I recently whipped up an Italian Orange Cake that features the rich blend of extra virgin olive oil, zesty oranges, and fresh orange juice. The mix of all-purpose flour, eggs, and granulated sugar creates a fine crumb with a delightful sugar topping that adds just the right touch of sweetness.

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I’ve been experimenting with different cake recipes lately and when I came across the idea for an Orange Olive Oil Cake, I knew I had to try it. This cake packs in loads of brightness from fresh orange juice and the zest of 2 oranges, giving it a delightful tang that perfectly balances the richness of extra virgin olive oil.

Mixing in 1 1/2 cups of all-purpose flour with a cup of granulated sugar (plus extra for a crackly topping) creates a light, fine-textured crumb that almost melts in your mouth. I use 2 teaspoons of baking powder and a pinch of salt to help it rise just right, and 3 large eggs lightly beaten bring everything together.

A splash of vanilla extract adds another layer of flavor that transports me to Mediterranean afternoons of classic Italian and Greek olive oil cakes. Believe me, you won’t be able to resist a slice of this versatile dessert for breakfast or brunch!

Why I Like this Recipe

1. I love how the bright, citrusy flavor of the oranges pops against the rich, smooth olive oil. It makes the cake feel fresh and different from your usual dessert.
2. I really enjoy the texture—it’s moist and light but still has a satisfying crunch from the crackly sugar topping.
3. I appreciate that it’s pretty easy to whip up even when I don’t have a lot of time; the process is simple and forgiving.
4. I like how this cake feels versatile enough to be enjoyed for breakfast or as a dessert, giving it a unique place on my table no matter the time of day.

Ingredients

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All-purpose flour provides the structure and necessary carbohydrates to hold the cake together.
Granulated sugar not only sweetens the cake but also creates a crackly topping adding a delightful crunch.
Extra virgin olive oil is a healthier fat choice that keeps the cake moist while adding a unique, fruity flavor.
Fresh orange juice gives a tangy, bright flavor and a bit of natural acidity that balances the sweetness.
Eggs add protein and help bind the ingredients together, making the cake wonderfully fluffy.
Orange zest intensifies the citrus punch by offering an aromatic burst of flavor in every bite.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 cup granulated sugar, plus extra for a crackly topping

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs, lightly beaten

1/2 cup extra virgin olive oil

1/2 cup fresh orange juice

Zest from 2 fresh oranges

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan (or line it with parchment paper, your choice).

2. In a big bowl, mix together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In another bowl, whisk 3 large eggs until lightly beaten, then stir in 1/2 cup extra virgin olive oil, 1/2 cup fresh orange juice, the zest from 2 oranges, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry and stir gently until just combined; don’t overmix cause that can make the cake tough.

5. Pour the batter into your prepared pan evenly.

6. Sprinkle a light layer of extra sugar on top of the batter. This helps create that crackly sugar topping that makes it extra sweet.

7. Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for around 10 minutes before moving it.

9. Transfer the cake to a wire rack to cool completely. If you slice it too soon it might crumble.

10. Once cooled, serve as a dessert or along with your breakfast and enjoy your delicious Orange Olive Oil Cake!

Equipment Needed

1. Oven – preheat this baby to 350°F
2. 9-inch round cake pan (or one similar size) plus parchment paper if you prefer not to grease
3. Two mixing bowls – one big bowl for dry ingredients and one for beating the eggs with the wet stuff
4. Whisk – for beating the eggs well
5. Measuring cups and spoons – to get your flour, sugar, baking powder, salt, and other liquids right
6. Spatula or wooden spoon – to gently fold the wet and dry ingredients together
7. Zester or fine grater – to get the orange zest from your oranges
8. Toothpick – to check that the cake is baked all the way through
9. Wire cooling rack – so you can cool the cake properly and avoid it getting soggy

Each of these tools plays a role in making sure your ingredients mix in the right way and that the cake bakes evenly. Enjoy baking!

