Discover a simple, fresh take on a classic dessert with this Orange Olive Oil Cake recipe. Created by Chef Cesar Naranjo from Don Mills Retirement Residence, this recipe brings together bright citrus flavour and everyday ingredients to create something truly special.
Ingredients (serves 8-10)
Dry Ingredients
- 1 ½ cups (190 g) all purpose flour
- 1 cup (200 g) sugar
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup (120 ml) extra virgin olive oil
- ¾ cup (180 ml) fresh orange juice
- 2 tbsp orange zest
- 1 tsp vanilla extract
Instructions
1. Prepare
Preheat oven to 350°F (175°C).
Grease and line an 8 to 9 inch round cake pan.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk together the eggs, olive oil, orange juice, orange zest, and vanilla.
4. Combine
Add the dry ingredients to the wet ingredients.
Fold gently until just combined and smooth. Avoid overmixing.
5. Bake
Pour the batter into the prepared pan.
Bake for 35 to 45 minutes, until golden and a toothpick inserted in the centre comes out clean.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar if desired.
Serve as is, or with a spoonful of Balkan yogurt for a richer finish. Garnish with dehydrated orange slices if available.
