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Orange-Scented Olive Oil Cake

May 2, 2020

With a subtle but noticeable olive oil flavor and a hint of orange, this cake has become my family’s new favorite, and I will be making it again, and again. The olive oil gives it a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. My husband loves the idea of a tender cake sans butter and nearly devoured the entire cake the first time I made it. Even die-hard butter devotees admit this is an exceptional cake.

Thank you to my friend and author, Lise Arin, who shared this recipe with me. She pulled it out of a magazine back in 2013! Her husband, a fabulous cook, usually resists menu suggestions, but in the time of COVID and a mere 7 years later, he acquiesced, and we are so happy he did.

I barely changed the recipe, adding a wonderful nut milk to replace the dairy and a bit of orange zest. This is truly a great recipe—a simple, orange-scented olive oil cake that is an elegant treat for family and guests alike.

Yield: Makes 1 9-inch cake

Recipe Ingredients

1 ½ cups all-purpose flour

1 cup sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup extra-virgin olive oil, more for the pan

¾ cup milk

¼ cup orange liqueur

¼ cup freshly squeezed orange juice

1 tablespoon freshly grated orange zest

2 extra large eggs, at room temperature

1 unpeeled baking apple, grated

Powdered sugar for garnish, optional

Recipe Instructions

Preheat oven to 350° F

Grease a 9-inch round cake pan using extra-virgin olive oil and set it aside.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt, and set aside.

In a separate bowl, whisk together olive oil, milk, orange liqueur, orange juice, zest, and eggs.

Stir the grated apple into your wet ingredients, and then add the reserved flour mixture and whisk until combined.

Pour the batter into the prepared cake pan and bake until a skewer inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake on a plate and flip it back over on the rack to cool completely.

When the cake is completely cooled, and just before serving, pour the powdered sugar into a sifter or sieve, and lightly dust the top of the cake.

Store leftovers, if there are any, in an airtight container at room temperature for up to one week.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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