Orange Olive Oil Cake

This delicious Orange Olive Oil Cake is so full of flavor. The delicate balance of citrus paired with rosemary gives this dessert a special place at the dinner table, but it also makes a delicious breakfast.






The form can be filled in the actual website url .


Olive Oil cake dates back hundreds of years to the Mediterranean, where oil has always been the most popular choice for baking. It gives recipes a lighter texture and keeps desserts moist. Today, many chefs and home cooks choose olive oil instead of butter because of its health benefits.



Try some of our other desserts made with olive oil, and we’re betting you’ll agree it makes a difference in flavor and texture. A couple of our favorites are this healthy coffee cake and brownie-bottom Nutella bars .



Why We Love This Orange Olive Oil Cake











Recipe Snapshot



Easy to make : Even for first-time bakers Delicious: Not-too-sweet Healthier:  Dairy-free, plant-based WOULD I MAKE THIS AGAIN?  Absolutely.







What You Need To Make It







Key Ingredients




All purpose flour



Granulated sugar



Fresh rosemary



Fresh orange juice and zest



Olive oil




Scroll to the bottom to see the full list of ingredients and instructions.



How to Make Orange Olive Oil Cake



Preheat your oven to 350°.



Zest and juice oranges. Chop rosemary. Set aside.







Grease the bottom and sides of a 10-inch round cake pan . Line the bottom of the pan with a parchment paper round .



Combine flour, sugar, baking powder, baking soda, salt, and chopped rosemary in a large bowl, stirring to combine. 







Using a large spoon, make a well in the center of the dry ingredients. Add wet ingredients of oil, oat milk, orange juice, and orange zest to the flour mixture, stirring until smooth.







Pour the cake batter into the prepared pan, immediately placing it in the oven so the orange juice and baking soda don’t start to react.







Bake the cake for 45-50 minutes. It should be golden brown on the edges. Insert a toothpick in the center to ensure it is fully baked. It should come out clean.







Let the cake cool while still in the pan for at least 30 minutes before you move it to a wire rack for cooling.



To make the icing, combine the orange juice with confectioners’ sugar until it’s smooth and pourable.







Beginning at the top, pour the icing over the top of the cake. It may help to tilt the cake to get an even spread of the icing around the top. The icing will drip down and cover most of the sides of the cake.







Let the cake cool and set completely before cutting. This recipe serves 8-10 slices.







Variations & Substitutions



We used regular fresh orange juice, but blood oranges have a nice flavor, too. For an even sweeter taste, try cara cara oranges.



Any good quality olive oil is fine for this cake. You don’t have to use extra-virgin olive oil, though you can if you like a stronger olive oil flavor.



For a boozy kick, Grand Marnier is a great choice.



Storage Instructions



Orange Olive Oil Cake is best served on the same day, though it is still delicious for days after making. For best flavor, serve it slightly warm or at room temperature.



To store, place in an airtight container or wrap tightly in plastic wrap and store in the fridge for up to 2 days. Olive Oil cake can also be frozen for up to 3 months. Wrap tightly before freezing and always let it cool first.



Tips



Make this Orange Olive Oil Cake recipe using fresh orange juice. It won’t take you much time and is so worth the effort.



You can also make this cake in a square or regular cake pan or even a loaf pan, but make sure it is the same size. Too much batter in one pan can cause the cake to fall in the center.



Though it’s tempting to take a look, try not to open the oven door until it’s time to check on the cake. The cooler air rushing in can cause the cake to fall.







More Delicious Desserts



Dulce de Leche Cheesecake Bars



Linzer Tart Cookies



Pineapple Pie Recipe





Print


Orange Olive Oil Cake Recipe
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This delicious Orange Olive Oil Cake is so full of flavor. The delicate balance of the citrus paired with rosemary gives this dessert a special place at the table.

Course Dessert Cuisine Italian Diet Vegan, Vegetarian

Prep Time 15 minutes minutes Cook Time 50 minutes minutes Cooling time 30 minutes minutes Total Time 1 hour hour 35 minutes minutes

Servings 10
Calories 328 kcal
Author Kelly Stilwell


Ingredients 2 ¼ cups all purpose flour 270g 1 cup granulated sugar 200g 2 tsp baking powder 8g 1/2 tsp baking soda 3g 1 tbsp chopped fresh rosemary 4g ½ tsp salt 3g ½ cup olive oil 120ml 7 tbsp fresh orange juice 105ml 1 tbsp orange zest 6g 3/4 cup oat milk 180ml Icing: ¾ cup powdered sugar 100g 1-2 tbsp fresh orange juice 15-30ml
Instructions Preheat your oven to 350°. Grease the bottom and sides of a 10 inch round cake pan. Line the bottom of the pan with parchment. Combine flour, sugar, baking powder, baking soda, salt, and chopped rosemary in a medium bowl, stirring to combine. Using a large spoon, make a well in the center of the dry mix. Add oil, oat milk, orange juice, and orange zest, stirring until smooth. Pour the batter into the prepared pan, immediately placing it in the oven so the orange juice and baking soda don’t start to react. Bake the cake for 45-50 minutes. It should be golden brown on the edges. Insert a toothpick in the center to be sure the cake is fully baked. It should come out clean. Let the cake cool while in the pan for at least 30 minutes before you move it to a wire cooling rack. To make the icing, combine the orange juice with powdered sugar until it’s smooth and pourable. Beginning at the top, pour the icing over the cake. It may help to tilt the cake to get an even spread of the icing around the top. The icing will drip down and cover most of the sides of the cake. Let the cake cool and set completely before cutting. This recipe serves 8-10 slices.

Notes Orange Olive Oil Cake is best served on the same day.
To store, wrap tightly in plastic wrap and store in the fridge for up to 2 days.
Send Data Send Data
Send Data Send Data
Send Data Send Data
Send Data Send Data
Nutrition Serving: 1 | Calories: 328 kcal | Carbohydrates: 54 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Sodium: 182 mg | Potassium: 151 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 73 IU | Vitamin C: 8 mg | Calcium: 70 mg | Iron: 2 mg The post Orange Olive Oil Cake appeared first on Food Fun & Faraway Places .