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Fresh orange juice and zest flavor this simple olive oil cake. A mild oil keeps the citrus in front and gives the crumb a soft, even texture.
Ingredients
- 220 g all-purpose flour
- 160 g sugar
- 3 large eggs
- 120 ml mild olive oil
- 120 ml fresh orange juice
- 2 tsp orange zest
- 2 tsp baking powder
- ¼ tsp salt
Method
- Heat oven to 175°C / 350°F. Grease a 22 cm / 9-inch round cake pan and line the base with parchment.
- Whisk eggs and sugar for 2–3 minutes until slightly thickened and paler. Whisk in olive oil in a slow stream.
- Whisk in orange juice and zest. In a separate bowl, combine flour, baking powder and salt.
- Fold the dry mixture into the wet ingredients just until smooth, scraping the bottom of the bowl. Do not beat after adding flour.
- Pour into the prepared pan. Bake for 35–45 minutes until golden, the center springs back gently and a skewer comes out without wet batter.
- Cool in the pan for 15 minutes, then unmold onto a rack for at least 30 minutes before slicing. Serve plain to enjoy the orange flavor.
- Wrap the cooled cake and keep in a cool room for up to three days. Freeze slices individually for longer storage.
Choose a mild olive oil
A strongly peppery oil can dominate the orange. Use one whose flavor you enjoy in a simple cake.
Zest before juicing
It is easier to grate zest from a whole orange. Take only the colored surface and avoid the bitter white pith.
Keep the finish simple
The cake is designed to be served without frosting. Let it cool so the crumb slices cleanly.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 15 minutes, then unmold onto a rack for at least 30 minutes before slicing. Serve plain to enjoy the orange flavor.
- How should I store leftovers?
Wrap the cooled cake and keep in a cool room for up to three days. Freeze slices individually for longer storage.
