introduction

This cake uses fresh orange juice and good olive oil. It tastes bright and soft. You can make it for a small party or for tea. Try a similar sweet like chocolate orange cake if you want a richer treat.

why make this recipe

You will make a cake that is light and wet. The olive oil keeps the cake soft the next day. The orange gives a fresh taste. This cake needs few steps and few tools. If you like nut cakes, see this almond cake for another simple bake.

how to make Orange Olive Oil Cake

Make the batter with wet and dry mixes. Mix until you just join them. Pour the mix in a pan and bake until done. Cool the cake, then add the cheese frosting. For a texture twist, you can read how ricotta works in this almond ricotta cake.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
3/4 cup fresh orange juice
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 orange
1 cup mascarpone cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract

The mascarpone makes a soft top like some small cheesecakes. See apple mini cheesecakes for a small dessert idea.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mix the sugar and olive oil until well combined. Add the eggs, orange juice, and orange zest, and mix until smooth.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before transferring to a wire rack.
For the frosting, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Spread the mascarpone frosting over the cooled cake and serve.

how to serve Orange Olive Oil Cake

Cut the cake in slices. Serve at room heat or a bit cool. Add extra orange zest on top for a bright look. Pair with a cup of tea or coffee. If you like fruit with cake, try it with a simple compote.

how to store Orange Olive Oil Cake

Cover the cake with wrap or put it in a box. Keep it in the fridge if you add the mascarpone. It will stay good for 3 to 4 days. You can freeze slices for up to 1 month. Warm a slice a little before you eat it.

tips to make Orange Olive Oil Cake

Use fresh orange juice and fresh zest for the best taste.
Do not over mix after you add flour. Mix until you see no streaks.
Use a good, mild olive oil for a clean taste.
Let the cake cool well before you put the mascarpone on top.
For a warm spice touch, add a pinch of cinnamon. For more cake ideas, read about this apple crumble coffee cake.

variation (if any)

Add sliced almonds on top for a nut crunch.
Stir in 1/2 cup of chopped candied orange peel to the batter.
Make a glaze from orange juice and powdered sugar instead of mascarpone.
Use yogurt in place of mascarpone for a lighter top.

FAQs

Q: Can I use vegetable oil instead of olive oil?
A: Yes. Use the same amount. The taste will change a bit.

Q: Can I make this cake in a loaf pan?
A: Yes. Bake a bit longer and check with a toothpick.

Q: Do I need to refrigerate the cake?
A: If you add the mascarpone, keep it in the fridge. If not, you can keep it at room temp for one day.

Q: Can I use store bought orange juice?
A: Fresh juice gives the best taste, but store juice works in a pinch.

Q: How do I know when the cake is done?
A: A toothpick in the center should come out clean or with a few dry crumbs.

Conclusion

For a classic take and more tips on a similar cake, see this Portuguese Orange Olive Oil Cake – Leite’s Culinaria.