ORANGE OLIVE OIL CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.
ORANGE OLIVE OIL CAKE
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!
Provided by Averie Sunshine
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners' sugar prior to serving.
Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
ZESTY ORANGE OLIVE OIL CAKE
This recipe is adapted from one in Baking A Common Sense Guide. I have made a few minor changes to it. I bake it in a greased 8" silicone bundt pan, but the original recipe said to bake it in an 8" round cake pan. You can mix this up with just a whisk & silicone or rubber spatula. Dust it lightly with some powdered sugar or drizzle an orange glaze over it. I served it with a spoonful of whipped cream & some fresh blackberries. It would be nice with blueberries or strawberries as well. I hope you enjoy it.
Provided by Demelza
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs & sugar together till well combined.
- Add orange & lemon zest.
- Stir in olive oil & orange juice.
- Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
- Pour into greased 8" bundt or round cake pan.
- Bake at 350 for 45 minutes.
- Cool in pan for 5 minutes then turn out onto wire rack.
Nutrition Facts : Calories 147.5, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 77.5, Carbohydrate 18.3, Fiber 0.3, Sugar 9, Protein 2
ALMOND CITRUS OLIVE OIL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
OLIVE OIL ORANGE CAKE RECIPE BY TASTY
Simplicity doesn't always mean perfection, but it does in the case of this olive oil cake! Notes of sweet vanilla and bright orange combine to perfume this moist, golden cake with citrusy flavor.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 2h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the sugar and orange zest. Let sit for 30-60 minutes to allow the orange oils to perfume the sugar, which will enhance the flavor of the cake.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Add the eggs to the orange-infused sugar. Using an electric hand mixer on medium speed, beat together until smooth and fluffy, 1-2 minutes. Add the Greek yogurt, orange juice, vanilla, and olive oil and beat on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients in 2 batches and mix on low speed until just combined. The batter should be thick, but smooth, and fall off the beaters in thick ribbons.
- Lightly grease a 9-inch cake pan with olive oil. Line the bottom with a parchment paper round and lightly grease with more oil. Pour the batter into the prepared pan.
- Bake the cake for 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes before inverting the cake from the pan. Remove the parchment paper and flip right-side up.
- Dust the top of the cake with the powdered sugar, then slice and serve with whipped cream alongside, if desired.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 44 grams, Fat 32 grams, Fiber 3 grams, Protein 7 grams, Sugar 26 grams
SPICED ORANGE OLIVE OIL CAKE
With just a touch of sweetness, this olive oil cake has a hint of orange zest and five-spice powder. If you don't eat it all the first day, cut it into cubes and layer with whipped cream and oranges, or toast and slather with honey.
Provided by ChefJackie
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
- Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 30.2 g, Cholesterol 74.4 mg, Fat 17.1 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 144.6 mg, Sugar 15.2 g
BLOOD ORANGE OLIVE OIL CAKE
There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
- Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
- Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
- In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
- Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
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