Orange Olive Oil Cake Recipe
Blood Orange Olive Oil Cake
I’ve been trying to find the perfect orange olive oil cake recipe ever since I saw the Kardashian-Jenner family’s obsession with the cake (remember the short-lived Little House Confections?), some were too dense, too dry, but I finally found the perfect one last year and I’ve made it a bunch of times since and can guarantee it’s a huge crowd pleaser! The best part is you can change the citrus depending on your preferences. I’ve used oranges, blood oranges, and lemon so far, and have even tried it with lemon and orange flavored olive oils to ramp up the flavor. This recipe is so easy and great for dessert or even breakfast!
Orange Olive Oil Cake
Yield: 8-10
Ingredients
- 2 oranges, zested and juiced (yielding ~3/4 cup juice and ~2-3 tbsp zest)
- 250 grams AP flour
- 250 grams granulated sugar
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 eggs, room temperature
- 1 cup extra virgin olive oil
- 93 grams sour cream or plain yogurt
- powdered sugar, for topping
Instructions
- Preheat oven to 325℉.
- Grate orange zest into sugar and combine with hands to infuse sugar
- Add flour, baking powder, salt, and baking soda
- In a separate bowl, add all wet ingredients including orange juice, eggs, olive oil, and sour cream/yogurt and mix until fully combined
- Pour wet mixture into dry mixture and whisk until just combined
- Pour into 8 inch cake pan, greased/lined with parchment
- Bake @ 325℉ for 1 hour or until toothpick inserted in the middle comes out clean
- Allow to cool ~30 minutes and turn right side up onto a plate
- Use a sifter to dust top liberally with powdered sugar and enjoy