Orange Olive Oil Cake
Ingredients
&w=3840&q=75){kind=small}
- 1 tbsp extra-virgin olive oil – for greasing the pan
- 1 1/4 cups granulated sugar
- 2 orange – zest finely grated
- 3 large eggs – at room temperature
- 3/4 cup extra-virgin olive oil
- 3/4 cup orange juice – freshly squeezed
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- powdered sugar – for dusting (for serving)
Instructions
1. Heat the oven to 350°F (175°C). Brush a 9-inch round cake pan (2-inch sides) or springform with 1 tbsp extra-virgin olive oil and line the bottom with parchment.
2. In a large bowl, combine the granulated sugar and the finely grated zest of 2 oranges. Rub with your fingertips until the sugar is fragrant and lightly tinted, 30–60 seconds.
3. Whisk in the eggs one at a time until the mixture is thickened and pale, 2–3 minutes.
4. Slowly whisk in 0.75 cup extra-virgin olive oil until fully emulsified.
5. Whisk in the freshly squeezed orange juice and vanilla extract until smooth.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
7. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined and no dry flour remains; do not overmix.
8. Scrape the batter into the prepared pan, smooth the top, and tap the pan once on the counter to release large air bubbles.
9. Bake until the top is deep golden and a skewer inserted in the center comes out clean with a few moist crumbs, 40–50 minutes.
10. Cool the cake in the pan on a rack for 15 minutes, then run a thin knife around the edge, unmold, discard the parchment, and cool completely on the rack.
11. Dust with powdered sugar before serving. Slice and serve at room temperature.
Orange Olive Oil Cake is a tender, moist everyday cake with a sunny citrus aroma and a gentle, fruity richness from extra-virgin olive oil. The crumb is soft and velvety, carrying the essential oils of fresh orange zest and the bright tang of juice without being overly sweet. It pairs beautifully with coffee or tea, keeps well for days, and tastes even more harmonious the day after baking.
Rooted in Mediterranean home baking, this cake reflects regions where olive oil is a staple fat and winter citrus is abundant. Italian nonna-style torta all’olio often features simple pantry ingredients, relying on technique and good oil rather than butter for depth. Over time, orange became a favorite variation, weaving the season’s fruit into a versatile cake served for merenda, breakfast, or dessert.