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Orange Olive-Oil Cake

Serves 4 Dessert vegetarian, Desserts

Orange Olive-Oil Cake

Orange Olive-Oil Cake is a staple of Mediterranean home kitchens, where olive oil is plentiful and citrus is a way of life. This everyday cake is rooted in the tradition of using what is readily available, combining the richness of olive oil with the brightness of fresh oranges. It's a cake that speaks to the simplicity and abundance of the region, perfect for an afternoon treat or a simple dessert.

The cake itself should be moist and tender, with a subtle olive oil flavor that complements the sweet, tangy essence of oranges. Each bite offers a balance of sweetness and zest, echoing the sea breeze and sunlit gardens of its origin. Enjoy it on its own, allowing the vibrant flavors to shine.

Ingredients

  • 200 gflour
  • 150 gsugar
  • 120 mlextra virgin olive oil
  • 3eggs
  • 2oranges — zest and juice
  • 1 tspbaking powder
  • pinchfine sea salt

Method

  1. Preheat your oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan with a bit of olive oil and line the bottom with parchment paper to ensure easy release. This will help the cake come out smoothly without sticking.
  2. Zest the two oranges using a fine grater, being careful to only grate the outer orange layer and not the bitter white pith. Then, juice the oranges, removing any seeds, and set the juice aside. The zest will infuse the cake with a fragrant citrus aroma, while the juice will add moisture and flavor.
  3. In a large mixing bowl, combine 200 g flour, 150 g sugar, 1 tsp baking powder, and a pinch of fine sea salt. Whisk these dry ingredients together to ensure they are evenly distributed, which will help the cake rise evenly.
  4. In a separate bowl, beat 3 eggs until they are light and frothy. Slowly drizzle in 120 ml extra virgin olive oil while continuing to whisk, creating a smooth emulsion. This step is crucial for incorporating air and ensuring the cake has a light texture.
  5. Add the orange zest and juice to the egg and oil mixture, stirring gently to combine. Gradually fold in the dry ingredients using a spatula, mixing just until no streaks of flour remain. Overmixing can lead to a dense cake, so stop as soon as the batter is smooth.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief cooling period allows the cake to firm up slightly, making it easier to handle.
  8. Carefully invert the cake onto a wire rack to cool completely. This will prevent the bottom from becoming soggy and help the flavors meld together.
  9. For a finishing touch, drizzle the cooled cake with a bit of honey or garnish with additional orange zest. Serve the cake at room temperature, allowing the bright citrus flavors to shine through.