A recent visit to the Temecula Olive Oil Company’s shop forever changed how I think about olive oil. I learned so many incredible things, namely the best way to mill olives (with a stone mill) and the enemies of olive oil: light, time, and heat. Moreover, their olive oil is delicious, and, after reading this New Yorker article, it feels great having a local source for such a staple ingredient. I made this orange and olive oil cake — a longtime family favorite — using the TOOC’s citrus extra-virgin oil, and never has it tasted so delicious. I didn’t even use fresh-squeezed orange juice (the horror!). This cake puffs up a touch when it bakes, and sinks when it cools. To serve, simply dust it with powdered sugar — it is so moist and flavorful on its own rendering frosting or a glaze unnecessary. It also keeps well for days (and maybe even improves in flavor), so don’t be afraid to make it ahead of time.
How to Make Orange and Olive Oil Cake, Step by Step
First, gather your ingredients. Whisk together the dry ingredients: flour, salt, baking powder, and baking soda. Then whisk together the wet ingredients: freshly squeezed orange juice, olive oil, and orange zest. Beat the eggs; then gradually beat in the sugar. Add the wet mixture to the egg-sugar mixture in thirds alternating with the flour mixture. Pour the batter into a buttered- and parchment-lined springform pan; then bake at 350ºF for 45-60 minutes or until an instant-read thermometer registers 210ºF or above. Remove from the oven and let cool on rack for at least 15 minutes before removing the sides. Turn the cake over onto a platter so that the bottom side is up. Remove the parchment paper. Dust the top with confectioners’ sugar before serving. 4.8 from 47 reviews
