Super Moist Orange Olive Oil Cake
November 21, 2022
The first olive oil cake I tried was actually at a Friendsgiving in 2021. It only took one bite for me to say *I gotta know how to make this myself*. What I love about this cake is that it’s incredibly moist and not very sweet. It’s not the typical item you’ll find on the dessert table and makes me think of something that would be served at an upscale brunch or high tea. Fast forward to a year later, and it was time to reintroduce this beautifully understated adult dessert into the holiday season.
Ingredients
- 9 inch springform pan
- 1 1/3 cups extra-virgin olive oil *a high quality olive oil will make a difference!
- 3 large eggs
- 1 1/4 cups whole milk
- 1 1/2 tablespoons grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup Grand Marnier
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- confectioners’ sugar, for dusting
Instructions
- Preheat oven to 325, add a circle of parchment paper to the base of a 9 inch springform pan and spray the parchment paper and the sides of the pan with cooking spray. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises and will overflow in a regular pan.
- In a large bowl or mixer, add the olive oil, eggs, and whisk well to emulsify.
- Whisk in the milk, orange zest, fresh orange juice, Grand Marnier.
- Add the sugar and whisk.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter will be thin.
- Pour batter into prepared pan and place on a baking sheet as insurance against a leaky springform pan. Bake for about 1 hour – 1 hour 15 minutes. Cake will be golden brown and domed in the center when done, a toothpick inserted in the center will come out clean.
- Allow cake to cool in the springform pan for about 1 hour before releasing it. Allow cake to finish cooling on a wire rack.
- Dust with confectioners’ sugar prior to serving.
With love,
Ashley Jo
