Divinely moist and irresistibly satisfying, this orange olive oil cake is a winner. With company on my mind and a fridge full of oranges I wanted to attempt a dessert that was both light and satisfyingly sweet. I loved the idea of an olive oil cake, because it is so supremely simple to whip up and with oranges at their peak this time of year I knew I wanted to add a little citrus to my cake.
A cake so simple you don’t even need a mixer, just a couple bowls and a whisk. I love everything about this tender and moist cake. I could easily eat it any time of day.
Remember the star of this cake is olive oil so be sure to use a good quality olive oil with a mild taste. I really like the California Olive Ranch Everyday olive oil and use it in a variety of recipes like my chimichurri sauce.
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon ground cardamom (optional)
- ¾ teaspoon salt
- 3 eggs
- 1¼ cups granulated sugar
- ¾ cups mild olive oil
- zest of 2 oranges
- 3 to 4 oranges (3/4 cup juice)
- powdered sugar for sprinkling
- Preheat oven to 350 degrees F.
- Line a 9 inch springform pan with parchment paper and coat with cooking spray. Wrap the outside of the pan bottom in heavy duty foil to prevent any leaks.
- In a medium bowl, whisk together the flour, baking powder, salt, and cardamom (if using) and set aside.
- In a separate large bowl, beat together eggs and sugar until light and pale yellow.
- Next, alternate adding your flour mixture and oil to the egg/sugar mixture, beginning and ending with the flour mixture. (1/3 flour, ½ oil, ⅓ flour, ½ oil, ⅓ flour) mixing until mostly combined after each addition.
- Add the orange juice and zest and mix carefully to incorporate as this mixture will splash.
- Pour batter into prepared pan.
- Bake for 50-60 minutes or until toothpick inserted in center comes out with just a few moist crumbs. I covered my cake with foil, just lightly laying a piece on top of the pan, for the last 15 minutes to prevent the top of the cake from getting too brown. My pan was deep enough so that the foil did not touch the top of the cake. If you think that it might be an issue, tent the foil to keep it away from the cake surface.
- Allow to cool for 5-10 minutes in pan, then remove ring around springform pan and allow to cool completely on a rack.
- Sprinkle with powdered sugar and serve.