For this cake, it is important to have the best quality olive oil you can find. If you have access to fresh pressed oil, use it, although you may want to wait a bit after pressing so it’s not as tangy. You can substitute sweet wine or Triple Sec for the Grand Marnier, if desired.

If you need to omit alcohol, you can use orange extract or even additional orange juice instead.

Looking for an olive oil cake that is gluten-free or dairy-free? Try this one: Sunny Citrus Olive Oil Cake

Looking for a simple cake dessert, but not this one? Consider these:

• Chocolate Espresso Cake – dairy-free, vegan
• Decadent Flourless Chocolate Cake – dairy-free, gluten-free
• Gingerbread Cake with warm Lemon Sauce
• Rum Cake

Olive Oil Cake

Olive oil cakes have been around for thousands of years originating in the Mediterranean region where olive oil was cheaper and easier to come by than butter. There are numerous varieties as well, this one favoring an orange flavor.

No ratings yet

Print Recipe Pin Recipe Add to Shopping ListGo to Shopping List Add to Collection Go to Collections

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Italian, Mediterranean

Servings 12 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1 ¾ cup sugar
• 1 ½ tsp kosher salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ⅓ cups olive oil
• 1 ¼ cups whole milk
• 3 eggs
• 1 ½ tbsp orange zest grated
• ¼ cup fresh orange juice
• ¼ cup Grand Marnier
• powdered sugar optional

Instructions

 

• Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
• In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
• Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
• Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. Decorate with sifted powder sugar, if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 49gProtein: 4gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.004gCholesterol: 44mgSodium: 381mgPotassium: 90mgFiber: 1gSugar: 32gVitamin A: 114IUVitamin C: 4mgCalcium: 53mgIron: 1mg

Keyword cake, dessert

Tried this recipe?Let us know how it was!