The idea of making this cake came to me when I tasted a wonderful orange olive oil at the Farmers Market. It tasted so good I needed to do something with it. Also, I have been making a lot of “traditional” cakes so far, this one could be a nice change for my blog. Besides, I can find all kind of oranges this time of year, kumquat, navel, mandarin, and blood orange. It’s hard to ignore this friendly fruit.
I served one with orange compote, and kept one for breakfast the next couple of days. I made this on a rainy day in San Francisco. The cake goes so well with afternoon tea, and (a bit) cold weather. Another benefit of making this cake is that it makes your house smell so good.
P.S. If orange olive oil is not available to you, you can use extra virgin olive oil instead.
Orange Olive Oil Cake
make two 6-inch cake
- 2-3 oranges (I used both blood orange & navel orange)
- 1 cup (200 grams) sugar
- Scant 1/2 cup plain whole milk yogurt
- 3 large eggs
- 2/3 cup orange olive oil
- 1 + 3/4 cups (219 grams) all-purpose flour
- 1 + 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- orange compote, for serving (optional, below)
Preheat oven to 350 degrees. Line cake pans with parchment and spray them with non-stick baking spray. Zest 2-3 oranges and place in a bowl with sugar, rub ingredients together until orange zest is evenly distributed in sugar.
Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers into pieces.
Squeeze juice into a measuring cup to have about 1/4 cup. Add yogurt to juice until it reaches 2/3 cup altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and orange olive oil.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Divide batter into 2 prepared pans. (about 2 cups batter/pan)
Bake for 35-40 minutes, rotate halfway, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 10 minutes, then unmold and let cool completely. Serve with orange compote, if prefer.
- 3/4 cup fresh squeezed orange juice, preferably no pulp
- 1/2 cup sugar
- 1 tablespoon orange marmalade
- 1 blood orange, zest & sliced
- 5-10 kumquat, sliced
Combine orange juice and sugar in a saucepan, bring to boil, and let simmer until it reaches a syrup consistency, about 10-15 minutes
Add orange marmalade, and stir to combine. Add slices of kumquat and blood orange. Let them soak up the syrup for awhile, about 5-10 minutes. Enjoy with orange olive oil cake.
- The recipe is adapted from Smitten Kitchen.
- Orange compote recipe is adapted from Taste and Tell blog.