If youve never tasted a cake made with olive oil, you're in for a special treat. Olive oil produces a beautifully golden cake that is moist and tender. It's rustic quality requires no frosting. You'll often find citrus in the recipes and here chopped candied oranges are added to the batter, (don't panic, they're a snap to make). The flavor they provide is nothing short of amazing! It's a simple process and the only fussy part of the recipe. It consists of cutting 2 oranges into quarters and simmering them in a water-sugar solution until the peels are tender enough to pierce with a fork. After that the Cuisinart takes over and does all the work. The oranges are chopped to a chunky consistancy, the remaining ingredients are added to the bowl, and everything is processed for a couple of minutes. No beater, whisk, or wooden spoon is required! Could it be any simpler?
Once the cake comes out of the oven, a glaze made up of orange juice and confectioners sugar is brushed onto the top and sides of the cake. Not only does it bump up the intensity of the orange flavor, it also adds a lovely sheen.
And there you have it, a beautiful cake that tastes incredible! I know you're going to love it! If you look closely, you can see the bits of candied orange throughout the cake. For yet another version, be sure to check out my Rustic Olive Oil Cake from a previous post here.
Orange Scented Olive Oil Cake
- 2 oranges, quartered lengthwise
- 1 cup sugar
- 4 cups water
To make the candied oranges, bring 6 cups water to a boil in a saucepan. Add oranges and return water to a boil and drain. Repeat this process using fresh water 2 more times to remove any bitter flavor from the peels. Place oranges, 1 cup sugar and 4 cups water into a saucepan over medium high heat. Cook, stirring often, until the sugar dissolves and the oranges can easily be pierced with a fork, about 30 minutes. Remove the pan from heat and let mixture cool to room temperature.
Preheat oven to 350F. Grease a 10"round cake pan with butter, and dust with flour. Line the bottom with a round of parchment paper.
- 2-1/2 cups flour
- 2 t. baking powder
- 1 t. baking soda
- 1 t. vanilla
- 4 large eggs
- 1-1/3 cup sugar
- 6 T/ extra virgin olive oil
Drain oranges from syrup. Remove seeds if any and place into the bowl of a food processor with the blade. Pulse to a chunky puree, 10 to 12 pulses. Add sugar, dry ingredients, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil and process until combined. Pour batter into cake pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Allow to cool in the pan for 30 minutes on a wire rack.
- 1/4 cup confectioners sugar
- 1/4 cup fresh orange juice
In a small bowl, whisk the sugar and orange juice together. Remove cake from the pan and transfer to a serving plate. Using a pastry brush, brush the glaze over the top and sides of cake and cool completely before serving.
Recipe from Saveur Italian Comfort Food
Don't miss a single post CLICK HERE to subscribe