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This orange-scented olive oil cake was my favorite recipe from the baking class with Nick Malgieri, author of The Modern Baker (and almost a dozen other wonderful baking books), I attended recently.
Everything he demonstrated and we tasted was good – but for me, this orange scented olive oil cake stole the show.
I’m not even going to try to pretend that this particularly WW friendly, which is why I love the WW program. Nothing is off limits provided you adjust for it ๐ And occasional indulgences like this are even less of an issue now that I’ve committed to Intermittent Fasting!
It’s simple baking at its best – a plain cake loaded with olive oil and orange zest that is baked in round pans and then served in wedges with sliced oranges and whipped cream, orange sherbet, or vanilla ice cream.
I also like it just plain for breakfast with a strong cup of espresso.
Orange-scented olive oil cake is easy to make too.
You don’t even need to dig out your electric mixer (affiliate link). Just whisk everything together and pour into the prepared pans.
If you live in citrus country, it’s a great way to use up those oranges falling from the trees this time of year.
I think this recipe would be good as a lemon scented olive oil cake too, which is what I intend to try the next time I make it.
This orange-scented olive oil cake is a sticky cake so be sure to do as instructed – line your cake pans with parchment paper that you then liberally grease. If you don’t, you could have a heck of a time getting it out of the pan.
If you’ve made this orange-scented olive oil cake, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Orange-Scented Olive Oil Cake Recipe
Ingredients
- 3 large naval oranges
- 3 large eggs
- 2-1/2 cups sugar
- 1-1/2 cups pure olive oil
- 1-1/2 cups milk
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Line two 9-inch round cake pans with parchment paper and then oil the pans well. Set a rack in the middle of your oven and preheat it to 350F degrees.
- Grate the zest from the oranges into a large mixing bowl and then set aside the oranges.
- Add the eggs to the bowl with the zest and whisk until well blended. Whisk in one cup of the sugar for about a minute or so, until the mixture lightens in color a bit.
- Then whisk in the olive oil, followed by the milk until everything is well blended.
- In another large mixing bowl whisk together the flour, remaining 1-1/2 cups sugar, baking powder, baking soda, and salt.
- Whisk this dry mixture into the olive oil mixture in three separate additions. You want the batter to be smooth each time, before adding more flour. The batter will be runny.
- Pour the batter into the prepared pans, dividing it evenly between the pans.
- Bake the cakes in the preheated oven until they are deep golden and firm in the center when pressed with your fingertip, about 50 to 55 minutes.
- Remove from the oven and place on wire racks to cool for about 5 minutes.
- Remove the cakes from the pans and then let them cool, right side up on the wire racks, until they are completely cooled.
- While the cakes are baking, peel the white pith from those oranges you set aside and then slice them into bite-size pieces. Place them in a small covered bowl and refrigerate until it's time to serve them with the cake.
- This orange-scented olive oil cake recipe makes two 9-inch cakes.
Source: The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies (affiliate link) by Nick Malgieri
