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Orange and Olive Oil Cake

Save your sweet oranges and make this cake with loads of fresh orange juice and zest, along with a healthy dose of extra mild, or fruity olive oil. It’s fragrant, moist, has lovely tender crumbs, and utterly delicious.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings: 2 Loaf Pans

Ingredients

  • 1 cup orange juice from 4 large oranges *Note 1
  • zest of 4 oranges *Note 2
  • 3 cups plain flour (all purpose flour)
  • 2 ½ tsp baking powder *Note 3
  • 1 ½ tsp salt
  • 4 eggs
  • 2 ½ cups white granulated sugar*
  • 1 cup extra light/extra mild olive oil, or the fruity kind
  • ¾ - 1 cup dried cranberries, optional

Instructions

  • Preheat the oven to 177 C or 350 F. Lightly grease 2 light coloured 9x5-inch Loaf pans.
  • In a large bowl, whisk the flour, baking powder, and salt, then set aside.
  • In a bowl of a stand mixer (you may also use a handheld mixer), beat the eggs on medium speed. Gradually add in the sugar and beat until the mixture thickens and the color turns pale, about 4 minutes.
  • Note: Add flour mixture in three additions alternating with the olive oil.
    On low speed, beat the flour mixture and the olive oil alternately. Make sure to begin and end with the flour mixture while you pour in the olive oil in between.
  • Pour the orange juice into the mixture and beat until combined. Scrape down the sides of the bowl as needed to ensure an even mix. Add the orange zest and beat until just incorporated. Fold in the dried cranberries, if using.
  • Divide the cake batter evenly into prepared loaf pans and bake for 45-50 minutes. If using a Bundt pan, bake for 55-60 minutes *Note 4. If you notice the cake is turning brown too quickly, then cover it loosely with aluminum foil.
  • Transfer the cake pans onto a cooling rack and leave to cool for 20 minutes. Take the cake out and gently place it on the rack. Allow to cool completely. Dust with icing sugar before serving, if preferred *Note 5.

Notes

Note 1 If you end up with 1 1/4 cup of orange juice instead of 1 cup, that's okay,  you may use all of it.
Note 2 Use a microplane or grater to finely grate the rind or peel of the oranges before you juice them. 
Note 3 Add 2 tsp baking powder, if using a Bundt pan.
Note 4 Observe the baking time recommended by Manila Spoon, if using a Bundt pan.
Note 5 Give the cake a day or two to develop its flavours before you enjoy your first bite!
* The total time indicated in the recipe includes the cooling period of 20 minutes.  
*Do not be surprised with the amount of sugar - it is a big cake. That is only enough to make a wonderful tasting cake, not an overly sweet one.