Since the main component of an olive oil cake, is olive oil, I really wanted to use a fun olive oil. I decided on a lemon infused extra virgin olive oil.
This recipe was inspired by and adapted from Maialino’s Olive Oil Cake. I decided to not doctor the original flavor profile; however, I still wanted to add an interesting texture and literal eye candy. I dreamed of slicing into the cake and seeing a gradient of candied orange pieces. Did you see the picture? I totally made that into reality.
Olive oil. I just wanted to say it again.


250 grams all purpose flour
350 grams Turbinado sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups lemon extra virgin olive oil
3 large eggs
1/2 tablespoon grated orange zest
1/4 cup Cointreau
150 grams sweetened dried orange slices


Step 1
Preheat oven to 350°F.

Step 2
Prepare a 9 inch round cake pan by spraying with oil and lining bottom with parchment paper.

Step 3
Cut the candied orange slices into bite sized pieces.

Step 4
In a medium sized bowl, mix the flour, sugar, salt, baking soda, and baking powder.

Step 5
In a large bowl, whisk the eggs until smooth. Then, add olive oil, milk, orange zest, orange juice, and Cointreau. Whisk until well blended.

Step 6
Add the dry ingredients into bowl with wet ingredients. Mix ingredients until just combined, being careful to not over mix.

Step 7
Pour the batter into the prepared pan.

Step 8
Sprinkle the bite sized orange pieces on top of batter.

Step 9
Bake for 1 hour.

Step 10
When done, let cake cool in pan for 30 minutes. Afterwards, remove cake from pan by running a knife around the edge and inverting the cake. Let cake completely cool.

Step 11
Optional: garnish cake with powdered sugar, orange peels, additional candied orange slices, or dusting of coarse sugar.