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–+ servings
slice of orange olive oil cake

Orange Olive Oil Cake

Course Cakes & Pies
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 336
Author Christina Conte
A fragrant, and moist orange cake that stands on its own.

Equipment

Ingredients

  • 3 eggs large, preferable pasture raised
  • 1 ¼ cup sugar
  • 2 ⅛ cups flour all purpose
  • 2 ½ tsp baking powder OR 1 packet Paneangeli Italian baking powder
  • 4 oz olive oil lighter olive oil is best in this recipe
  • 1 pinch salt
  • 100 g ricotta drained
  • 1 orange organic, thin-skinned and sweet
US Customary - Metric

Instructions

  • Prepare an 8" springform pan. Grease with butter, flour and set aside.
    Preheat oven to 350ºF (175ºC)
  • Beat the eggs and sugar together until pale and thick (stand mixer or hand mixer both work.)
  • Sift the flour, baking powder/Paneangeli and salt together. Then add about a third of the sifted ingredients into the sugar and eggs and mix.
  • Add about one third of the oil alternately with the flour until all of it has been used. Next, mix in the ricotta until it’s completely incorporated.
  • Scrub the orange with baking soda, cut into pieces and remove the seeds. Purée the orange in a Vitamix or food processor until there are no big pieces.
  • Add to the batter and mix well, then pour the batter into prepared springform pan.
  • Shake the pan gently to even out the batter then place into the oven.
  • Bake for about 55 minutes, checking with a skewer before removing from the oven. Allow to cool in pan for 10 to 15 minutes before taking off the side and bottom. Place on cooling rack to cool completely before serving.
  • If desired, dust with powdered/confectioner’s sugar. Slice and serve (or freeze.)

Notes

  • I recommend using Paneangeli Italian baking powder as it give a classic Italian flavor you'll miss if you use standing baking powder and vanilla.
  • If you don't have ricotta, use Greek yogurt, sour cream or labne.
  • This recipe works in a loaf pan, too.
  • No need to refrigerate this cake as long as it's consumed within 2 days in normal room temps.
  • This cake freezes perfectly. Keep in an airtight container, wrapped in paper, in the freezer for no longer than 1 month.

Nutrition

Serving: 1 | Calories: 336kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 138mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 146IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg
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