A recipe for orange cake with olive oil, a delicious winter recipe. It is a delightful treat, with the fresh taste of orange and the rich taste of olive oil (a great combination). Learn how to easily make this tasty cake with a tender crumb and a lovely orange flavor, perfect for any occasion. Treat yourself and your guests with this delicious orange cake.
Delicious baking: Orange Olive Oil Cake
This simple cake, perhaps to your surprise, is made with whole fresh oranges. Why, you may ask, but the reason is very simple: the skin contains so much flavor, like when you add orange zest to desserts. You want to catch that with the taste of the cake.
If you bake with oranges (or other citrus fruit) more often, you are now wondering how. It is not for nothing that you should always avoid the white part between the skin and the flesh because of the bitterness that gives. This cake has the solution: cooking the oranges removes the bitterness. And what you're left with is a very concentrated orange flavor. Delicious!
What a delightfull cake! The cake has a full orange flavor and is still airy, creamy, and moist, mainly because of the olive oil. A perfect cake for winter!
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 for Olive Oil Orange Cake (Dairy-Free)?
To prepare this Orange Olive Oil Cake, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Orange cake
- Oranges: Gives a fruity, fresh citrus flavor to the cake.
- Sugar: For sweetening the cake.
- Flour:Â 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:Â Provide a full flavor to the cake and bind the batter.
- Olive oil:Â Use an extra-virgin olive oil with a fruity flavor.
Ingredients Glaze and Topping
- Orange juice: Gives extra orange flavor to the cake. Fresh orange juice gives the best flavor
- Confectioner's sugar: For sweetening the icing.
- 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 Whole Orange Cake with Olive Oil
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Wash the oranges and remove the top and bottom. Cut the rest into thin slices and remove the seeds. Put 6 cups (1500 ml) of water in a large pan and bring to a boil. Divide the orange slices over the pan and bring to the boil. Drain. Remove the orange slices and set aside. Repeat this step. Finally, put 4 cups (1000 ml) of water with 1 cup (200 grams) of sugar in the pan. Bring to a boil. Add the orange slices and cook for 30 minutes. Turn off the heat and let it cool to room temperature.
- Remove the candied orange slices from the pan and place in the food processor. Pulse until you have coarse cubes. Place in a large bowl, add the flour, baking powder, baking soda, vanilla extract, eggs, and olive oil, and mix with a mixer on high for three minutes. The batter is then airy and creamy.
- Brush a 9-inch spring form pan (23 cm) with olive oil and dust with flour. Place a parchment paper that you have cut round at the bottom. Pour the cake batter into the prepared pan. Place the spring form cake pan in the preheated oven at 350 °F (180 °C) and bake for 45 minutes until golden brown and cooked. Let cool for 5 minutes, and remove the spring form.
- Mix orange juice with confectioner's sugar for a simple orange glaze. Place the cake on a wire rack and prick holes in the top with a skewer. Using a pastry brush, brush the icing over the top and sides of the cake. Sprinkle the salt over the cake and let it cool to room temperature.
Tips, Substitutions, and Variations
- Chocoholics:Â Oranges and chocolate is a proven combination that is super delicious. Melt some chocolate and drizzle it over the top! You've got the perfect.Â
- Also delicious with a scoop of vanilla ice cream for dessert!
- Oranges:Â Instead of oranges, you could also use blood oranges. It will make the cake less sweet, but you still get a delicious, moist cake.
- More depth:Â Add some grand Marnier or Cointreau to the batter. A tablespoon will do the trick! You'll get a bright orange flavor.
- Doneness:
- Check if the cake is cooked by inserting a skewer into the center of the cake. You can take the cake out of the oven if it comes out dry.
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Orange Olive Oil Cake
For pieces
A recipe for orange cake with olive oil, a delicious winter recipe. It is a delightful treat with the fresh taste of orange and the rich taste of olive oil (a great combination). Learn how to easily make this tasty cake with a tender crumb and a lovely orange flavor, perfect for any occasion. Treat yourself and your guests with this delicious orange cake.
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
Ingredients you need per step are listed below the step in Italic
Instructions
Candied Oranges
- Wash the oranges and cut a slice of the bottom and top with a sharp knife.2 oranges
- Cut the orange into thin slices and remove the pits.
- In a large pan, pour 6 cups (1 ½ liters) of water and bring to a boil. Add the oranges and bring to the boil again. Drain and remove the orange slices.
- Again bring 6 cups (1½ liters) of water to the boil, add the oranges, bring to a boil again. Drain and remove the orange slices.
- Finally add 4 cups (1 liter) of water to the pan and the sugar. Boil while stirring to dissolve the sugar. Put the slices of orange into the pan. Boil for 30 minutes, remove the pan from the heat and allow to cool to room temperature.1 cup sugar
Orange Olive Oil Cake
- Preheat the oven to
350 °F or 320 °F. - Brush a 9-inch cake pan (23 cm) with olive oil and brush the pan's sides. Sprinkle with flour, turn around, and knock out the excess flour. Put a baking paper on the bottom of the tin.olive oil
- Take the candied orange with a slotted spoon out of the pot and put them in a kitchen machine. Pulse until the orange becomes coarse.
- Put the orange pieces in a bowl and add the flour, sugar, baking powder, purification salt, vanilla extract, eggs, and olive oil, and mix with the electric mixer for 3 minutes on medium speed until it's airy and creamy.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
- Pour batter into the baking tin and put it in the oven
- Bake the cake for 45 minutes until it is golden brown and done.
Orange Glaze and Topping
- Let the cake cool for 5 minutes, then remove it from the spring form.
- Put on a wire rack that you put on a baking plate (against leakage of the glaze on your counter).
- Prepare the glaze by mixing the orange juice with the sugar.2 tablespoons orange juice, 1 tablespoon confectioners sugar
- Prick some holes in the top of the cake.
- With a brush, spread the glaze on the top and sides of the cake.
- Sprinkle the salt on top1 teaspoon coarse sea salt
- Allow to cool to room temperature.
Notes
1. Oranges: Instead of oranges, you could also use blood oranges. It will make the cake less sweet, but you still get a delicious, moist cake.
2. Variations
- Chocoholics: Oranges and chocolate is a proven combination that is super delicious. Melt some chocolate and drizzle it over the top!
- Also delicious with a scoop of vanilla ice cream for dessert!
- More depth: Add some grand Marnier or Cointreau to the batter. A tablespoon will do the trick! You'll get a bright orange flavor.
- Room temperature: Store the cake wrapped in foil in a cool place for up to three days. If it is very hot outside, store it in an airtight container in the refrigerator.
- Freezer: You can also freeze this. Wrap it in two layers of plastic wrap. This will keep it good for up to three months.
Indication Nutritional Value (Per Person / Portion):
Calories: 416kcalCarbohydrates: 68gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 82mgSodium: 467mgFiber: 2gSugar: 36gVitamin A: 201IUVitamin C: 20mgIron: 2mg
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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!