This Orange Olive Oil Cake Recipe is a Spanish inspired cake made with olive oil, orange juice, orange zest, chocolate ganache, and toasted almonds.
About this recipe
This olive oil cake recipe was adapted from Penelope Casas La Cocina De Mama Spanish cookbook.
My interest in Spanish cuisine began years ago when I worked at former, St. Louis Modesto Tapas Restaurant, owned and operated by Chef Grace Dinsmore and Marcia Recks.
In this environment, I had direct access to some of the best flavors I had ever eaten and, let me tell you, I nerded out on all things Spanish cuisine.
After living in Northern California for a few years, I missed my Modesto tapas so much, I went crazy on library cookbooks and tested my hand at preparing Spanish cuisine.
One of my favorite finds was an Orange Olive Oil Cake recipe.
Before I found Penelope's recipe, it never occurred to me to use olive oil in a cake recipe...not even during my years working in a bakery.
For the cake
- orange juice
- extra virgin olive oil
- orange zest
- almond extract
- unbleached all purpose flour
- baking powder
- sea salt
For the topping
- chocolate chips
- heavy cream
- sliced almonds (garnish)
- orange zest (garnish)
How do you use olive oil in a cake recipe?
Any cake recipe or cake mix that calls for vegetable or canola oil can be substituted with olive oil in equal amounts.
The smoke point of a high quality, extra virgin olive oil is around 400°F. This cake recipe bakes at 325°, so we're all good for this one!
What olive oil is best for baking?
While extra virgin olive oil is agreeably more expensive than conventional oils like canola or vegetable oil, the flavor and said health benefits are easily offset by those values, in my mind.
That said, plain olive oil (i.e., not extra virgin) will work just as well in this olive oil cake recipe.
The original olive oil cake recipe didn't call for chocolate topping, but trust me, you want it on this cake. It's so easy – I'm using this microwave chocolate ganache recipe with heavy cream as the liquid and chocolate chips. It's not fancy at all, but it sure looks the part.
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Orange Olive Oil Cake with Chocolate Ganache
- 2 cups Unbleached All Purpose Flour, sifted
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 3 Eggs
- 1 cup White Sugar
- ¾ cup Orange Juice
- ¾ cup Extra Virgin Olive Oil
- 1 teaspoon Orange Zest
- ½ teaspoon Almond Extract
For the dark chocolate ganache:
- ½ cup Bittersweet Chocolate Chips
- ¼ cup Heavy Whipping Cream
For the cake: (yields 5 cups batter)
- Preheat oven to 350°F and prepare an 8-cup bundt pan with oil and dusting of flour.
- In a mixing bowl, combine FLOUR, BAKING POWDER, and SALT. Set aside.
- In a medium mixing bowl, blend EGGS and SUGAR on low speed until well-combined.
- Add ORANGE JUICE, OLIVE OIL, ORANGE ZEST, and ALMOND EXTRACT, and blend on low speed just until combined.
- Add half of dry flour mixture to wet ingredients and blend on low speed to incorporate. Add remaining dry mixture and blend just until combined (do not over mix).
- Pour batter into prepared pan and bake 25 minutes.
- Remove cake from oven and toothpick test for doneness (bake another 5 minutes, if needed). When cake is done, place on a cooling rack until cake is cool to the touch. Gently turn out onto a cooling rack and allow to cool completely.
- Transfer cake to a cooling rack for 10 minutes. Gently turn cake onto a cooling rack and allow to cool completely.
- To make the chocolate ganache:In a microwave-safe bowl, heat HEAVY CREAM on medium power until it's steaming and warmed, but not scalding. Add CHOCOLATE CHIPS and let it rest a few minutes. Use a whisk or fork to stir until combined. The ganache will have a thick but pourable consistency.If it's too thick, whisk in a splash of heavy cream and microwave another minute or so. If it's too thin, add a few chocolate chips and stir until melted and combined.
- Drizzle chocolate ganache over the cake and (optional) garnish with sliced almonds, orange zest, or strawberries.
Serving and Storage Instructions
- Serve olive oil cake at room temperature for optimal texture. Store in an airtight container at room temperature, or refrigerated, up to 2 days.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.