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
Cake Batter & Pan Preparation
Grease an 8-inch round cake pan using olive oil and line the bottom with parchment paper (greasing the parchment paper as well). Preheat your oven to 350 degrees F.
In a medium bowl, combine your dry ingredients: flour, baking soda, baking powder, and salt by whisking together.
In a large bowl, combine the zest of 1 large orange and 1 cup of granulated sugar. Rub the zest into the sugar with your fingertips until you create an aromatic mixture that resembles wet sand.
This is a very important process to achieve a powerful orange flavor in the cake recipe.
Mix the eggs into the sugar mix; then whisk together until light in colour and fluffy, using a hand mixer.
Using low speed on your hand mixer, add three portions of the olive oil slowly while beating. Make sure to mix well after each addition to incorporate all of the oil into the mixture. Finish by adding the vanilla, orange juice, and whole milk all at once, then beat to combine the mixture until smooth.
Begin by adding half of the dry ingredients to the wet ingredients. Use low speed on your mixer, beating only until you see some flour streaks remaining. Then, using a spatula, fold the other half of the dry ingredients into the batter, just enough to combine the two.
Baking and Cooling the Cake
Transfer the batter to the prepped cake pan before gently tapping it against the counter. Sprinkle the remaining 2 tablespoons of granulated sugar over the top so that it covers the entire surface. This will create a delicate crackly crust after baking.
Bake the cake for approximately 35-40 minutes at 350 degrees F, until the top has a golden brown colour and an inserted toothpick comes out with only a few moist crumbs attached.
Once it has cooled completely in the pan on a wire rack, run a sharp knife around the sides to release the cake, then flip it over 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.
