Orange and Olive Oil Cake

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Some time ago I published a recipe for Orange and Cardamom Cake and as I really liked this recipe, I decided to try another version of this cake by replacing the butter with olive oil. Here is my recipe for Orange and Olive Oil Cake.

Olive oil makes this Orange Cake not only ultra soft but in addition it also brings a fruity and floral taste to the cake. All mixed with the aromas of orange, this cake is a real trip to the Mediterranean!

Orange and Olive Oil Cake

Which olive oil to choose?

There are more or less refined olive oils. If you do not want to have the taste of olive oil too present in the cake, you can use refined olive oil.

If, however, you are looking for the taste of olive oil, and that’s what I recommend, choose instead, a extra virgin olive oil.

Orange and Olive Oil Cake

Recipe for Orange and Olive Oil Cake

For about 8 servings you need the following ingredients.

Ingredients

For the orange and olive oil cake

  • 4 oranges, organic
  • 3 eggs
  • 130 g + 40 g of sugar
  • 250 g of flour
  • 6 g of baking powder
  • 200 ml olive oil
  • 10 cardamom pods or 2 teaspoons of cardamom powder

Find the recipe on video!

Preparation

Step 1: Preparation of orange syrup and decoration

To start, take the zest of an orange and set aside. Squeeze the juice of this orange as well as that of a second orange. Cut the other two remaining oranges into thin slices.

If you are using cardamom pods, cut them open with a knife, take the center (black in color), and grind the cardamom until you get a powder using a mortar and a pestle.

For the orange syrup, pour the juice of one orange and 40 g of sugar into a saucepan. Cook over medium heat and let reduce for 5 minutes. Add a teaspoon of cardamom powder. Remove from the heat.

Place the orange slices in the syrup while you prepare the cake.

Step 2: Prepare the cake batter

Preheat the oven to 175 ° C (conventional heat). In a bowl, pour the eggs and sugar. Beat until the mixture turns white. Then add the flour mixed with the baking powder, orange zest, orange juice and a teaspoon of cardamom. Then add the olive oil and mix well.

In a cake pan covered with parchment paper or a silicone cake mold, place the orange slices that have infused in the syrup on the bottom. Reserve the rest of the syrup for later.

Then pour the cake batter. Bake for about 35 minutes.

Once the cake is cooked, pour the rest of the syrup over the cake.

Note

Olive oil brings a lot of flavor and moistness to the cake however I have found that the cake does not stay moist as long as it does with a butter cake. I therefore advise you to eat it the same day and within 24 hours!

Orange and Olive Oil Cake

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Print Recipe

Orange and Olive Oil Cake

Rate this recipe! Slide over the stars below to rate this recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course Cake
Cuisine Mediterranean
Servings 8
Calories

Ingredients
 
 

  • 4 oranges organic
  • 3 eggs
  • 130 g + 40 g of sugar
  • 250 g of flour
  • 6 g of baking powder
  • 200 ml olive oil
  • 10 cardamom pods or 2 teaspoons of cardamom powder

Instructions
 

Step 1: Preparation of orange syrup and decoration

  • To start, take the zest of an orange and set aside. Squeeze the juice of this orange as well as that of a second orange. Cut the other two remaining oranges into thin slices.
  • If you are using cardamom pods, cut them open with a knife, take the center (black in color), and grind the cardamom until you get a powder using a mortar and a pestle.
  • For the orange syrup, pour the juice of one orange and 40 g of sugar (or 3 tablespoon) into a saucepan. Cook over medium heat and let reduce for 5 minutes. Add a teaspoon of cardamom powder. Remove from the heat.
  • Place the orange slices in the syrup while you prepare the cake.

Step 2: Prepare the cake batter

  • Preheat the oven to 175 ° C (conventional heat). In a bowl, pour the eggs and sugar. Beat until the mixture turns white. Then add the flour mixed with the baking powder, orange zest, orange juice and a teaspoon of cardamom. Then add the olive oil and mix well.
  • In a cake pan covered with parchment paper or a silicone cake mold, place the orange slices that have infused in the syrup on the bottom. Reserve the rest of the syrup for later.
  • Then pour the cake batter. Bake for about 35 minutes.
  • Once the cake is cooked, turn it over and pour the rest of the syrup over the cake.

Video

Notes

Olive oil brings a lot of flavor and moistness to the cake however I have found that the cake does not stay moist as long as it does with a butter cake. I therefore advise you to eat it the same day and within 24 hours!
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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