This olive oil cake is tender and moist and infused with bright citrus flavour.
Prep time: 10 mins • Cook Time 45 mins • Makes: 12 servings
INGREDIENTS
- 3 oranges, washed and dried
- 2 tablespoons orange zest
- 1/4 cup orange juice
- 1 1/4 cups extra-virgin olive oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup orange liqueur
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
DIRECTIONS
- Preheat the oven to 350°F.
- Grease a 9-inch cake pan with baking spray. Line with parchment paper.
- Slice one orange, unpeeled, into 1/8-inch thick slices. Place the orange slices on the parchment paper. Cut slices to fit, if necessary. Don’t overlap slices.
- Using the remaining 2 oranges – zest to make 2 tablespoons. Squeeze oranges for 1/4 cup of juice.
- In a large mixing bowl, whisk together the olive oil, sugar, eggs, vanilla extract, orange zest, orange juice, and orange liqueur.
- In another bowl whisk together the flour, salt, baking soda and baking powder. Add the dry ingredients to the liquid ingredients and stir until just combined.
- Pour the batter over the orange slices in the baking pan and bake for 45 minutes. Check with a toothpick or cake tester – cake is done when top is medium golden brown and tester comes out clean.
- Allow cake to cool in pan for 20 minutes. Remove from pan and let cake cook completely before serving.
NOTE: Do not use cold-pressed unfiltered olive oil as it is too intense and fragrant.
Please follow and like us:
