Illustration, not a photo of this dishOlive Oil Orange Cake
A one-bowl 9-inch cake with a tender, moist crumb, made with fruity olive oil, orange zest and a thin orange glaze. It tastes even better the next day.
Chef's note Pick an olive oil you'd happily dip bread into, but not a very peppery one.
Chef's note Pick an olive oil you'd happily dip bread into, but not a very peppery one. The cake keeps 3 days at room temperature, wrapped, and the crumb gets more tender as it sits.
Ingredients
- 1¾ cups all-purpose flour 220 g
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 1 cup granulated sugar 200 g
- 2 oranges finely zested
- 6 tbsp fresh orange juice squeezed from the zested oranges
- 3 large eggs at room temperature
- ¾ cup extra-virgin olive oil 165 g, plus more for the pan
- ¾ cup whole milk 180 g, at room temperature
- 1 cup powdered sugar 120 g, for the glaze
Steps
Heat the oven to 350°F. Oil a 9-inch round cake pan, line the bottom with parchment, and oil the parchment.
Whisk 1¾ cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine salt in a bowl.
In a large bowl, rub 1 cup granulated sugar with the 2 oranges until fragrant. Whisk in 3 large eggs vigorously until pale and slightly thickened, about 1 minute.
Slowly stream in ¾ cup extra-virgin olive oil, whisking the whole time, until it's emulsified and glossy. Whisk in ¾ cup whole milk and ¼ cup fresh orange juice.
Add the dry ingredients and whisk gently just until smooth. Pour into the pan.
Bake 40 to 45 minutes, until the top is golden, the center springs back, and a toothpick comes out clean. Cool in the pan 15 minutes, then run a knife around the edge, turn the cake out, and cool completely on a rack, top side up.
Whisk 1 cup powdered sugar with the rest of the juice (2 tbsp fresh orange juice) until smooth and pourable. If it's too thick, add more juice a few drops at a time. Pour over the cooled cake, let it drip down the sides, and let it set 15 minutes before slicing.
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