Ingredients (1 8-inch cake)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- Zest of 1 large orange
- 1 cup granulated sugar, plus 2 tbsp for topping
- 2 large eggs
- 3/4 cup extra-virgin olive oil
- 3/4 tsp vanilla extract
- 1/4 cup freshly squeezed orange juice
- 2/3 cup whole milk
Prepare the Pan and Batter
Preheat your oven to 350°F. Grease an 8-inch round cake pan with olive oil, line the bottom with parchment paper, and grease the parchment as well.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, combine the orange zest and 1 cup of granulated sugar. Use your fingers to rub the zest into the sugar until it becomes fragrant and resembles wet sand.
This step is key for a strong orange flavor.
Add the eggs to the sugar mixture and beat with a hand mixer until the mixture is light in color and fluffy.
With the mixer on low, slowly stream in the olive oil in three additions, beating well after each one until the oil is fully incorporated. Add the vanilla extract, orange juice, and whole milk, and beat until the batter is smooth.
Add half of the dry ingredients to the wet ingredients and beat on low until a few streaks of flour remain. Fold in the rest of the dry ingredients with a spatula until the batter is just combined.
Bake and Cool the Cake
Scrape the batter into the prepared cake pan and tap it on the counter a few times to even it out. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. This will create a thin, crackly crust.
Bake for ~35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the cake cool completely in the pan on a wire rack. Once cooled, run a knife around the edge of the pan to loosen it before inverting it onto a plate.
Orange Olive Oil Cake
Ingredients
Ingredients (1 8-inch cake)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- Zest of 1 large orange
- 1 cup granulated sugar plus 2 tbsp for topping
- 2 large eggs
- 3/4 cup extra-virgin olive oil
- 3/4 tsp vanilla extract
- 1/4 cup freshly squeezed orange juice
- 2/3 cup whole milk
Instructions
- Preheat oven to 350°F. Grease 8-inch round cake pan with olive oil and line bottom with parchment.
- Whisk flour, baking soda, baking powder, and salt in medium bowl.
- Rub orange zest into 1 cup sugar until fragrant.
- Beat zested sugar and eggs until light and fluffy.
- Stream in olive oil gradually while beating. Add vanilla, orange juice, and milk until smooth.
- Mix in dry ingredients in two additions, folding until just combined.
- Pour batter into pan. Tap to level. Sprinkle with 2 tbsp sugar.
- Bake 35-40 minutes until golden and toothpick comes out with few crumbs.
- Cool completely in pan. Run knife around edge before inverting.
