Author Notes: Since the main component of an olive oil cake, is olive oil, I really wanted to use a fun olive oil. I decided on a lemon infused extra virgin olive oil.
This recipe was inspired by and adapted from Maialino’s Olive Oil Cake. I decided to not doctor the original flavor profile; however, I still wanted to add an interesting texture and literal eye candy. I dreamed of slicing into the cake and seeing a gradient of candied orange pieces. Did you see the picture? I totally made that into reality.
Olive oil. I just wanted to say it again. —Peggy
Makes: a 9-inch round cake
Prep time: 30 min
Cook time: 1 hrs
grams all purpose flour
grams Turbinado sugar
teaspoon baking soda
tablespoon baking powder
cups lemon Extra Virgin Olive Oil
cups whole milk
tablespoon grated orange zest
cup fresh orange juice
grams sweetened dried orange slices
- Preheat oven to 350°F.
- Prepare a 9-inch cake pan by spraying it with oil and lining the bottom with parchment paper.
- Cut sweetened dried orange slices into bite-sized pieces.
- Optional step: Sprinkle half of the bite sized orange pieces so they line the bottom of the cake pan.
- In a medium sized bowl, mix flour, sugar, salt, baking soda and baking powder.
- In a large bowl, beat eggs until smooth.
- In the bowl with eggs, add olive oil, milk, orange zest, orange juice, and Cointreau. Whisk until well blended.
- Add the dry ingredients into the bowl with wet ingredients. Whisk until just combined, being careful to not over mix.
- Pour batter into prepared pan.
- Sprinkle the bite sized orange pieces on top of batter; or remaining pieces, if you did the optional step.
- Bake for one hour.
- When cake is done, let it cool for 30 minutes in the pan. Afterwards, take cake out of the pan by running a knife along the edge and inverting the cake on to a rack. Let it cool completely, which takes about 2 hours.
- Optional step: Sprinkle the cake with powdered sugar and garnish with additional sweetened dried orange slices and/or orange peels