This orange olive oil cake is tender, moist and filled with orange flavor. I love eating this cake at any given time of the day. Serving it for breakfast with fresh fruits and a cup of latte nothing can beat it.
Why use olive oil in a cake?
Adding olive oil to a batter not only adds a wonderful flavor, but it stays moist and tender far longer than cakes made with butter.
INGREDIENTS
- All- purpose flour
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Grated orange zest
- Extra-virgin olive oil
- Orange juice
INSTRUCTIONS
- Preheat oven to 350°F degrees
- Grease 9-inch springform pan and set aside.
- Whisk together flour, baking powder, and salt together in bowl.
- Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
- Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes
- Reduce speed to medium and, with mixer running, slowly pour in oil.
- Mix until oil is fully incorporated.
- Add half of flour mixture and mix on low speed until incorporated.
- Add orange juice mix until combined
- Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan.
- Bake until cake is golden brown. 40 – 45minutes
- Transfer pan to wire rack and let cool for 30 minutes.
- Enjoy
Helpful Tips
Room temperature ingredients: Allow your ingredients sit at room temperature for a couple hours. Room temperature ingredients better mix together and are better absorbed by the dry ingredients, which helps your cake to rise better.
Do NOT over mix: mix until your ingredients are blended.
Orange Olive Oil Cake
Ingredients
- 2 cups all- purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon Salt
- 3 eggs
- 1¼ cups granulated sugar
- 2 tablespoons grated orange zest
- ¾ cup extra-virgin olive oil
- ¾ cup orange juice
Instructions
- Preheat oven to 350°F degrees
- Grease 9-inch springform pan and set aside.
- Whisk together flour, baking powder, and salt together in bowl.
- Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
- Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes
- Reduce speed to medium and, with mixer running, slowly pour in oil.
- Mix until oil is fully incorporated.
- Add half of flour mixture and mix on low speed until incorporated.
- Add orange juice mix until combined
- Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan.
- Bake until cake is golden brown. 40 – 45minutes
- Transfer pan to wire rack and let cool for 30 minutes.
- Enjoy