Orange And Olive Oil Cake With Orange Marmalade Glaze Recipes

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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

ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup olive oil
1 teaspoon vanilla extract
Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar for dusting

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.

ROSEMARY, OLIVE OIL AND ORANGE CAKE



Rosemary, Olive Oil and Orange Cake image

This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 16

10 small rosemary sprigs, no more than 1 inch/3 centimeters each in size (see note)
1 egg white, lightly whisked
2 teaspoons granulated or superfine sugar (caster sugar)
About 2 tablespoons/30 grams unsalted butter, softened, for greasing the pan
2 cups/240 grams all-purpose flour (plain flour), more to flour the pan
3/4 cup/160 milliliters extra-virgin olive oil
1/2 cup plus 1 teaspoon/120 grams superfine sugar (caster sugar)
1 tablespoon finely grated orange zest (from about 1 1/2 oranges)
1 1/2 tablespoons/7 grams packed finely chopped rosemary leaves
2 large eggs
1/2 cup/130 grams sour cream
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons freshly squeezed lemon juice
1 3/4 cups/175 grams sifted confectioners' sugar, or 1 1/2 cups/150 grams sifted icing sugar

Steps:

  • At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
  • Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
  • Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
  • Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
  • Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
  • Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams

BLOOD ORANGE OLIVE OIL CAKE



Blood Orange Olive Oil Cake image

There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter for greasing pan
3 blood oranges
1 cup sugar
Buttermilk or plain yogurt
3 large eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Honey-blood orange compote, for serving, optional (see note)
Whipped cream, for serving, optional

Steps:

  • Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  • Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
  • Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
  • In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
  • Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams

SPICED OLIVE OIL CAKE WITH ORANGE GLAZE



Spiced Olive Oil Cake With Orange Glaze image

This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.

Provided by Julia Moskin

Categories     breakfast, brunch, lunch, snack, cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray
1 3/4 cups/225 grams all-purpose flour
1 cup/200 grams granulated sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon ground fennel, cardamom or coriander (see Tip)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (see Tip)
3/4 cup/180 milliliters extra-virgin olive oil
2/3 cup/160 milliliters whole milk
2 large eggs
2 tablespoons dark rum
Freshly grated zest of 1 orange plus 2 tablespoons orange juice
1/2 cup/60 grams confectioners' sugar
2 tablespoons orange juice, plus more as needed

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.

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