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
teaspoon baking powder
cups lemon extra virgin olive oil
tablespoon grated orange zest
grams sweetened dried orange slices
- 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.