Orange Olive Oil Cake

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1 1/3 cups Blood Orange Extra Virgin Olive Oil
3 large eggs
1 1/4 cups whole or 2% milk
1 1/2 tablespoons grated orange zest
1/4 cup orange freshly squeezed juice
1/4 cup Gran Marnier
1 3/4 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon Kosher Flake Sea Salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
confectioners’ sugar, for dusting


Preheat oven to 325 degrees F.

Add a circle of parchment paper to the bottom of a 9-inch springform pan only (otherwise it will overflow), and spray the parchment paper and the sides of the pan very well with cooking spray; set aside.

In a large bowl, add the olive oil and eggs and whisk well until completely incorporated. Then add milk, orange zest, orange juice and Gran Marnier and blend well, then add sugar and mix well.

In a small bowl combine the flour, salt, baking powder and baking soda and stir until incorporated. Then add dry ingredients to wet and hand blend; don’t overmix. The batter will be thin.

Pour the batter into the prepared pan and place pan on a baking sheet and bake for about 65 to 75 minutes. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean.

Allow cake to cool in the pan for about 1 hour before releasing it and cool completely on a wire rack for about 30 minutes.

Dust with confectioners’ sugar prior to serving.

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