The Orange and Olive Oil Cake is tender and moist with a fresh hint of orange. The olive oil offers a unique flavor to compliment the citrus.
This beautiful cake is absolutely amazing. The Orange-and-Olive Oil Cake is tender and moist with a delicious hint of orange.
There’s a bowl on my kitchen counter. In it are oranges, apples, pears, kiwi and bananas. At one point it also contained a few apricots, but I don’t think they managed to make it 24 hours before being eaten.
The other fruit, however, has been here a while. It’s all a part of our attempt to get Sophie to eat healthy. While she has to ask permission (and more often than not gets told no) for a sweet snack, she’s able to eat anything from that bowl that she wants, any time she wants.
The kicker is that she won’t do it. When I asked her about it recently, I was given this reason for opting to eat nothing instead of a piece of fruit. First, the bananas had little (minuscule) dots of brown on them. The pear also had a (one) brown spot.
The kiwi looked too strange and fuzzy and the apples hurt her loose (it’s fallen out since then) tooth. The oranges, which don’t spot, aren’t fuzzy and wouldn’t hurt her tooth, are too messy.
You know what I do when someone gives me that semi-understandable, yet utter ridiculous reason for not eating fruit?
I make cake.
I’ve always been a fan of citrus cakes so I’m not surprised that I liked this as much as I did. While Sophie didn’t care for it too much, Doug felt the same way I did. I’ll be making this again.
- Unsalted butter for greasing
- 2 cups self-rising flour plus more for dusting
- 4 large eggs
- 1 cup granulated sugar
- 2 tablespoons finely grated orange zest
- ½ teaspoon kosher salt
- 1 cup fresh orange juice
- 1 cup extra-virgin olive oil
- Preheat the oven to 350°. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and the side ?of the pan and dust with flour.
- In a large bowl, using an electric mixer, beat the eggs with the granulated sugar, orange zest and salt. In a medium bowl, combine the orange juice and olive oil. At low speed, gradually beat the orange juice mixture into the egg mixture. Beat in the 2 cups of flour in 3 additions until a smooth batter forms.
- Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely; unmold and discard the paper. Dust with confectioners’ sugar and serve.
I'm a mom who loves to cook and I'm taking on the challenge of making magazine recipes at home; without a sous chef, without a test kitchen, without an endless food budget. The result is the truth about how well a recipe comes together, how good it tastes, and how accurate the ingredients and instructions are. For those who want to know before they try, this is for you.