Orange Olive Oil Cake
A tender, moist single-layer cake scented with fresh orange zest and juice and fruity olive oil, finished with a dusting of powdered sugar. Easy to mix by hand and keeps well for days.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 10
Rubbing the zest into the sugar releases its oils and gives the cake a much deeper orange flavor. Use an olive oil you would happily taste on its own, since it shows in the finished cake. The crumb is even better the next day and stays moist, covered at room temperature, for up to 4 days.
Method
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Heat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
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Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
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In a large bowl, rub the granulated sugar and orange zest together with your fingers until the sugar is damp and fragrant.
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Whisk the eggs into the sugar for , until pale and slightly thick. Whisk in the orange juice, olive oil, yogurt and vanilla.
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Add the flour mixture and fold gently with a spatula until just combined and no dry streaks remain.
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Scrape the batter into the pan and smooth the top.
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Bake for , until the top is golden and a toothpick in the center comes out clean.
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Cool in the pan for , then turn out onto a wire rack. Cool completely and dust with the powdered sugar before slicing.
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