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
a 9 inch round cake
all purpose flour
1 1/2 teaspoons
1 1/3 cups
lemon extra virgin olive oil
grated orange zest
sweetened dried orange slices
In This Recipe
Preheat oven to 350°F.
Prepare a 9 inch round cake pan by spraying with oil and lining bottom with parchment paper.
Cut the candied orange slices into bite sized pieces.
In a medium sized bowl, mix the flour, sugar, salt, baking soda, and baking powder.
In a large bowl, whisk the eggs until smooth. Then, add olive oil, milk, orange zest, orange juice, and Cointreau. Whisk until well blended.
Add the dry ingredients into bowl with wet ingredients. Mix ingredients until just combined, being careful to not over mix.
Pour the batter into the prepared pan.
Sprinkle the bite sized orange pieces on top of batter.
Bake for 1 hour.
When done, let cake cool in pan for 30 minutes. Afterwards, remove cake from pan by running a knife around the edge and inverting the cake. Let cake completely cool.
Optional: garnish cake with powdered sugar, orange peels, additional candied orange slices, or dusting of coarse sugar.