Imagine a dessert that transports you to the sun-drenched coastlines of Italy with every single bite - a cake so moist, fragrant, and elegantly simple that it transforms an ordinary afternoon into a gourmet experience. This Orange Olive Oil Cake with Candied Oranges isn't just a recipe; it's a culinary journey that blends the rich, smooth texture of olive oil with the bright, zesty notes of fresh oranges, creating a dessert that's simultaneously sophisticated and comfortingly homemade.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 3 large eggs
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp salt
- 2 oranges, thinly sliced for candying
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the sugar, olive oil, eggs, fresh orange juice, and orange zest until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- For the candied oranges, slice two oranges very thinly using a sharp knife or mandoline.
- In a separate saucepan, create a simple syrup by combining 1 cup of water and 1 cup of sugar. Bring to a simmer over medium heat.
- Add the orange slices to the simmering syrup and cook for 15-20 minutes, turning occasionally, until the rinds become translucent.
- Remove the orange slices and place them on a wire rack to drain excess syrup.
- Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, arrange the candied orange slices on top of the cake in a decorative pattern.
- Optional: Dust the cake with powdered sugar or drizzle with a light orange glaze before serving.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Use high-quality extra virgin olive oil for the most robust flavor profile.
- Ensure all ingredients are at room temperature for smoother mixing.
- When zesting oranges, only remove the outer colored layer - avoid the white pith, which can taste bitter.
- Be gentle when folding dry ingredients to maintain the cake's light texture.
- For perfectly candied oranges, slice them uniformly thin using a sharp mandoline or very sharp knife.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before decorating to prevent the candied oranges from sliding.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 65mg
