09 Sep Orange and Olive Oil Cake
Classic orange olive oil cake with a hint of almond and spring.
Today we celebrate life and the promise of something new that the season brings. The perfect way to celebrate spring! Even though citrus is known to be a winter fruit, it’s still in season and the perfect addition to give your dishes the lift it needs.
I only recently started using olive oil in my baking and the flavour it adds combined with the orange and almond had me hypnotised and wanting more with each bite.
This orange cake was very easy to make and not to mention almost always having all the cake ingredients on hand. Getting ingredients delivered to my door during the pandemic couldn’t have been easier with Fresch Online. All of their packagings are biodegradable and they’re affordable prices makes healthy and sustainable living so much more convenient.
Orange & Olive Oil Cake Ingredients
I’ve tried and tested this recipe numerous times with different combinations of ingredients. I found that coconut sugar just worked the best as white sugar made a crust on top.
If you only want to make one cake layer I recommend you use a larger (24-25cm) cake pan and if you want two layers so that you can put a layer of frosting in between too go for a smaller (19cm) cake pan.
Orange cream cheese frosting. Not the star of the show but definitely the cherry on top of this cake. If you prefer a dairy-free cream cheese you’ll love the cashew-based frosting from this Vegan, Gluten-free Carrot Cake, just omit the passionfruit.
Orange and Olive Oil Cake
- 1½ cup all-purpose flour
- ¾ cup almond flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 3 eggs room temperature
- 1½ cup coconut sugar
- zest of 1 orange
- 1¼ cup olive oil
- 1 tsp almond extract
- ¼ cup orange juice
- 2 tbsp olive oil
- 1 tbsp honey
Orange Cream Cheese Frosting ( *dairy-free version linked above)
- 230 g cream cheese
- 1 tsp vanilla extract
- 2-3 tsps orange zest
- ½ cup unsalted butter or ghee softened at room temperature
- ⅛ tsp salt
- 3½ cups powdered sugar
- Preheat the oven to 180 °C and spray and line two 19cm cake pans or one 24-25cm cake pan with parchement paper.
- In a medium bowl mix the 1½ cups all-purpose flour, ¾ cups almond flour, 1 tsp baking powder, ¾ tsp baking soda, and ½ tsp salt together.
- In a separate bowl mix the 3 eggs, 1½ cups coconut sugar, and zest of 1 orange with a stand/handheld mixer on high speed for 3 minutes. The mixture should be light and creamy.
- Adjust the speed of the mixer to medium-high and slowly stream in the 1 ¼ cup olive oil, followed by the almond extract and orange juice. Then adjust the mixer to a low speed or switch to a spatula and gradually add the dry ingredients. Mix until fully combined, but don't over mix.
- Pour the batter into the pan(s) and bake for about 50-60 minutes (30-35 minutes for 2 pans) until a skewer comes out clean. The cake will brown quite a bit but that's just the coconut sugar.
- Once the cake is out of the oven let it rest for 5 minutes before poking it with holes and pouring over the glaze. After 10 minutes tip the cake onto a cooling rack and let it cool completely. You can enjoy the cake as-is with a scoop of ice cream or frost it with the Orange Cream Cheese Frosting.
- Mix the honey with 1 tbsp hot water and then add the olive oil and mix until combined.
Orange Cream Cheese Frosting
- In a large bowl using a stand/handheld mixer, beat the 230g cream cheese and butter together until smooth. Add 3 cups of powdered sugar, vanilla, salt, and zest. If you want the frosting a little thicker add a little more powdered sugar.