Dessert / Mediterranean
Orange Olive Oil Cake
Orange juice and zest brighten a simple olive oil cake with a tender crumb. Use mild oil so the citrus stays at the center of the flavor.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hours
- Serves
- 10
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains egg.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F). Line a 23 cm round cake tin.
Whisk eggs and sugar for 2 minutes until foamy. Whisk in oil, orange juice and zest.
Fold in flour, baking powder and salt and pour into the tin.
Bake for 35–40 minutes until a skewer comes out clean. Cool for 10 minutes in the tin, then turn onto a rack.
0 of 4 steps complete
A little kitchen know-how
- Use a mild olive oil so it supports rather than overwhelms the orange.
Make it yours & keep it well
For a vegan loaf, replace eggs with 150 g plain soy yogurt and add 2 g extra baking powder; bake until a skewer comes out clean.
Storage: Keep covered at cool room temperature for 3 days or freeze for 2 months.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep covered at cool room temperature for 3 days or freeze for 2 months.
How can I make this vegan?
For a vegan loaf, replace eggs with 150 g plain soy yogurt and add 2 g extra baking powder; bake until a skewer comes out clean.
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