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Orange Olive Oil Cake

2 Tablespoons butter, room temperature, for pan
3 large eggs
1¼ cups sugar, divided
1 large navel orange, zested and juiced
1¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
¾ cup extra-virgin olive oil
¾ cup milk

Preheat oven to 350° F. Butter bottom and sides of a 10-inch springform pan.

In a large bowl, combine eggs, 1 cup sugar, and orange zest. In a separate bowl, combine flour, baking soda, and salt.

Using a hand mixer, whip egg mixture on high speed for 5 minutes. Reduce speed to low and add olive oil and mix for 1 minute. Keeping speed on low, add about 1 cup flour mixture, and mix until combined. Add milk, and mix until combined. Add remaining flour mixture, and mix until combined.

Pour batter into buttered pan. Bake for 40 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool 15 minutes, then remove from springform pan.

While the cake cools, prepare the orange glaze. In a small saucepan, combine the orange juice and remaining ¼ cup sugar. Bring to a simmer on medium-high heat, stirring frequently (it should be a strong simmer, not a rolling boil). After about three minutes, the mixture should be the consistency of warm maple syrup. Let cool.

Remove cake to a serving plate, and brush glaze over the top. Serve alone, or with lightly whipped cream or a dollop of mascarpone.

Makes 12 servings.