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Zesty Orange Olive Oil Cake
By Demelza on February 22, 2011
Photo by Demelza
3 Reviews
- Prep Time: 5 mins
- Total Time: 50 mins
- Serves: 16, Yield: 1 cake
Photo by Demelza
About This Recipe
"This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it."
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 orange, zest of
- 1 lemon, zest of
- 1/2 cup olive oil ( extra virgin works fine in this)
- 1/2 cup fresh squeezed orange juice ( top up with milk if you don't have enough juice from your orange)
- 1 1/2 cups flour
- 1 tablespoon baking powder
Directions
- Whisk eggs & sugar together till well combined.
- Add orange & lemon zest.
- Stir in olive oil & orange juice.
- Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
- Pour into greased 8" bundt or round cake pan.
- Bake at 350 for 45 minutes.
- Cool in pan for 5 minutes then turn out onto wire rack.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (41 g)
Servings Per Recipe: 16
- Amount Per Serving
- %
- Calories 147.4
- Calories from Fat 67
- 45%
- Amount Per Serving
- %
- Total Fat 7.4g
- 11%
- Saturated Fat 1.1g
- 5%
- Cholesterol 23.2mg
- 7%
- Sugars 9.0 g
- Sodium 77.4mg
- 3%
- Total Carbohydrate 18.3g
- 6%
- Dietary Fiber 0.3g
- 1%
- Sugars 9.0 g
- 36%
- Protein 2.0g
- 4%
Reviews
-
"Finally, a simple all-natural orange cake that actually tastes of oranges!
I used the zest of two large navel oranges instead of an orange and a lemon because it took two oranges to yield 1/2 cup of fresh juice.
I also used my immersion blender to process the zest with the sugar so the sugar gets infused with the orange oil and makes for a more intense orange flavor than just adding the zest alone.
When I want something traditionally Spanish/North African I replace half the flour with ground almonds and almost always add a teaspoon of good French brandy just to add some depth.
I cook this in a large gratin dish and serve it plain, though I bet it would be delicious with a pillow of cardamom-scented softly whipped cream."
By Miss Plumcake on April 19, 2012 | 1301757
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"I found this recipe very simple and yet delicious. It took me less time to bake it than what is stated."
By Chef #2182063 on February 13, 2012 | 1287705
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"I made this cake using all ruby red grapefruit rind and juice. The taste was excellent (and not too sweet). I will definitely be making this again. Thanks so much for posting!"
By coconutty on February 03, 2013 | 1364175
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