Olive Oil and Orange Cake
The beauty of this cake is its simplicity. By swapping out butter for olive oil, you create a crumb that stays supple for days and carries the aromatic oils of the orange zest much further than creamed butter ever could.
Mind the oil selection
Use an olive oil you enjoy tasting raw, as its flavor will be the foundation of the cake. If the oil is overly aggressive, blend it with a neutral grapeseed oil.
- 9-inch round springform pan
- zester
- large whisk
- parchment paper
What goes in.
- 1.5 cupsall-purpose flour
- 1 cupgranulated sugar
- 0.5 cupextra virgin olive oil
- 0.5 cupfreshly squeezed orange juice
- 3large eggs, room temperature
- 2 tbspfresh orange zest
- 1 tspbaking powder
- 0.5 tspsalt
Whisking the wet base
Slowly drizzle the olive oil into the egg and sugar mixture while whisking vigorously. You are building a stable emulsion that ensures the oil does not pool or leak during the bake.
The method.
Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper for a clean release.
Whisk the base
In a large bowl, whisk the eggs and sugar until the color turns pale yellow and the texture thickens slightly. Slowly add the olive oil in a steady stream.
Incorporate aromatics
Fold in the orange zest and juice. The mixture may look thin, which is expected.
Combine dry ingredients
Sift the flour, baking powder, and salt into the wet mixture. Fold gently with a spatula until no streaks remain; do not overwork the batter.
Bake
Pour into the pan and bake for 40 to 45 minutes. The top should be golden brown and spring back when lightly pressed.
Cool
Let the cake cool in the pan for 15 minutes before running a thin knife around the edge and releasing the springform.
Other turns to take.
Citrus Twist
Substitute half of the orange zest with lemon zest for a sharper, more acidic profile.
Almond Flour Version
Replace 1/2 cup of the all-purpose flour with almond flour for a denser, nuttier texture.
When it doesn't go to plan.
Room temperature eggs emulsify with oil much faster than cold ones.
Zest the orange before you squeeze it, as it is nearly impossible to zest a soft, squeezed fruit.
Let the cake rest for at least one hour after baking; the flavors deepen as it settles.
The ones that keep coming up.
Can I use light olive oil?
Yes, but you will lose the specific grassy depth that makes this cake distinct. If you use light olive oil, consider adding a splash of vanilla extract to compensate.
Why did my cake sink in the middle?
This usually happens if the oven door was opened too early or if the emulsion broke before the flour was added. Ensure your oven is fully preheated before putting the cake inside.
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