I’m writing this post completely intoxicated from Mediterranean smells baking in my oven. Fresh orange juice and Italian olive oil infusing in a hot cake pan is making my mouth water. I LOVE LOVE LOVE the flavors of the Mediterranean!
When Mike and I came back from our honeymoon in Italy, I had big tins of potent olive oil with so many amazing flavors I wanted to capture. I searched for a creative way to use this olive oil as a main ingredient for our family dinner we hosted upon our return. It was then, Orange Olive Oil Cake came into our lives and will stay forever.
Notice I said potent olive oil? Extra virgin olive oil is ok, but not ideal. You want to bring out all the unsung flavors in the oil. I hear that this cake is better the next day. I can’t vouch for that because it doesn’t last more than 24 hours here.
Lets talk flours. All-purpose flour? Cake Flour? Pastry Flour? 00 flour?
I have made this recipe with all of the above. All-purpose flour makes the cake dry and slightly dense so I don’t recommend it. Cake flour competes for the top spot against Bob Red Mills Fine Pastry Flour. Cake flour yields a lighter cake while extra fine pastry flour makes a nice moist crumbly cake. I found this flour by mistake and I love it. 00 flour is a good option too, it will be the most moist.
Whichever flour you bake with, make sure you are weighing it correctly. The best method I have found thus far (if you don’t know exact cup to gram conversion), is 1 cup = 4.25 ounces. Scooping it out of the bag is a sure way to never bake the same cake twice.
Our puppy, Gracie, fractured her tibia Sunday night after we got home from the fireworks show. So, over the next 8 weeks, I’ll be home pampering her after surgery and working away on this blog. Let me know how I am doing. You can click here to answer a quick survey that will help me help you. Also, if you love a post, please share it. Spreading the love is the absolute best way to show your support. Thank you! 🙂
Mrs Jennifer Irizarry
Note: *You can use either a bundt pan or a 10 inch cake pan.
10 minPrep Time
45 minCook Time
55 minTotal Time
- Unsalted butter, for greasing
- 2 cups extra fine pastry flour (Bobs Red Mill) or Cake flour **weighed
- 3 teaspoons baking powder
- 4 large eggs
- 1 cup granulated sugar
- 2 tablespoons finely grated orange zest
- 1 1/2 teaspoon salt
- 1 cup fresh orange juice
- 1 cup olive oil
- Confectioners' sugar, for dusting
- Preheat the oven to 350° and place rack in the middle.
- Butter the pan and dust with flour. If using 10 inch place parchment paper on the bottom and then butter the paper.
- 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.
This is a very well known, traditional recipe. If you search, you will find several variations. In this recipe, I tweaked the flours from the original version I found in Food & Wine Magazine,