Bright, fragrant, and so tender - this Orange Olive Oil Cake has a deep orange flavor and a soft crumb. You cook whole oranges to tame any bitterness, then fold them into a silky olive-oil batter. Simple to make, beautiful to serve.
In One Glance
- 🍰 Recipe name: Orange Olive Oil Cake with Candied Oranges
- ⏱️ Prep time: 1 hour (candied oranges)
- 🔥 Bake time: 45 minutes
- 🕒 Total time: 1 hour 45 minutes
- 👨👩👧👦 Servings: 8 pieces
- ⚡ Calories: ~416 kcal per slice. Probably less, because you don't use the sugared water.
- 🍊 Main ingredients: oranges, olive oil, flour, eggs, sugar, baking powder/soda
- 😋 Taste: bright citrus, soft, moist, lightly sweet
- 🧾 Allergens: Contains gluten (wheat) and eggs. Free from: milk, soy, nuts, peanuts, sesame, celery, mustard, sulfites, crustaceans, fish.
- 💚 Why make it: big orange flavor, tender crumb, simple glaze
- 🧁 Difficulty: easy - one batter, one pan
Jump to:
Easy Olive Oil Cake With Fresh Orange Flavor
This cake started with a craving for a bold orange flavor - not just zest, but the whole fruit. You simmer the oranges first, so the peel turns soft and the bitterness fades. What you get is pure, concentrated orange that melts into the batter.
Olive oil keeps the crumb moist and light, even the next day. A quick glaze sinks into tiny holes on top and gives that gentle shine. Sprinkle a pinch of flaky salt and you're done. It's winter comfort, but honestly, I bake it all year.
This delicious orange cake is based on a recipe I came across on the web, and it was published in a cookbook by Saveur: Italian comfort.
What Do You Need?
You can find the full step-by-step instructions in the recipe card below.
Ingredients Orange cake
- Oranges: Whole oranges for candying and batter: intense citrus flavor. Alternative: blood oranges for a slightly sharper taste.
- Sugar: Sweetens oranges, cake, and glaze. Alternative: fine caster sugar for an extra-soft crumb.
- Flour: Use all-purpose flour.
- Baking powder: Makes the cake rise, and airy.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Baking soda: Also called baking soda or bicarbonate of soda. Makes the cake airy. It is stronger than the same amount of baking soda. Baking soda always requires an acid (orange juice) to work.
- Eggs: Provide a full flavor to the cake and bind the batter.
- Olive oil: Use an extra-virgin olive oil with a fruity flavor.
Ingredients Glaze and Topping
- Orange juice + confectioner's sugar: Whisked into a quick glaze that soaks in.
- Coarse sea salt (or Fleur de Sel): A perfect counterpart to the sweet cake. Use coarse sea salt or fleur de Sel. Fleur de Sel is the purest salt (and also the most expensive salt) and gives a delicious taste.
How to Prepare?
You can find the full step-by-step instructions in the recipe card below.
- Candy the oranges: Blanch slices twice, then simmer with sugar until translucent; cool.
- Make the batter: Pulse candied orange to a coarse paste; beat with dry ingredients, eggs, vanilla, and olive oil until creamy.
- Bake: Pour into a greased, lined pan; bake at 350°F / 180°C for 45 minutes.
- Glaze and finish: Brush with orange glaze while warm, sprinkle flaky salt; cool to room temperature.
Top Tips
- Use a mild, fruity extra-virgin olive oil for a clean flavor.
- Line the pan base with parchment to prevent sticking.
- Poke the cake all over so the glaze sinks in evenly.
- If the top browns too fast, tent loosely with foil.
- For ultra-fine crumb, sift flour with baking powder/soda.
- Let the cake rest 4-6 hours before slicing for best texture.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Bake a bright, tender Orange Olive Oil Cake made with whole candied oranges. Soft crumb, simple orange glaze, and big citrus flavor - easy and perfect for any occasion.
Ingredients
Candied Oranges
- 2 oranges
- 1 cup sugar
Orange Olive Oil Cake
- olive oil, for brushing the tin
- 1¼ cup sugar
- 2½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 eggs, size L
- 6 tablespoons olive oil, extra vierge
Orange Glaze and Topping
- 2 tablespoons orange juice
- 1 tablespoon confectioners sugar
- 1 teaspoon coarse sea salt , or fleur de sel
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Candied Oranges
- Wash, trim ends, and slice oranges thinly; remove seeds.2 oranges
- Blanch slices in 6 cups boiling water; drain. Repeat once.
- In 4 cups of water, dissolve 1 cup of sugar, add slices, and simmer for 30 minutes. Cool in syrup.1 cup sugar
- Lift slices with a slotted spoon, pulse in a food processor to a coarse paste.
Make the batter
- Preheat the oven to
350 °F or 320 °F. - In a large bowl, add orange paste, flour, sugar, baking powder, baking soda, vanilla, eggs, and olive oil.1¼ cup sugar, 2½ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 4 eggs, 6 tablespoons olive oil
- Beat for 3 minutes on medium until creamy and airy.
Bake
- Grease a 9-inch (23 cm) springform, line the base with parchment, and dust the sides with flour.olive oil
- Pour in batter.
- Bake for about 45 minutes, until a skewer comes out clean.
- Cool 5 minutes; release the ring.
Glaze
- Place the cake on a rack over a tray.
- Mix orange juice with confectioners' sugar.2 tablespoons orange juice, 1 tablespoon confectioners sugar
- Poke holes in the top, brush glaze over the top and sides, and then sprinkle with flaky sea salt.1 teaspoon coarse sea salt
- Cool to room temperature.
Notes
1. Is the cake bitter if I use whole oranges? No - blanching removes the bitterness from the pith, leaving a deep orange flavor.
2. Can I use bottled juice for the glaze? Fresh juice tastes brighter, but bottled works in a pinch.
3. Which olive oil works best? Choose a mild, fruity extra-virgin so it supports the orange instead of overpowering it.
4. Variations
- Chocolate drizzle: Melt dark chocolate and zigzag over the cooled cake.
- Citrus swap: Use blood oranges for a ruby color and sharper taste.
- Orange liqueur: Whisk 1 tablespoon Grand Marnier or Cointreau into the batter for extra depth.
- Room temperature: Wrap and keep up to 3 days in a cool spot.
- Fridge: If warm weather, store airtight up to 4 days; bring to room temp before serving.
- Freezer: Wrap tightly in two layers of plastic; freeze up to 3 months. Thaw wrapped at room temp.
Nutrition
Calories: 513kcalCarbohydrates: 93gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 82mgSodium: 467mgFiber: 2gSugar: 62gVitamin A: 201IUVitamin C: 20mgIron: 2mg
Alexandra says
Delicious cake with lovely flavour - the texture is so moist!
Emily Flint says
This orange cake was delicious and had the perfect texture! The sprinkle of salt was so good.
Sue says
This orange cake looks so delicious!
Marina says
Delicious cake, so moist and would go as a perfect treat for my dinner party
Chef Dennis says
I would love a slice of your orange cake with my coffee! It looks delicious!!
Andréa says
It sure is. It's elegant, easy to prepare and with great flavor. Thanks!
Andréa says
It really is. And I love it with a cup of coffee. Thank you!