Olive oil cake: choosing an oil you enjoy tasting
Select the oil deliberately and mix gently for a cake whose flavor comes from a simple ingredient list.
Taste the oil before measuring
Olive oil is an important flavor in this cake, not just a hidden cooking fat. Choose one whose taste you enjoy and check that it smells fresh. A strongly peppery oil produces a different result from a mild one. Do not use an oil that has developed stale aromas simply because it will be baked; the other ingredients may not conceal them.
Prepare the pan and dry ingredients
Line or grease the pan exactly as directed before mixing the batter. Whisk flour and leavening together so the rise is even. Measure carefully and avoid packing flour firmly into a cup if the recipe assumes a lighter scoop. A kitchen scale is useful when weights are provided, especially when repeating a cake that you want to turn out consistently.
Mix only as much as the method requires
Combine the wet ingredients thoroughly, then incorporate the flour without prolonged beating. Scrape the sides and base of the bowl so the final batter is uniform. Pour into the prepared pan and level gently. Use the recipe’s doneness checks in the center; a dark edge or fragrant kitchen does not guarantee that the middle has finished baking.
Keep the serving style simple
Fresh fruit, a light dusting of sugar or a small spoon of yogurt can accompany the cake without covering its olive-oil character. Let it cool sufficiently before slicing, and use a clean knife for neat wedges. For shopping, buy ordinary baking ingredients separately from a cake mix; the linked recipe’s balance assumes its own flour, sugar, oil and leavening quantities.
Related reading: Carob molasses cake: reading the syrup and grain labels.
COOK IT AT HOME
Orange olive oil cake
Choose an olive oil whose flavor you enjoy on bread: it will remain noticeable in this simple cake. Orange zest adds fragrance without making the batter watery, while yogurt gives a tender crumb. The cake does not need frosting; cooling it completely makes the slices cleaner and lets the citrus aroma settle.
- Makes
- 10 slices
- Prep
- 20 minutes
- Cook
- 45 minutes
- Additional time
- 1 hour cooling
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 1¾ cups all-purpose flour (220 g)
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 3 large eggs
- ¾ cup granulated sugar (150 g)
- ¾ cup mild olive oil (180 ml)
- ½ cup plain whole-milk yogurt
- ¼ cup orange juice
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar, optional
Step-by-step method
- Heat oven to 350°F. Lightly oil a 9-inch round cake pan and line its base with parchment. Whisk flour, baking powder and salt in a bowl.
- In a larger bowl whisk eggs and granulated sugar for 2 minutes until lighter and slightly foamy. Slowly whisk in olive oil so the mixture stays smooth.
- Whisk in yogurt, orange juice, zest and vanilla. Add dry ingredients in two additions, folding just until no flour streaks remain.
- Scrape into the prepared pan and smooth the surface. Bake 35–45 minutes until the center springs back and a skewer inserted in the middle comes out without wet batter.
- Cool in the pan 15 minutes, then loosen the edge and turn onto a rack. Remove parchment and let cool fully before slicing.
- Dust with optional powdered sugar just before serving. Cut with a sharp knife and wipe the blade between slices for a neat edge.
Helpful tips & substitutions
- A strongly peppery oil creates a more assertive cake; a mild oil keeps the orange in front.
- Measure flour by weight if possible. Packing cups tightly can make the crumb dry.
Storage & make-ahead
Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months and thaw wrapped.
How to serve it
Serve with fresh orange segments and unsweetened tea.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
- flour
- baking powder — Abido Spices Baking Powder 100g
- sugar — Domino Granulated Sugar 453g Box
- vanilla — Domo Vanilla Extract Liquid 50ml
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Olive Oil Cake — Feel Good Foodie