Olive Oil Orange Cake
Bake a little sunshine into dessert with this flavorful Olive Oil Orange Cake. Freshly squeezed juice, orange zest and olive oil are the magical ingredients in this moist, tender cake. Bright and tasty, this citrusy treat is a sunny slice of heaven.
Equipment
- 9-inch springform pan
Ingredients
Olive Oil Orange Cake
- 2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 3 large eggs room temperature
- 1 3/4 cups granulated sugar
- 2 Tbsp orange zest freshly grated
- 3/4 cup olive oil extra virgin
- 1/2 cup orange juice freshly squeezed
- 3/4 cup buttermilk room temperature
Garnish
- powdered sugar
- orange slices optional
Instructions
Orange Cake
- Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan then set aside.
- In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a separate mixing bowl, beat eggs, sugar and orange zest with an electric mixer for 4 minutes until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then gradually drizzle in olive oil. Beat until oil is evenly distributed.
- Keeping mixer on low, add 1 cup of the flour mixture then beat until blended.
- Next, add orange juice and buttermilk, beating until incorporated.
- Finally, add remaining flour mixture and beat until just combined. Do not overmix.
- Pour batter into prepared springform pan then bake for 55 to 60 minutes. Cake is done when a toothpick inserted into the center comes out clean and the top is golden brown. Avoid overbaking.
- Place pan on a wire rack and allow cake to cool for 30 minutes before releasing the springform ring then allow cake to cool completely before dusting with powdered sugar.
- If desired, garnish with fresh orange slices then cut and serve.
- Store leftovers in an airtight container at room temperature up to 3 days.