Zesty Orange Olive Oil Cake 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

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.

ZESTY ORANGE OLIVE OIL CAKE



Zesty Orange Olive Oil Cake image

This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it.

Provided by Demelza

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

2 eggs
2/3 cup sugar
1 orange, zest of
1 lemon, zest of
1/2 cup olive oil (extra virgin works fine in this)
1/2 cup fresh squeezed orange juice (top up with milk if you don't have enough juice from your orange)
1 1/2 cups flour
1 tablespoon baking powder

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.

Nutrition Facts : Calories 147.5, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 77.5, Carbohydrate 18.3, Fiber 0.3, Sugar 9, Protein 2

OLIVE OIL CAKE



Olive Oil Cake image

I call this my "Mystery Cake" because I don't want people to freak out over the name. This cake might surprise you. From Bon Appetit Magazine.

Provided by Chef SusanNicole

Categories     Dessert

Time 1h15m

Yield 1 Loaf, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
3/4 cup whole milk
1/2 cup olive oil
2 teaspoons orange zest

Steps:

  • Preheat oven to 325. Oil and flour a 9-inch loaf pan. Whisk first 5 ingredients in a large bowl.
  • In another bowl, whisk eggs, milk, olive oil and orange zest to blend. Gradually whisk this into the flour mixture. Scrape into your loaf pan.
  • Bake about 60 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan, on rack, for 20 minutes, then cool completely on rack.
  • This would do well with a little orange or lemon chutney. Or even some whipped cream. Enjoy, friends!

Nutrition Facts : Calories 445.1, Fat 20.9, SaturatedFat 3.6, Cholesterol 65, Sodium 245.9, Carbohydrate 59, Fiber 0.9, Sugar 35, Protein 6.3

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