Orange Olive Oil Cake

 Olive oil cake is the perfect dessert canvas. What I mean by that, is it’s easily adaptable to flavor add-ins. You know what else I think is easily adaptable? Oranges. The tanginess, the sweetness can bring a refreshing balance, and can also be a standout flavor.

 In this olive oil cake, orange is most certainly the star of the show.

 The zest of two whole oranges, a dollop of orange marmalade, and an orange simple syrup keeps this cake true to its name.

Baker’s Note: Orange Simple Syrup

Simple syrup is a slightly thick concoction of sugar dissolved in water. It is often used in baking to keep cakes moist and can be infused with a variety of flavors. For this cake I used an orange simple syrup by boiling together orange peels, sugar, and water.  For the orange peels you can keep the pieces large. Once done boiling you want to strain out the orange peels and pour the syrup into a heat safe container to cool.

Author: Alicia Maxey

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Orange Olive Oil Cake

This delicious orange olive oil cake is a perfectly moist cake bursting with orange flavor, and tastes even better days after baking.

Prep time: 10 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 15 M

Ingredients

Cake

• ½ cup (50g) almond flour
• 1 ½ cup plus 1 Tbsp (190g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup (200g) white granulated sugar
• ½ cup (114g) extra virgin olive oil
• ¼ cup (57g) unsalted butter, melted
• 3 large eggs
• 1 cup (240g) plain full-fat yogurt
• 1/3 cup (80g) orange marmalade

Orange simple syrup

• 1 cup (240g) water
• ½ cup (100g) white granulated sugar
• Skin peels from 1 orange

Glaze

• 2 Tbsp unsalted butter, melted
• 1 cup (130g) powder sugar
• 2- 3 Tbsp milk
• 1 tsp vanilla extract
• Zest of 1 orange
• Pinch of salt

Instructions

Prepare orange simple syrup

1. Create the orange simple syrup. In a medium saucepan over medium-high heat dissolve the sugar into the water. Add in orange peels.
2. Let come to a boil. Turn the heat down to medium and continue to let simmer for about 5-7 minutes.
3. Strain the syrup into a heat safe container, discarding the orange peels. Let cool and set aside.

Prepare the cake

1. Preheat the oven to 350ºF. Grease a 9-inch round pan.
2. In a large bowl Whisk together flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl massage together sugar and orange zest until sugar looks sandy and fragrant.
4. Whisk in olive oil and melted butter until fully combined.
5. Add in eggs, and yogurt. Mix until fully incorporated.
6. Fold in dry ingredients until batter is smooth.
7. Pour batter into the prepared cake pan and bake for 40-45 minutes or until golden and a skewer inserted into the center of the cake comes out clean.
8. Using a basting brush or a spoon, carefully add the simple syrup to the top of the cake. You don’t have to use all the simple syrup. I used about 4-5 Tablespoons.
9. Allow the cake to cool for 20 minutes before carefully removing it from the cake pan and letting it completely cook on a wire rack.

Prepare the glaze

1. While the cake is cooling, in a medium bowl whisk together the powdered sugar, melted butter, milk, vanilla, salt, and orange zest, until smooth and thick.
2. Slowly pour on top of the cooled cake, covering the entire top of the cake.

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Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.