Orange Olive Oil Cake

An Orange Olive Oil Cake, is a deliciously moist cake made with fresh orange zest and juice. Drizzled with a creamy orange glaze. This Italian Cake will become one of your favourites.

 

You can’t get any better than a country where cake can be eaten for breakfast and no on bats an eye! This Olive Oil cake is one of those. In fact this cake is not only perfect for breakfast but also snack or even dessert. It’s that good.

In Italy many people will have a slice of a Classic Ciambellone, or a typical Ricotta Cake or even a Chocolate chip breakfast cake along with a cappuccino or espresso. Sounds pretty good to me!

Recipe Ingredients

• Flour – cake or pastry flour
• Baking powder
• Baking soda
• Salt
• Orange – orange zest
• Yogurt – greek yogurt room temperature
• Sugar – granulated sugar
• Olive oil – light olive oil
• Vanilla – vanilla extract
• Eggs – room temperature large eggs

Orange glaze

• Orange juice
• Powdered sugar – also known as icinge or confectioners’ sugar

I prefer light olive oil rather than extra virgin as I find extra virgin too strong a flavor in the finished cake.

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.

How to make an Olive Oil Cake recipe

In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients and beat on medium speed until smooth and well combined.

Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing.

Instead of the glaze you could dust it with powdered sugar. Or serve with a dollop of whipped cream.

To make the orange glaze

Mix together juice and powdered sugar, add more sugar depending on how thick you want the glaze.

Can you substitute with lemon?

Yes you could substitute the orange with lemon zest and lemon juice. Drizzle the cake with a lemon glaze instead. Or you could make it a citrus flavor and make half and half.

What makes a cake fall?

• There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this. You open the oven door too early.
• Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
• Your baking powder or soda has expired and is no long active.
• The pan size might not be the correct size, sometimes using a bundt pan will help.

How to store a Homemade Cake

The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days if glazed. Longer and it should be refrigerated. It will last 4-5 days in the fridge. Bring to room temperature before serving.

How to freeze the Olive Oil Cake

The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep for up to three months in the freezer.

Nothing better than a fast and easy cake that tastes amazing. I wanted to give it an extra boost of orange so I thought a simple powdered sugar glaze made with fresh squeezed orange juice would be perfect. Enjoy!

Orange Olive Oil Cake

Rosemary Molloy

Orange Olive Oil Cake, a moist Italian Cake made with fresh oranges, olive oil and greek yogurt. A simple orange glaze makes it perfect.  

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Italian

Servings 10 servings

Calories 229 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

CAKE

• 1 cup + 1 tablespoon cake/pastry flour (133 grams total)
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 pinch salt
• zest 1 orange (room temperature)
• ½ cup + 1 tablespoon plain whole greek yogurt (room temperature) (140 grams total)
• ½ cup + 2 1/2 tablespoons granulated sugar (131 grams total)
• ½ cup olive oil (light olive oil)
• 2 large eggs (room temperature)

Room Temperature – remove from the fridge 45-60 minutes before using.

ORANGE GLAZE

• juice from 1/2 orange (or 1-2 tablespoons, depending on how thick you want the glaze)
• 2/3 cup powdered / icing sugar

Instructions

 

• Pre-heat oven to 350F/180C. Grease and flour an 8 inch/20cm cake pan or bundt pan.

CAKE

• In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients, beat on medium speed until smooth and well combined.
• Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing. Enjoy!

ORANGE GLAZE

• Mix together juice and the powdered sugar, add more sugar depending on how thick you want the glaze.

Notes

To make cake/pastry flour – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

You could substitute the orange with lemon zest and lemon juice. Drizzle the cake with a lemon glaze instead. Or you could make it a citrus flavor and make half and half.

The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days if glazed. Longer and it should be refrigerated. It will last 4-5 days in the fridge. Bring to room temperature before serving.

The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep for up to three months in the freezer.

Nutrition

Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 44mg | Potassium: 99mg | Sugar: 18g | Vitamin A: 45IU | Calcium: 44mg | Iron: 0.4mg

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