This orange olive oil cake recipe is my favorite of this baking season. Thanks to the olive oil and buttermilk content you’ll get a super moist and tender cake. It’s got a tight yet fluffy crumb and a crispy sugar layer on the outside. The olive oil gives an incredible fruity flavor to the cake, which combined with the orange, takes this cake to the next level. I drizzled this cake with an orange glaze and garnished it with supremed orange wedges.
My favorite recipes to develop are cakes. I always search for the best recipes for fluffy, moist crumbs, rich yet delicate flavors, and crispy crusts. If you’re into loaf cakes, bundt cakes, or coffee cakes, you should try my lemon poppy seed loaf cake, and this moist orange bundt cake. Also, don’t miss out on this simple vanilla oil cake recipe!
How do I make a super moist orange olive oil cake?
Follow these steps to make this recipe:
- Mix the milk with the citrus juices to make your buttermilk.
- Flavor the sugar with the orange zest.
- Beat the eggs together with the sugar.
- Mix in half of the sifted dry ingredients.
- Add the buttermilk and combine.
- Mix in the rest of the dry ingredients.
- Pour the batter into the pan and cover with sugar.
- Bake and unmold.
- Prepare the glaze with the icing sugar and orange juice.
- Serve with glaze and fresh orange wedges.
How does olive oil taste in cakes?
Olive oil in cakes has a unique and pleasant flavor. It gives a subtle fruity taste to your batter without being overpowering. It also helps keep the cake moist for days. If you’ve never tried cakes made with olive oil, you’re in for a treat. Since olive oil is the star of this cake, make sure you’re using high-quality extra virgin olive oil.
What olive oil should I use for this cake?
Extra virgin olive oil is the best choice for baking because it preserves the essential flavor of the olive. Nevertheless, try to choose one that’s not super strong to avoid overpowering the orange flavor. We’ll be using a lot of olive oil. You don’t need to get the fanciest or most expensive oil since it doesn’t make such a big difference.
What can I top the orange olive oil cake with?
- Orange glaze and supremed orange wedges: that’s how I made it, trying to keep it simple!
- Icing sugar dust: This is a great way to serve it with tea or coffee.
- Fresh or compote berries: They go very well with this cake, whether fresh or in a warm compote with their sauce.
- Whipped cream: Makes the cake look more like a dessert.
Orange olive oil cake conservation
Store this cake at room temperature, covered with plastic, for up to a week. However, I recommend consuming within 3 days to ensure freshness.
Room temperature ingredients
It’s a good idea to have the buttermilk and eggs at room temperature before folding the cake. That will ensure the batter is homogenous and the cake is smooth and pleasant when eating.
Flavor the sugar
Rubbing the sugar and orange zest together will help extract all the flavor of the orange into the sugar. By doing this, the orange zest releases its essential oils, which makes the cake much more fragrant.
Beat the eggs well
One of the mistakes when mixing this cake is to mix the eggs only until they come together. Although you only need a hand whisk, I recommend whisking vigorously for a minute to create light and foamy eggs. It will help create a light and spongy cake.
To help the cake come out easily and without sticking, unmold it ten minutes after coming out of the oven. Otherwise, the steam released by the cake will cause the base to stick to the bottom of the pan as time goes by. You can also run a knife along the edges to help it release from the pan.
Super Moist Orange Olive Oil Cake
- 9-inch cake pan
- 160 ml Milk
- 60 ml Orange juice one medium orange
- 15 ml Lemon juice (1 tbsp)
- 250 g Granulated sugar
- Zest of 1 and ½ Medium orange
- 3 eggs
- 150 ml Extra virgin olive oil
- 230 g All purpose flour
- 2 tsp Baking powder
- 30 g Granulated sugar for garnish
- 150 g Icing sugar
- 20 ml Orange juice (1½ tbsp)
- Wedges of 1 orange
- Preheat the oven to 350°F (180°C). Butter and flour a 9-inch cake pan.
- Make the buttermilk, mixing the milk with orange juice and lemon juice. Set aside.
- In a bowl, rub the sugar with the orange zest with your hands until you get a moist and fragrant sugar.
- Add the eggs and beat with the sugar with a hand whisk. Beat vigorously for a minute until the eggs are light and foamy.
- Add the olive oil and continue mixing until combined.
- Sift the flour with the baking powder and mix half into the batter.
- Add the buttermilk and continue mixing.
- Finally, add the rest of the dry ingredients and mix until combined. Finish mixing with a spatula to reach the edges and bottom of the bowl.
- Pour the batter onto the buttered pan and cover the entire surface with sugar before baking.
- Bake in a preheated oven at 350°F (180°C) for 45 to 50 minutes. The cake will be ready when poking with a knife, it comes out clean. Wait 10 minutes and unmold. Wait for it to cool before serving.
- For the glaze, beat the icing sugar with the orange juice with a handheld or stand mixer with a paddle attachment until pale and smooth.
- Drizzle each slice with glaze and supremed peeled orange wedges. You can also cover the whole cake with the orange glaze.
@luciapaularecipes Orange Olive oil cake🍊🫒 find the recipe at luciapaula.com #recipes #baking #cakes ♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design