Recipes › Dessert › Italian Orange Olive Oil Cake Recipe

Italian Orange Olive Oil Cake Recipe

Recipe by Pedro M. A. Neves

This Italian Orange Olive Oil Cake is a light, moist dessert that showcases the bright citrus flavors beloved in Mediterranean baking. Made with fruity extra-virgin olive oil instead of butter, it delivers a tender crumb with delicate orange notes throughout. This simple yet elegant cake is perfect for afternoon tea or a sophisticated finish to any meal.

Ingredients

• 200g (1¾ cups) all-purpose flour
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 120ml (½ cup) extra-virgin olive oil
• 120ml (½ cup) whole milk
• Zest of 2 medium oranges (about 2 tablespoons)
• 100ml (⅓ cup + 1 tablespoon) fresh orange juice
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar for dusting

Instructions

1. Preheat oven to 175°C (350°F). Grease a 22cm (9-inch) round cake pan and line the bottom with parchment paper.

2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together eggs and granulated sugar for 2-3 minutes until pale and slightly thickened.

4. Pour the olive oil into the egg mixture in a thin stream while whisking constantly, then add vanilla extract and mix until fully combined.

5. Stir in orange zest and orange juice until evenly distributed throughout the wet ingredients.

6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake for 32-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

9. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

10. Once cool, dust the top generously with powdered sugar just before serving.

Substitutions

• Replace all-purpose flour with whole wheat pastry flour for a nuttier flavor and added fiber
• Substitute half the olive oil with melted coconut oil for a slightly different but still fruity profile
• Use almond milk or oat milk in place of dairy milk for a dairy-free version
• Replace granulated sugar with coconut sugar for a lower glycemic index and subtle caramel notes

Tips

• Use high-quality extra-virgin olive oil with fruity or grassy notes; avoid heavily processed varieties that will mute the delicate flavors
• Room temperature eggs and milk emulsify better with the olive oil, creating a smoother batter
• Do not open the oven door during baking as olive oil cakes are more delicate than butter cakes and sensitive to temperature fluctuations
• Store leftover cake wrapped in plastic wrap at room temperature for up to 3 days; the olive oil keeps it moist longer than butter-based cakes

Olive oil cakes have deep roots in Mediterranean cuisine, particularly in Italy and Spain, where olive oil is more abundant than butter. This recipe reflects the Italian preference for rustic, ingredient-forward desserts that celebrate locally-sourced flavors like citrus and high-quality olive oil rather than elaborate decorations.

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