Olive Oil Orange Cake

Name: Olive Oil Orange Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup granulated sugar; 3 large eggs; 2/3 cup extra-virgin olive oil; 2 tbsp orange zest, finely grated; 1/2 cup fresh orange juice; 1 tsp vanilla extract; 2 tbsp powdered sugar (for dusting)

A moist, lightly sweet Italian cake made with extra-virgin olive oil and fresh orange zest and juice, yielding a tender crumb with bright citrus flavor. Naturally dairy-free and perfect with a dusting of powdered sugar.

65 minMediumServes 8320 cal/serving

ItalianDessertOvenMediterraneanVegetarianDairy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3 large eggs
2/3 cup extra-virgin olive oil
2 tbsp orange zest, finely grated
1/2 cup fresh orange juice
1 tsp vanilla extract
2 tbsp powdered sugar (for dusting)

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3

In a large bowl, beat 3 large eggs and 1 cup granulated sugar together with a whisk or electric mixer for about 2 minutes until pale and slightly thickened.
4

Whisk 2/3 cup extra-virgin olive oil, 1/2 cup fresh orange juice, 2 tbsp finely grated orange zest, and 1 tsp vanilla extract into the egg mixture until combined.
5

Add the flour mixture to the wet ingredients and fold gently until just combined - do not overmix.
6

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
7

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8

Dust with 2 tbsp powdered sugar (for dusting) before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Italian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What temperature do I cook Olive Oil Orange Cake at?

For Olive Oil Orange Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 6.

How do I know when Olive Oil Orange Cake is done?

Go by the cues in the method rather than the clock. Step 3: cook until pale and slightly thickened. Step 6: cook until a toothpick inserted in the center comes out clean and the top is golden.

Why does Olive Oil Orange Cake say not to overmix?

Step 5 reads: "Add the flour mixture to the wet ingredients and fold gently until just combined - do not overmix." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of powdered sugar in Olive Oil Orange Cake?

The entry for Olive Oil Orange Cake calls for 2 tbsp powdered sugar (for dusting). In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Is Olive Oil Orange Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 3 large eggs. For fully plant-based entries, see the vegan dessert collection.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.