Spanish Orange Dessert with Olive Oil and Cinnamon Recipe
This simple dessert of orange slices drizzled with olive oil and sprinkled with cinnamon comes from the south of Spain, where citrus fruit is always at hand. It combines the sweetness of the fruit, the lightly peppery flavor of olive oil, and the warm, spicy aroma of cinnamon. It’s a light way to finish a meal, ready in just a few minutes and without baking.
A classic Andalusian-style dessert that shows how just a few simple ingredients—fresh oranges, good olive oil, and cinnamon—can create a refined, refreshing finish to a meal without any cooking.
Chef's tips
Choose sweet, juicy oranges without too much acidity, and use the best-quality mild olive oil you have, as its flavor is very noticeable here. Adjust the amount of sugar and cinnamon to your taste, and slice the oranges evenly so they look attractive on the plate.
How to serve
Serve well-chilled oranges on a cool plate in summer, or at room temperature in cooler months. Pair with espresso or strong black coffee, or with a small glass of dessert wine or sherry. For a more elaborate dessert plate, add a scoop of vanilla ice cream or a spoonful of thick Greek yogurt on the side.
Ingredients
- orange large, juicy - 4 piece
- olive oil mild in flavor, good quality - 3 tablespoons
- powdered sugar or less, to taste - 2 tablespoons
- cinnamon ground - 0.5 teaspoons
- fresh mint for garnish, optional - 4 leaves
Preparation
- Peel the oranges very thoroughly, removing the peel and all the white pith so that only the juicy flesh remains. The easiest way is to cut off the top and bottom, stand the fruit on a board, and run a knife down along the shape, slicing off the peel.
- Slice the peeled oranges into rounds about 0.5–1 cm thick. Arrange them on a large flat plate or platter, slightly overlapping one another.
- In a small bowl, mix the olive oil with the powdered sugar and cinnamon until the sugar starts to dissolve.
- Drizzle the orange slices with the prepared cinnamon olive oil, making sure each slice is lightly coated.
- Leave the dessert at room temperature for 5–10 minutes so the flavors meld and the sugar fully dissolves.
- Before serving, garnish with mint leaves if using. Serve immediately.
Storage
Deser najlepiej smakuje świeży. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz następnego dnia – pomarańcze puszczą więcej soku, ale nadal będą smaczne.
