Description
This Orange Olive Oil Cake is a moist and flavorful cake perfect for snacking or dessert, boasting a fresh citrus zest combined with the rich taste of extra virgin olive oil. The cake is light, fluffy, with a subtle tang from real orange juice and zest, and is finished with a delicate dusting of confectioners’ sugar for an elegant touch.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup 2% milk
- 1 tablespoon grated orange zest
- 3 tablespoons orange juice
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- Confectioners’ sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and grease an 8-inch round baking pan, then line it with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large bowl, use a hand mixer or stand mixer to beat the eggs on high speed for three minutes until thick and frothy. Gradually add the granulated sugar, continuing to beat until the mixture is light and has thickened.
- Add wet ingredients: Gradually incorporate the extra virgin olive oil into the eggs and sugar mixture, beating steadily. Next, beat in the 2% milk, orange zest, and fresh orange juice until all ingredients are fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and seasoning.
- Fold flour into wet mixture: Gently fold the flour mixture into the wet ingredients just until combined to avoid overmixing, which can toughen the cake texture.
- Transfer batter and bake: Pour the batter evenly into the prepared pan, smoothing the top with a mini offset spatula, butter knife, or the back of a spoon.
- Bake the cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool completely to room temperature in the pan to set its structure before removing it from the pan and peeling away the parchment.
- Finish and serve: Dust the top of the cooled cake generously with confectioners’ sugar. Slice and serve to enjoy the fresh, citrus-infused olive oil cake.
Notes
- This orange olive oil cake makes a simple, yet flavorful snack or dessert that appeals to all ages.
- For larger gatherings or more servings, consider baking a double batch.
- Ensure the eggs are well beaten and the flour is folded in gently for a light, airy texture.
- Use fresh orange zest and juice for the best citrus flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 14g
- Sodium: 126mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 38mg
