Orange Olive Oil Cake

This orange olive oil cake is a deeply fragrant, moist, and full of delicious citrus flavor. You’ll want to make it over and over again.

Many of you finding this orange olive oil cake may have first discovered my website via my Sicilian whole orange cake.

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When I shared the Italian orange cake recipe in 2017, it was the only whole orange cake recipe on the internet in English. My mother had found the recipe on an Italian website (which I gave credit to.) However, now you will find DOZENS of ridiculously similar recipes in English, and not one has given any credit to anyone.

This delicious orange olive oil cake is a twist on the whole orange cake, and after a few tweaks, it’s ready to be made by you! This olive oil orange cake recipe also includes the entire citrus fruit, rind and all (just not the seeds) and is gloriously aromatic! Of course, you could always use another citrus and make a blood orange olive oil cake, as well.

Do your best to find sweet, organic, thinner skinned oranges for the best results. (I used my homegrown navel oranges.)

You can use a lighter olive oil as a super strong extra virgin olive oil may be too intense for this cake. This cake could even be called an orange ricotta cake, if that’s something you’ve wanted to make.

But if you don’t have ricotta, you can easily use Greek yogurt, sour cream or labne as it’s a very forgiving recipe.

Try to buy the Paneangeli baking powder for the best results (for flavor.) You can use it in many more of my recipes like this lemon cake, apricot cake and mandarin orange cake and others. NB don’t worry about the “lievito” translation in English as this isn’t active yeast, but flavored baking powder.

Orange Olive Oil Cake

adapted from my Sicilian whole orange cake recipe serves 10

FULL PRINTABLE RECIPE BELOW

Ingredients

• eggs
• sugar
• flour
• baking powder (Paneangeli)
• salt
• olive oil
• ricotta
• orange

Directions

Prepare an 8″ springform pan. Grease with butter, flour and set aside.

Preheat oven to 350ºF (175ºC)

Beat the eggs and sugar together until pale and thick (stand mixer or hand mixer both work.)

Sift the flour, baking powder/Paneangeli and salt together. Then add about a third of the sifted ingredients into the sugar and eggs and mix.

Add about one third of the oil alternately with the flour until all of it has been used.

Next, mix in the ricotta until it’s completely incorporated.

Scrub the orange with baking soda, cut into pieces and remove the seeds. Purée the orange in a Vitamix or food processor until there are no big pieces.

Add to the batter and mix well.

Pour batter into prepared springform pan.

Shake the pan gently to even out the batter then place into the oven.

Bake for about 55 minutes, checking with a skewer before removing from the oven. Allow to cool in pan for 10 to 15 minutes before taking off the side and bottom. Place on cooling rack.

Allow to cool completely before placing on cake plate to serve.

If desired, dust with powdered/confectioner’s sugar.

Can You Freeze Orange Olive Oil Cake?

t’s now ready to slice and serve (or you can freeze this cake with excellent results.)

While you can add some freshly whipped cream, ice cream or even custard, this cake needs no accompaniment to shine.

Let me know if you try this recipe, or any of my other orange recipes, like this creamy orange fool, cranberry orange sauce, or candied citrus peel in the comments below!

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