FAQ

Q: How moist and dense is this cake going to be?

The cake comes out pretty moist and light due to the olive oil and fresh orange juice. Its got a nice balance between a spongy texture and a delicate crumb.

Q: Can I swap the extra virgin olive oil with a different oil?

Sure, other mild oils can work, but using extra virgin olive oil really brings out the fruit flavors. You'll notice a difference if you change it.

Q: Is it ok to use bottled orange juice instead of fresh?

You can use bottled if you must, but fresh orange juice gives a better, more vibrant taste that really shines through in the recipe.

Q: How long will this cake stay fresh?

If you store it properly in an airtight container, it should be good for about three days at room temperature. If you need to keep it longer, freezing is a good option.

Q: Any tips for getting that perfect crackly topping?

Absolutely! Just sprinkle an extra light layer of granulated sugar on top right before baking. This helps to create a yummy crackly texture on the surface.

Orange Olive Oil Cake Recipe Substitutions and Variations

If you dont have granulated sugar on hand, try using brown sugar or coconut sugar instead – they add a caramel-like flavor that works real good.
If you need a substitute for extra virgin olive oil, you can use melted coconut oil or a neutral vegetable oil – just be aware it might change the flavor a bit.
For fresh orange juice, you can use bottled orange juice in a pinch, although it might not be as vibrant. Some even mix a bit of lemon juice for an extra kick.
If you’re out of eggs, you can use unsweetened applesauce (1/4 cup per egg) as a replacement – the texture may differ slightly but it still works fine in the cake.

Pro Tips

1. Make sure all your liquid ingredients are at room temperature before mixing. If they’re too cold, the batter might not combine as well and can affect the rise and texture of the cake.
2. Be real careful when stirring the wet into the dry; stir just until it looks combined. Overmixing can make the cake come out dense and tough, even though it can be tempting to stir a few more times.
3. Keep an eye on your baking time since every oven’s a bit different. Test with a toothpick a couple times near the end to avoid overbaking, which can dry the cake out.
4. For that signature crackly sugar top, sprinkle the sugar lightly and evenly. Too much can make it overly sweet and a bit crunchy in a way that’s not so enjoyable.

Orange Olive Oil Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Oven – preheat this baby to 350°F
2. 9-inch round cake pan (or one similar size) plus parchment paper if you prefer not to grease
3. Two mixing bowls – one big bowl for dry ingredients and one for beating the eggs with the wet stuff
4. Whisk – for beating the eggs well
5. Measuring cups and spoons – to get your flour, sugar, baking powder, salt, and other liquids right
6. Spatula or wooden spoon – to gently fold the wet and dry ingredients together
7. Zester or fine grater – to get the orange zest from your oranges
8. Toothpick – to check that the cake is baked all the way through
9. Wire cooling rack – so you can cool the cake properly and avoid it getting soggy

Each of these tools plays a role in making sure your ingredients mix in the right way and that the cake bakes evenly. Enjoy baking!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar, plus extra for a crackly topping
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, lightly beaten
1/2 cup extra virgin olive oil
1/2 cup fresh orange juice
Zest from 2 fresh oranges
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan (or line it with parchment paper, your choice).
In a big bowl, mix together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
In another bowl, whisk 3 large eggs until lightly beaten, then stir in 1/2 cup extra virgin olive oil, 1/2 cup fresh orange juice, the zest from 2 oranges, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry and stir gently until just combined; don't overmix cause that can make the cake tough.
Pour the batter into your prepared pan evenly.
Sprinkle a light layer of extra sugar on top of the batter. This helps create that crackly sugar topping that makes it extra sweet.
Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for around 10 minutes before moving it.
Transfer the cake to a wire rack to cool completely. If you slice it too soon it might crumble.
Once cooled, serve as a dessert or along with your breakfast and enjoy your delicious Orange Olive Oil Cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.