Best Zesty Orange Olive Oil Cake Recipes

ORANGE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom, then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Place foil or a baking sheet below the oven rack to catch drips if your springform pan doesn't seal well.
• In a small bowl combine the flour, salt and baking powder. Set aside.
• Fit a stand mixer with the whisk attachment. Whip the eggs on medium speed until foamy. Add the granulated sugar and orange zest and whip on high speed until the mixture is fluffy and pale in color, about 3 minutes. Reduce the speed to medium, and with the mixer running, slowly add the olive oil. Mix until the oil is completely incorporated.
• Add half the flour mixture and mix on low speed until blended. Scrape down the sides and bottom of the bowl as needed. Add the milk and orange juice and mix on low until blended. Add the remaining flour and mix just until incorporated.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons coarse sugar on top. Bake in preheated 325°F oven for 60-70 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with a few crumbs attached.
• Cool the cake on a wire rack for at least 30 minutes before removing the sides. Serve at room temperature or slightly warm. Cool completely for clean slices.

ZESTY ORANGE OLIVE OIL CAKE

Steps:

• Whisk eggs & sugar together till well combined.
• Add orange & lemon zest.
• Stir in olive oil & orange juice.
• Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
• Pour into greased 8" bundt or round cake pan.
• Bake at 350 for 45 minutes.
• Cool in pan for 5 minutes then turn out onto wire rack.

SPICED OLIVE OIL CAKE WITH ORANGE GLAZE

Steps:

• Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
• Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
• Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
• Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
• Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.

PORTUGUESE ORANGE-OLIVE OIL CAKE

Steps:

• Spray baking pan with nonstick spray with flour.
• Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
• Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
• Whisk together the flour, baking powder, and salt in a large bowl and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
• Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
• Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.