Description
My Orange Olive Oil Cake is a moist, tender, and fragrant dessert with vibrant citrus flavor. Perfect for breakfast, tea, or dessert, this cake is easy to make and always brings warmth to the kitchen.
Ingredients
Scale
- 250ml extra virgin olive oil
- 200g caster sugar
- 3 large eggs, room temperature
- Zest of 2 large oranges
- 250g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml fresh orange juice
- 1 tsp vanilla extract
- Optional: 50g almond flour
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch round cake tin.
- Whisk eggs, sugar, orange zest, and vanilla until pale and fluffy.
- Slowly whisk in olive oil until smooth.
- Sift flour, baking powder, salt, and almond flour. Fold into wet mixture alternately with orange juice.
- Pour batter into tin and smooth top.
- Bake 35–40 minutes until skewer comes out clean.
- Cool 10 minutes in tin, then transfer to wire rack. Optional: drizzle with glaze.
Notes
Use room temperature eggs for lighter texture. Fresh orange juice enhances flavor. Cake can be served plain, dusted, or with whipped cream and berries. Store in airtight container up to 3 days, freeze slices up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg