I always wanted to bake an olive oil cake and finally got down to baking this Orange Olive Oil Cake. Vineshree from Fraaigelegen Farm sent me some of her award winning Olive oil to sample.
Orange Olive Oil Cake
It was perfect for this cake. The olive is definitely of award winning quality, it is fruity, pungent with a bitter tone. Exactly what a good olive oil should taste like.
Supporting small businesses is what I love doing. What I love even more is that there is a woman behind the brand and I am all for women empowerment.
The olive oil is called Adhara Evoo and I love the story behind it. This is a just a little snippet from their story, you can read more on their website.
“The name takes inspiration from the binary star Adhara, one of the brightest stars visible in the starry sky during the time of our harvest”.
Everyday I meet more and more women that are so determined and empowered to make a success of their lives. I see so much passion where women are involved and that warms my heart.
Success is not necessarily money. I tell everyone that and most probably don’t believe me. I seriously mean that. For me it’s about self-fulfillment. It’s about feeling good about what I do.
When I wake up in the mornings I want to always feel like I have a life that matters. I want to make a difference in the world. That’s spells success to me.
My whole life I felt like I was the underdog, I was beneath everybody else. Why? Because I allowed the opinion of others to define who I was.
Who cares what the world thinks of me! I have become that woman that I never imagined I would be. A woman that’s determined to rise above it all.
Never allow anybody to tell you what you are worth. We are all worthy just the way we are. Never forget that!
Now for my Orange Cake recipe.
Often when I bake cakes and if it calls for oil I usually add butter and oil. I think I am obsessed with butter.
This time I didn’t do any of that. I stuck to using just the olive oil. I am glad I did.
Orange Olive Oil Cake will be on your list of favorites, trust me. The cake was so delicious, light and airy and oh so moist.
Anthing with citrus is right up my alley so you can imagine my delight when I tasted this cake. It was everything I imagined and more.
The flavors of the orange took me to heaven. Because it is so light you can actually indulge without feeling guilty.
There is nothing special required for this cake. The only difference is the olive oil. You can purchase some Adhara Evoo oil, the service is just as amazing as the oil.
I love using the Genoise method when baking my cakes. It’s where you beat the eggs and sugar first. This technique makes beautiful light and airy cakes.
This is such a simple cake and you don’t need any drizzle or icing, it tastes so great just the way it is.
The little bit of sugar sprinkled on top gives the cake a lovely crispy top. It does get soft once stored but still delicious.
You can store the cake in an airtight container for up to 5 days. It also freezes well, just thaw before serving.
Please do not be hasty when removing the cake from the pan. It has to cool for at least 10-15 minutes. If you look closely at my photos you will see some crumbs on the side.
That’s because I removed my cake from the pan a little too early. I didn’t have the patience because I had a million things on my to do list and just had to get it all done.
I am certainly going to be using more Olive Oil in my cakes from now on. I hope you get to try this recipe and if you love it as much as I do please drop me a comment and leave a star rating.
Orange Olive Oil Cake
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup extra virgin olive oil
- 1/2 cup orange juice
- zest of 1 orange
- 1/2 cup milk
- 2 cups cake wheat or all purpose flour
- 2 tsp baking powder
- 3 tbsp granulated sugar for sprinkling on top
- Preheat oven to 180 degrees Celsius. Line a 22cm springform pan with baking paper and cover the outside with some foil. Set aside
- Beat the eggs and sugar, using an electric mixer, until light in colour and triples in volume, at least 5 minutes
- Mix in the orange zest and olive oil. Add the flour, baking powder, orange juice and milk and mix just until combined
- Pour the batter into the springform pan. Sprinkle the 3 tablespoon sugar on top and bake at 180 degrees Celsius for 35 minutes or until a toothpick inserted in the centre comes out clean
- Allow to cool in the pan for at least 10 minutes before removing from the pan. Cool further on a cooling rack
- I used Extra Virgin olive oil for this cake but any good quality olive oil can work
- If you are sprinkling the sugar on top of the cake you will need a springform pan or it will become a disaster when removing the cake from the pan
- You can leave out the sprinkling of sugar should you not have a springform pan and use a normal cake pan