Moist Orange Cake With Olive Oil Recipes

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ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

With a light, fine textured, luscious crumb and a crackly sugar topping for added sweetness.

Provided by Tricia

Categories     Cake     Dessert

Time 1h40m

Number Of Ingredients 11

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
3 large eggs (room temperature)
1 ¼ cups granulated sugar
zest from 2 oranges (preferably organic)
¾ cup extra-virgin olive oil (good quality)
½ cup whole milk
½ cup fresh orange juice (strained (2-3 oranges))
1 teaspoon vanilla extract
2 tablespoons coarse or granulated sugar for topping

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.

Nutrition Facts : Calories 466 kcal, Carbohydrate 61 g, Protein 6 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 230 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 19 g, ServingSize 1 serving

ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

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

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 40m

Number Of Ingredients 11

1 cup + 1 tablespoon cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
zest 1 orange (room temperature)
1/2 cup + 1 tablespoon greek yogurt (room temperature) ((plain, whole not fat free))
1/2 cup + 2 1/2 tablespoons sugar
1/2 cup olive oil
2 eggs (room temperature)
juice from 1/2 orange ((or 1-2 tablespoons, depending on how thick you want the glaze))
2/3 cup powdered / icing sugar

Steps:

  • Pre-heat oven to 350°. Grease and flour an 8 inch cake pan or bundt pan.

Nutrition Facts : Calories 229 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 44 mg, Sugar 18 g, ServingSize 1 serving

ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!

Provided by Averie Sunshine

Categories     Dessert

Time 2h20m

Number Of Ingredients 12

1 1/3 cups extra-virgin olive oil
3 large eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated orange zest
1/4 cup orange freshly squeezed juice
1/4 cup Grand Marnier
1 3/4 cups granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
  • To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
  • Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
  • Add the sugar and whisk to incorporate.
  • Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
  • Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
  • Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
  • Dust with confectioners' sugar prior to serving.

Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

MOIST ORANGE CAKE WITH OLIVE OIL



Moist Orange Cake with Olive Oil image

It's a family tradition to have tea with a citrus cake. In the pursuit of being able to enjoy this delicious treat and watch my diet and sugar intake, after thorough research, I came up with this recipe and I love it. It is very moist and it will make your house smell delicious, not to mention its charming orange flavor. I made it with olive oil and I promise it does not taste like it. I hope you enjoy it!

Provided by vickypicks

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 7

3 eggs
1 cup monk fruit sugar substitute
⅔ cup olive oil
2 medium oranges, zested and juiced
1 teaspoon vanilla extract
2 ¼ cups oat flour
2 teaspoons baking powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  • Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
  • Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 31.6 g, Cholesterol 46.5 mg, Fat 15 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 99 mg, Sugar 2.8 g

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