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 1Preheat oven to 350°F.
Step 2Prepare a 9 inch round cake pan by spraying with oil and lining bottom with parchment paper.
Step 3Cut the candied orange slices into bite sized pieces.
Step 4In a medium sized bowl, mix the flour, sugar, salt, baking soda, and baking powder.
Step 5In a large bowl, whisk the eggs until smooth. Then, add olive oil, milk, orange zest, orange juice, and Cointreau. Whisk until well blended.
Step 6Add the dry ingredients into bowl with wet ingredients. Mix ingredients until just combined, being careful to not over mix.
Step 7Pour the batter into the prepared pan.
Step 8Sprinkle the bite sized orange pieces on top of batter.
Step 9Bake for 1 hour.
Step 10When 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 11Optional: garnish cake with powdered sugar, orange peels, additional candied orange slices, or dusting of coarse sugar.