I can’t tell you enough about this cake. I am usually very reluctant to make cakes using only olive oil. Always concerned there will be a “smell” or aftertaste. But THIS! This is the ultimate orange cake and it’s done using a whole cup of olive oil. It’s so incredibly moist especially the next day. It has no butter or milk, which also makes it dairy free! Make this cake. Seriously.
- 2 large eggs at room temperature
- 300 grams granulated sugar
- 240 grams all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 175 ml olive oil
- 175 ml fresh orange juice
- 2 Tbs orange zest
Preheat oven to 180 C fan.
Oil a 12×22 cm loaf pan and line base and sides with greaseproof paper leaving some overhang.
Beat eggs and sugar until creamy and fluffy (at least 5 minutes).
Sift flour with baking powder and salt. Add about 1/3 of the flour mixture to the egg mixture and beat on medium low speed. Add 1/2 of the olive oil, then 1/3 flour then remaining oil and remaining flour.
Mix in orange juice and zest.
Transfer cake batter in loaf pan. Bake for 55-60 minutes until cake tester comes out clean.
Let cake stand for 15 minutes then lift out of the pan using the paper overhang.
This is one of those cakes you don’t eat warm. Cake must cool completely, at least 3 hours. It’s actually better the next day!