Olive Oil Orange Cake

5 from 8 votes

Super soft and fluffy olive oil orange cake that is super easy to make. It takes only a few basic ingredients to prepare this delicious must-make cake. Just a hand whisk and some minutes of your time, you'll be enjoying this treat in no time. Do try!

Prep Time15

Cook Time30

Total Time45

Servings:

Author: Bea & Marco

Ingredients

Dry Ingredients

1 ¼ cup all purpose flour (160 g), use scoop and level method
½ teaspoon baking powder
½ teaspoon baking soda

Oil Mixture

¾ cup extra virgin olive oil (190 ml)
¼ cup orange juice (60 ml)

Wet Ingredients

3 large eggs , room temperature
¾ cup sugar (150 g)
zest of 1 orange

Topping

some powdered sugar
some orange peel

Instructions

Dry Ingredients

Mix all ingredients in a bowl and set aside.

Oil Mixture

Mix all ingredients in a jar and whisk well to combine. Set aside.

Wet Ingredients

In another bowl, add in eggs and sugar. Using a hand whisk, whisk the mixture until it turns pale. This will take a few minutes.
Now we will add dry ingredients in 3 times, alternating with oil mixture. Whisk until everything is well combine after each addition but make sure you don't over mix. Try to scrape the bottom of the bowl as you go to mix better.

Baking

Pour batter in a 9 inch (23 cm) round pan that has been greased and lined at the bottom. Bang the pan 2 times on the working surface. Bake in a preheated oven at 340ºF (170ºC), fan off, at ⅔ lower rack, for 25-30 minutes or until you insert a wooden skewer in the center of the cake and it comes out clean.
Remove from the oven and leave it for 10 minutes before flipping it on a rack to cool completely.
Dust with powdered sugar and sprinkles of orange peels. Slice, serve and enjoy!

Notes

use scoop and level method if you're using cup measurements
since all oven come with different strength of temperature, I'd really recommend you to use portable thermometer for a more accurate temperature reading, thus preventing cases of cake collapsing in the middle
do not over mix the batter because then you will loose all the air, resulting a dense cake

Nutrition