the parchment off the bottom of the cake and transfer to a cake platter.
- Serve plain for with a dollop of whipped cream and a slice of fresh orange!
