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Prep time
30 minutes
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Cook time
1 hour
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Makes
a 9 inch round cake
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
Ingredients
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250 grams
all purpose flour
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350 grams
Turbinado sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
lemon extra virgin olive oil
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3
large eggs
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1/2 tablespoon
grated orange zest
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1/4 cup
Cointreau
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150 grams
sweetened dried orange slices
Directions
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Preheat oven to 350°F.
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Prepare a 9 inch round cake pan by spraying with oil and lining bottom with parchment paper.
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Cut the candied orange slices into bite sized pieces.
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In a medium sized bowl, mix the flour, sugar, salt, baking soda, and baking powder.
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In a large bowl, whisk the eggs until smooth. Then, add olive oil, milk, orange zest, orange juice, and Cointreau. Whisk until well blended.
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Add the dry ingredients into bowl with wet ingredients. Mix ingredients until just combined, being careful to not over mix.
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Pour the batter into the prepared pan.
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Sprinkle the bite sized orange pieces on top of batter.
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Bake for 1 hour.
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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.
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Optional: garnish cake with powdered sugar, orange peels, additional candied orange slices, or dusting of coarse sugar.
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