Italian Olive Oil Orange Cake Recipe
This simple, moist cake with olive oil and orange juice is popular in many Italian homes as something to have “with coffee”. The olive oil gives it a delicate flavor and keeps it fresh for a long time – a bit like a pound cake, but more aromatic and citrusy.
In Italy, “dolci da credenza” are simple cakes that sit in the kitchen cupboard or on the counter, always ready to serve with an espresso. In many regions, olive oil instead of butter is the natural choice, because it keeps better and enhances citrus aromas.
This olive oil cake smells like an Italian kitchen in the morning: freshly grated orange zest and good olive oil. It’s moist, keeps fresh for a long time, and has a subtly citrusy flavor that’s lighter than in classic pound cakes yet pleasantly comforting.
Why this version works
- Mild olive oil enhances the citrus aroma without giving the cake a bitter, peppery note.
- A relatively large amount of juice and oil keeps the cake moist for a long time without feeling heavy.
- Brief mixing once the flour is added traps air in the batter, so the crumb stays light and springy.
- A not-too-tall loaf pan lets the center bake through evenly without over-browning the top.
Chef's tips
Use a mild olive oil, not a very intense one, so it doesn’t overpower the orange flavor. Grate the zest from a thoroughly washed, preferably unwaxed orange, taking only the outer, colored layer. Don’t pour the batter into a very tall pan – it’s better if the cake is lower so it bakes evenly; check doneness with a skewer in the center, because baking it too long easily takes away that lovely moistness.
How to serve
Serve sliced into thick pieces, with morning moka-pot coffee or afternoon tea with lemon. It’s perfect as a Monday “something sweet” to take to work – easy to pack and slice without crumbling. On colder days you can serve it slightly warmed, with a spoonful of Greek yogurt or a dollop of whipped cream.
Watch out for
- Do not use a very intense, peppery olive oil – it can give the cake a bitter, “green” aftertaste.
- Do not beat the batter for long after adding the flour; overdeveloped gluten will make the crumb dense and slightly chewy.
- If the top is browning quickly while the center is still liquid, loosely cover the pan with aluminum foil.
Substitutions
- You can replace up to 1/3 of the orange juice with lemon juice if you prefer a more tangy, tart flavor.
- Instead of using only wheat flour, use a mix of wheat and light spelt flour in the same total amount.
- You can complement the orange zest with a little vanilla or cardamom for a more dessert-like aroma.
Ingredients
- eggs at room temperature - 3 piece
- sugar - 160 g
- mild olive oil preferably with a delicate flavor - 120 ml
- orange juice freshly squeezed - 120 ml
- grated orange zest from one unwaxed orange - 1 piece
- flour - 220 g
- baking powder - 2 teaspoons
- salt - 0.25 teaspoons
- sugar optional - 1 tablespoon
Preparation
- Preheat the oven to 175°C (top and bottom heat). Line a loaf pan about 25 cm long with baking paper or lightly grease it with olive oil and dust with flour.
- In a large bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture becomes lighter in color and slightly fluffy.
- With the mixer on medium speed, slowly pour in the olive oil in a thin stream until well combined with the eggs.
- Add the orange juice and zest and mix briefly just to combine.
- In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet and gently fold with a spatula or mix on the lowest speed only until combined – do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spoon.
- Place the pan in the oven and bake for 35–40 minutes, until the top is golden and a skewer inserted into the center comes out dry or with a few dry crumbs.
- Remove the cake from the oven, leave it in the pan for 10 minutes, then transfer to a wire rack and let it cool completely.
- Before serving, you can dust the top with powdered sugar.
Storage
Store leftover cake well wrapped at room temperature for 2–3 days, or freeze individual slices in an airtight container for longer storage. Thaw at room temperature before serving.
I most often bake this cake on Sunday evening so I don’t have to start Monday with a dry roll on the run. I’ve also taken it still slightly warm in a container on a train – the whole compartment smelled of orange.
