Olive oil cake comes from the Mediterranean area where the olive harvest is plentiful. Butter is less common in the warmer south and as such olive oil was used for cake-making rather than the classic butter found in cakes from the north. This area also grows citrus fruit so adding in orange or lemon is common.
Today I'm making an olive oil cake with a hint of orange flavor, but you can substitute lemon in this recipe or remove the citrus all-together. If you make a plain, non-citrus olive oil cake, replace the orange liquids in the recipe with additional milk. If you switch to lemon, replace the orange liqueur with limoncello and the orange juice with lemon juice. Note that this recipe is for a 9- or 10-inch springform pan.
I like to add a little sugar to the top of my cake and typically use a chunky crystal sugar to do that. The cake may puff up during baking and crack as the air is released by the cake batter, which becomes trapped beneath the layer of melted granulated sugar. It will settle once it cools and look perfectly fine, as the one does above.
Tip: You can reserve a little of the zest and rub it into the sugar used for the topping, which gives it a nice flavor.
It's particularly important you use a good, robust extra-virgin olive oil, as the olive oil taste will be vibrant and on full display in this recipe.
Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, plus 1 yolk
1 1/2 cups granulated sugar
plus 2-3 tablespoons for topping
1 orange, zest and juice
1 cup extra-virgin olive oil
3/4 cup half and half or whole milk
1/8 cup Grand Marnier
Sweetened whipped cream, optional
Instructions
Adjust oven rack to middle position and heat oven to 350F degrees on normal bake (no convection). Place a baking sheet on the lower rack to catch any drippings. Spray a 9- or 10-inch non-stick springform pan with oil or food release spray. If you do not have a non-stick pan, spray the pay with oil or rub with butter, then place a disc of parchment paper in the bottom and coat that with oil or butter. This will insure it releases well from the bottom of the pan. Whisk flour, baking soda, baking powder, and salt together in bowl. Zest and juice the orange. Set aside.
Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add sugar and orange zest, increase speed to high, and whip for a full 3 minutes until mixture is fluffy and pale. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Stop the mixer and add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Stop the mixer, and add milk, 3 tablespoons of orange juice and Grand Marnier and mix until combined, about 30 seconds. Stop the mixer and add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
Transfer batter to prepared pan; sprinkle 2-3 tablespoons sugar over entire surface. Bake on middle rack until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 50 minutes. Transfer pan to wire rack and let cool for 15 minutes. Run an knife or offset spatula around the edge to ensure the cake is free. Remove side of pan and let cake cool about 1/2 hour with the bottom plate in place, and then remove the bottom pan plate and place the cake on a plate or serving tray. Let cool to room temperature, about another hour. Cut into wedges and serve, with optional side of whipped cream. Will hold on the counter covered or wrapped about 3 days.
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