Olive Oil Cake
Olive oil cake is in an arena all by itself. Instead of a typical frosted sweet cake, it's the complete opposite. Not quite savory, but not quite sweet either. One could consider this cake light with hints of both orange and lemon. An olive oil cake is great for tea parties or as a snack.
Ingredients
- 3 Large eggs room temperature
- 1 cup Sugar
- ¼ cup Light brown sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 2 tsp Vanilla extract
- 1 tbsp. Orange liqueur
- 3 tbsp. Orange zest
- ⅓ cup Orange juice freshly squeezed
- 2 tbsp. Meyer lemon Olive oil
- 1 cup Extra Virgin Olive oil high quality
- ¼ cup Unsalted butter room temperature
- 1⅓ cup All-purpose flour
- ½ cup Cake flour
- Powder sugar for garnish
Candied Oranges
- 1 cup Sugar
- 1½ cup Water
- 1 large Navel Orange sliced crosswise ¼ thick
Instructions
Candied Oranges
- In a saucepan combine the water and sugar. Bring to a boil.
- Add in the sliced oranges (one at a time) and continue to cook over moderate heat with occasional flipping for 20 minutes. Reduce the heat to a simmer and continue to cook until the syrup is thick and the slices appear tender, but still intact. (Approximately 10 minutes).
- Transfer the orange slices to rack to dry out overnight. Reserve the orange simple syrup for another use (refrigerate for up to 3 weeks).
Olive Oil Cake
- Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with EVOO (extra virgin olive oil) and line the bottom of the cake pan with parchment paper.
- In a bowl sieve together the all-purpose flour, cake flour, baking soda, baking powder, and salt. To a measuring cup combine the wet ingredients: olive oil, orange juice, melted butter, vanilla extract, and orange liqueur.
- In the bowl of an electric mixer or hand mixer: beat the eggs, sugar, and orange zest. Mix together until pale white, approximately 3 minutes. Alternate between adding the wet ingredients and dry ingredients into the bowl (starting and ending with the dry ingredients). Pour the batter into the prepared pan and bake for 1 hour or until inserted toothpick comes out clean and the top appears golden brown.
- Transfer the cake to a cooling rack and allow to cool before topping with candied oranges and powdered sugar. Enjoy!