What happens when you go to the best Italian restaurant in town (I’m talking about “Ask for Luigi Restaurant” in Vancouver) and you get a grasp of how delicious their olive oil cake tastes because your hubby lets you have a spoon or two (for the record, I did not order dessert because I thought I was full)? Well of course you want to try and see if you can bake as well as Luigi! After surfing the internet reading tons of recipes and exploring for inspiration to bake my own version of the famous orange and olive oil cake, here is my conclusion: instead of just using regular flour, I’m going to add almond flour like I do for almost all the cakes and muffins I bake.
I am so happy with the result and something that played a huge role in this were the high-end brown sugar and the organic oranges I bought. Yep, you’re going to need a lot of zest, so make sure the oranges you use are high quality and untreated (avoid the pesticide at all costs!). Also, if I may shed some light on using olive oil when baking: don’t freak out, it’s not going to taste like your favorite salad dressing. Quite the contrary, olive oil enhances the flavors of orange and almond, and I found it surprisingly tasty. And just before we jump right into the recipe: is there a healthier way to bake a cake than with olive oil? You tell me!!! In the comment section down below of course!
Servings: 1 cake / ~ 10 slices
Timing: 20 minutes preparation + 45 minutes cooking time
– 1 cup white flour
– ½ cup almond powder
– 1,5 cup brown sugar
– 2 teaspoons baking powder
– pinch of salt
– 1 or 2 oranges that should yield 2/3 cup orange juice and 2 teaspoons orange zest
– 2 eggs
– 2/3 cup olive oil
– 1 medium-size cake mold
Start by preheating the oven to 350°F (180°C). Grease and flour the cake mold.
Wash the oranges with fresh water. Grate the zest to obtain 2 teaspoons of orange zest. Cut the oranges in halves and press the juice out. Remove the pulp and stems if need be.
In a large bowl, mix the white flour, almond powder, brown sugar, baking powder and salt together.
Crack the eggs into the bowl, add the olive oil and the orange juice. Mix with a spoon or whisk for 5 minutes until well combined.
Pour the batter into the prepared mold and place in the oven for 45 minutes. Keep an eye on the cake and remove from the oven when it is well browned.
Let cool down for a few minutes on a wire rack. You can serve the cake when it is still warm. You will enjoy your orange and olive oil cake even more with a scoop of vanilla ice-cream or custard cream.
I hope you liked this Italian orange and olive oil cake recipe! Tell me what you think about this recipe in the comments down below!