FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Orange-Olive Oil Cake

348 faves | 3 recommends
More from this source
Where Women Cook
Related tags
dessert dairy free nut free vegetarian

Comments

This is a good cake, however: if you're using extra virgin olive oil, use 1 cup only-it's more than enough. 1/2 a tspn of vanilla extract would be nice. This cake needs a little more orange zest (perhaps 1 medium orange's zest or half of a large orange's), otherwise an orange glaze to slightly enhance the orange flavor. Do NOT eat this cake until 3 days after you have baked it. If you eat it before, it'll just taste like "eggs" or "French toast" as everyone who tasted it told me. Otherwise, it's a good, moist, melt-in-your-mouth pound cake.
R Damra   •  13 Apr   •  Report
Add a comment

Ingredients

Nonstick baking spray with flour

4 to 5 large navel oranges

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 3/4 teaspoons kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cups mild extra-virgin olive oil

Confectioners’ sugar, for sprinkling

You might also like

Roasted Strawberry Buttermilk Cake
Joy The Baker
Meyer Lemon Cake With Lavender Cream
Epicurious
Gluten-Free Honey Almond Cake With Raspberries,...
Cookie and Kate
Veggie Cakes Recipe With Chard, Ricotta And Saf...
Food Republic
Savory Basil And Goat Cheese Cheesecake
Love and Olive Oil
French Yogurt Cake Recipe
Food Republic
Grilled Lemon-Saffron Pound Cake Recipe
Food Republic
Meyer Lemon Almond Cake
Yummy Supper
Blood Orange Olive Oil Cake
smitten kitchen
Almond And Lemon Cake
Bijouxs