This Olive Oil Cake is made with the pulp of whole oranges and a good quality of Greek olive oil. Οrange matches perfectly with olive oil and the combination of these two ingredients result into a tender, rich and moist cake, full of citruc(y) aromas.
We are very fortunate here in Greece to have the best olive oil in the world, which we use in everyday cooking: raw in our salads, for cooking, for frying and for making our desserts.
To make a good olive oil cake, you need a good quality of olive oil. It does not necessarily have to be extra virgin olive oil but a mild virgin olive oil with fruity notes. There are many types of olive oils in Greece and the taste varies depending on the region it is cultivated and how much acidity it contains. For my cakes I use a mild extra virgin olive oil.
However, if you have an olive oil with an intense taste, you can add half olive oil and half vegetable oil to make it milder.
I rarely have butter at home unless I am planning ahead to make a dessert which calls for butter. However, olive oil is what we use and when I decided to make a cake, there were oranges, so I just made it based on some of my previous recipes.
Living in Argolida, which is one of the regions of Peloponnese where olives and citrus are cultivated, I am experimenting with new recipes to add to my cooking classes, using these two products because our house is surrounded by citrus. We have citrus trees in our yard and although we do not own olive trees, our family in Sparta do have olives, so we get our olive oil from our family.
As I was improvising when making the cake, the almonds and cinnamon were added in the end. However, you can add both to your dry ingredients. The almonds were crushed in the same food processor I used earlier to make the pulp, which still had residues from the oranges, so that’s why they look wet in the video. If you pulse them when they are dry, do not make them as thin as almond meal because this way they give a nice crunch to the cake.
This cake is so good that it disappeared in no time. I am making it again soon (thinking of upside down orange olive oil cake) and even thinking of making it again on New Year’s tradition of making Vassilopita!
- 2 small (unwaxed) seedless oranges (300 grams which make 1 cup pulp)
- 1 cup mild olive oil
- 1 cup cane sugar
- 4 large eggs (60 – 65 grams each)
- 250 grams all-purpose flour
- 50 grams corn flour (starch)
- 70 grams almonds (ground with skin on)
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- Icing Sugar
- Wash the oranges and put them in a saucepan with enough water to cover them. Bring to a boil, cover with a lid and simmer for 30 minutes or until you can pierce it with a fork. Remove them from the water and set aside to cool.
- Preheat the oven to 180 degrees C.
- Line a 24 cm spring-form pan with parchment paper and lightly grease the sides.
- Cut and discard the two ends of the oranges and then cut them in the middle and remove the strings from the middle. If your oranges have pips remove them as well. Cut the orange into smaller pieces and puree them in a food processor.
- Sift the flour and combine all the dry ingredients.
- Beat the olive oil with sugar with a hand mixer for five minutes. Add the eggs, one at a time and beat until incorporated and finally add the pulp and mix.
- Add all the dry ingredients and stir until thoroughly mixed.
- Empty the batter in the baking tin and bake for 50 to 60 minutes or just until a knife inserted in the centre comes out clean.
- Set aside to cool.
- Remove the parchment paper and sprinkle with icing sugar.
Other Relevant Recipes:
Kopiaste and Kali Orexi!