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This Citrus Olive Oil cake is a deliciously moist and tender Mediterranean style orange cake, that can be thrown together in minutes with just one bowl and a whisk!
What is an Olive Oil Cake?
Olive oil cake is a timeless Mediterranean tradition that swaps butter for extra virgin olive oil, yielding a dense yet airy, incredibly moist cake. Rooted in Italian and Greek kitchens, this versatile, simple dessert is often brightened with citrus, yogurt or nuts, offering a sophisticated alternative to traditional cakes.
Simple Ingredients
My Citrus Olive Oil Cake recipe incorporates low fat plain kefir—a tangy, fermented yogurt that creates an impossibly fluffy texture while cutting through the richness of the extra virgin oil.
Swapping refined sugar for mineral-rich maple syrup, offers potent antioxidants and a lower glycemic index for more stable energy and less dramatic blood sugar spikes.
Fresh citrus is best! Sumo Citrus mandarins are incredibly sweet, juicy, and less tart than traditional varieties, but you can experiment with Naval, Cara Cara, or Blood Oranges, too. Substitute a high-quality organic orange juice, if you’re not into juicing.
Simple to make, yet complex in taste, this orange and olive oil cake packs a punch with notes of warm vanilla and nutmeg.
While this recipe swaps saturated fats for heart-healthy olive oil and eliminates refined sugar, think of it as a mindful indulgence meant to be savored.
Tip: You’ll need a 9-inch pan for this recipe with at least 2-inch tall sides.
Reviews:
COOK TIME 55 minutes
Course Dessert, Lunch
Cuisine Mediterranean
Serving 10 people
Ingredients:
| 1. | 3/4 cup maple syrup |
| 2. | 3 large eggs-room temperature |
| 3. | 1/2 cup plain, low fat or full-fat Kefir (Substitute Greek Yogurt) |
| 4. | Finely grated zest from one orange |
| 5. | 1/2 cup fresh squeezed orange juice( I juiced a Sumo Citrus Mandarin) |
| 6. | 1 teaspoon vanilla extract |
| 7. | 1 teaspoon baking powder |
| 8. | 1 teaspoon baking soda |
| 9. | 1/2 teaspoon sea salt |
| 10. | 1/2 teaspoon Nutmeg |
| 11. | 2 cups all purpose flour (I used King Arthur) |
| 12. | 3/4 cup good-quality extra virgin olive oil (one you like the taste of) |
Directions:
The Prep.
Preheat the oven to 350˚F. Spray a 9-inch cake pan (with at least 2-inch tall sides) with baking spray. Line the pan with a circle of parchment paper. (you can also use a 9-inch springform pan).
Zest one orange. Set aside.
Juice the Sumo Citrus orange, set aside 1/2 cup.
Step 1.
Combine the maple syrup and room temperature eggs in a large-size bowl. Whisk well until light and fluffy (30-40 seconds).
Add in the kefir, orange zest, orange juice, vanilla extract, baking powder, baking soda, salt until everything is well combined.
Step 2.
Switch to a spatula and add the flour and continue to fold into ingredients just until incorporated. It may be lumpy at this point, and that’s ok. You don’t want to over mix.
Over-mixing flour into liquid develops excess gluten, a protein structure that makes cakes, muffins, and quick breads tough, dense, and rubbery instead of light and fluffy.
Step 3.
Add the olive oil. Blend until the olive oil is incorporated and the mixture is smooth (30-45 seconds).
Step 4.
Add to prepared pan and transfer to oven. Bake for 35-45 minutes until medium golden brown. Cover the cake loosely if it seems to be getting too brown before it’s done. Insert a wooden toothpick into the center of the cake. The cake is finished when it comes out clean.
My cakes took between 43 minutes, in a 9″ pan. I recommend the baker watch the last ten minutes of cooking, so as not to overcook.
Note: If you’re using a 10″ springform pan, cake may be done in 30-35 minutes.
Step 5.
Remove baked cake from oven and cool in its pan on a wire rack for 10–15 minutes to allow the structure to set and prevent sticking. Placing the pan on a rack ensures airflow around all sides.
Afterward, remove the cake from the pan and let it finish cooling completely on the rack to avoid a soggy bottom.
Serving Suggestions.
You can serve as is, or add a dollop of Greek yogurt, a few raspberries, and a drizzle of raw honey. It’s delish!
Notes:
You can freeze fresh-baked olive oil cake and it freezes beautifully for up to 3 months, often tasting just as moist upon thawing. For best results, let it cool completely-wrap tightly in a double layer of plastic wrap, and then in aluminum foil to prevent freezer burn. You an also put in an airtight container, and it will stay fresh for up to 3 months. When ready to enjoy it, simply thaw the cake at room temperature for a few hours before serving.
Tried this recipe?
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