Cinnamon and Almond Orange Pulp Olive Oil Cake

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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!

 

Other Relevant Recipes:

Strawberry Olive Oil Cake

Vegan Cherry Olive Oil Cake

Coconut Olive Oil Bergamot Revani

Olive Oil Karydopita (Walnut Cake) with Chocolate and Orange

Savory Olives Cake with Olive Oil

Portokalopita (Orange Pie)

Kopiaste and Kali Orexi!

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