This orange olive oil cake recipe is one that my mother taught me years ago growing up. It is more of a pudding cake than an actual flaky cake. You can serve the cake warm with a dollop of whipped cream and fresh berries, or at room temperature and dust it with powdered sugar and arrange with oranges and sprinkle with mint. This cake brings back great memories in the kitchen with my mother. Orange olive oil cake will last for a week covered, however, I have never had it last more than an evening.
Ingredients
- •240 grams (2 cups) all-purpose flour
- •300 grams (1 1/2 cups) granualated sugar
- •7.5 ml (1 1/2 teaspoons) kosher salt
- •2.5 (1/2 teaspoon) baking soda
- •2.5 (1/2 teaspoon) baking powder
- •308 ml (1 1/3 cups) extra virgin olive oil
- •298 ml (1 1/4 cups) whole milk
- •3 large eggs
- •22.5 ml (1 1/2 tablespoons) finely grated orange zest
- •60 ml (1/4 cup) freshly squeezed orange juice
- •60 ml (1/4 cup) Grand Marnier
Preparation
Preheat oven to 177°C (350° F) or 163°C (325° F) if using convection. Spray a round 23 x 5 cm (9 inch x 2 inch) cake pan with cooking spray and line the bottom with parchment paper.
In a bowl, sift the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, orange juice, and Grand Marnier. Add the dry ingredients to the wet and whisk until they are combined.
Pour batter into the prepared pan and bake until the top is golden and a cake tester comes out clean, about 1 hour. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack, and let cool completely. Sprinkle powdered sugar all around the top. Garnish with orange slices and fresh mint leaves.
