Moist and so delicious, this orange and olive oil cake is bursting with fruity flavors from fresh orange juice!
The verdict? It was as good as promised in the recipe. I just fell in love with this cake - my ultimate favorite!
Unfortunately, I didn't have a big enough bundt pan to accomodate the entire recipe as stated in the website. It overflowed when I baked it (and yes I thought my bundt was already big enough for it!). Of course, the easiest solution would have been to just get a bigger (the largest) Bundt pan that I can find but no, I decided to take the hard way and adjust the recipe so it would just about fit my Bundt pan. Honestly, it took me nearly a year to get it right! Baking is always a precise business so when I was making this I reminded myself constantly - practice makes perfect! Eventually I got the right ratio for each ingredient - they seem to have magically worked together. I am so glad that all the effort in making it many times finally paid-off. In the end the result is well worth it. Not only did I manage to make the measurement fit my bundt I was also able to experiment on using two loaf pans and they both came out great! So don't despair if you don't have a bundt pan for this, two regular loaf pans are good to use for this cake as well.
Most of all, when Thanksgiving and Christmas season arrive - I just add a cup or so of chopped cranberries and then it's my perfect Thanksgiving/Christmas/Holiday treat!
Ingredients
4 large navel oranges (finely grate the
orange rind and set aside the zest then squeeze all the oranges to get about 1
cup of juice)
3
cups all purpose flour2 tsp baking powder (add 1/2 tsp more if using 2 loaf pans)
1 1/2 tsp salt
4 eggs
2 1/2 cups sugar (white)
1 cup olive oil (if you can find it get the fresh and fruity kind - see photo below or use the light olive oil)
1 to 1 1/4 cup coarsely chopped cranberries (optional)
Procedure
Preheat the oven to 350F. Lightly grease a bundt or tube pan (at least the 10-12-cup one) and set aside. You can also use two loaf pans (9x5). Do make sure that you use light colored bundt/tube or loaf pans as the dark ones don't work well for this. The cake gets too dark.
Mix the flour, baking powder and salt in a bowl. Set aside.
A stand mixer would be quite handy for this though a handheld one will also do (use a large mixing bowl). Beat the eggs in the mixing bowl on medium speed for about 1 minute or until combined. Get the sugar and slowly pour it in and continue to beat for about 3-4 minutes until the mixture thickens and becomes a pale yellow. Adjust the speed to low and then alternately mix in the flour mixture and the olive oil – begin and end with the flour. I divide the flour mix into three parts when I do this and then pour olive oil in between.
A stand mixer would be quite handy for this though a handheld one will also do (use a large mixing bowl). Beat the eggs in the mixing bowl on medium speed for about 1 minute or until combined. Get the sugar and slowly pour it in and continue to beat for about 3-4 minutes until the mixture thickens and becomes a pale yellow. Adjust the speed to low and then alternately mix in the flour mixture and the olive oil – begin and end with the flour. I divide the flour mix into three parts when I do this and then pour olive oil in between.
Pour in the orange juice and beat the batter quickly just until everything is combined. Stop the mixer. Fold in the zest. Use a spatula to scrape the batter on the sides of the bowl and incorporate it with the rest then beat again, just for a few seconds, to ensure an even mix.
Transfer the batter into the prepared pan and bake for about 55-60 mins or until a toothpick inserted in the center comes out with only a few crumbs on it. For the loaf pan, about 45-50 mins. Check after about 40-45 mins in either case to see if the top is browning too much. If that happens simply cover lightly with a foil and continue to bake until the cake is done.
Remove from the oven and place in a cooling rack. Cool for about 30-40 mins in
the pan before removing it to ensure that the cake does not break when you
transfer it. Cool completely in a rack. Dust with confectioner's sugar, if desired.
Note: Patience is a
virtue --- do not even think about touching it (I know it's tempting but don't!)
or eating it until at least after a day. Second day, if you can wait, is even
better. This cake is worth the wait. I just leave the cake in the kitchen for
the waiting period (and pretend it's not there so I am not tempted to eat it!)
but in the Philippines where the weather is warmer, perhaps it's better to place it in
the fridge though you may want it to reach room temp before you eat it.
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oh my abby - another great treat and another salivating jen.
ReplyDeletethanks for the recipe!
Hi Jen! I always love your comments! You always make me chuckle! :-) Thanks and glad you stopped by.
DeleteThis cake looks super delicious but I don't think I can find a fruity version of EVOO here...
ReplyDeleteHi Peachkins! You can use the light olive oil (not the regular EVOO) or it will taste grassy - that's why the recommended one is the fruity kind (it's the best for this cake). In one of my attempts I did try the regular EVOO, just to see how it will turn out and my husband noticed the distinct olive oil taste but when I tried the light one not so much. The cake will still be good especially if you wait 2 days. By then the cake has achieved its full flavor potential.
Deletewhen i read this recipe ive been successful for the first time to bake this.since then on i always make this cake whenever i have occsio to serve as my dessert.its really delicious.
DeleteOh, I am so happy to know that. Thanks for trying and glad to know you enjoyed my favorite cake!
DeletePretty and fruity! I've gotten really curious with that fruity EVOO :)
ReplyDeleteIt works really well with this recipe. Hope you can try it and let me know if you do. Thanks for stopping by! :-)
DeleteI love orange cake! Yours looks and sounds really yummy! Thanks for linking up with me for Friday Favorites! Please come back and link up again this week.
ReplyDeleteThanks Jerri! You're welcome! Glad to have found your lovely blog! :-)
DeleteI have tried similar recipe with Lemon and olive oil and they are absolutely delish and refreshing. I love olive oil cakes. The fruity flavor of Olive oil really enhances the cake overall.
ReplyDeleteSo true, Shibi! I have to try one with lemon too. Sounds delicious!
DeleteMy husband and I spent our honeymoon in Portugal I remember the desserts being like this one. Can't wait to try it. Please share your recipe today on my foodie friday party.
ReplyDeleteHi Diane, Glad you stopped by Manila Spoon! Haven't been to Portugal myself but I can imagine how good the food must be there! Thanks for the invite too. Will be there.
DeleteAbby how lucky am I, that I also get to comment on your recipes as a Co host of Foodie Friends Friday! Your cake looks delicious! I love all your stuff!
ReplyDeleteThank you for sharing at Foodie Friends Friday!
Thanks, Jutta! Thanks for being so sweet. Love Foodie Friends Friday!
DeleteThis looks delicious! I will be putting it on my need to make list!
ReplyDeleteThanks for linking up at Foodie Friends Friday!
Robyn from http://www.robynsview.com
Thanks, Robyn! Glad you stopped by!
DeleteAbby, it looks so beautiful and delicious. Your photography is really good also! Thanks for sharing on Foodie Friends Friday!
ReplyDeleteThanks, Lois! I love Foodie Friends Friday! Never want to miss them if I can help it! :-)
DeleteHappy Thanksgiving your recipe is being featured today on foodie friday. I will be tweeting etc it this week. Thanks for sharing it with us.
ReplyDeleteThanks, Diane! What a pleasant surprise! So happy and this truly made my day! :-)
DeleteThis sounds wonderful!
ReplyDeleteThanks and hope you'd get the chance to try it.
DeleteI tried this cake and it is to die for! This recipe is a keeper, it is delicious! I only used 2 cups of sugar (instead of 2.5) and it was still sweet! I would reduce it to 1 3/4 next time. I love sweets but American recipes tend to use way too much sugar in deserts!
ReplyDeleteYou certainly can adjust the sweetness to your liking. Glad you enjoyed it. Thanks.
Delete