Ingredients

1 1/2 cups Flour

1 1/2 cups Sugar

3/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

3/4 teaspoon Salt

3/4 cup Olive Oil

2 large Eggs

1 cup Whole Milk (or buttermilk)

1 1/2 to 2 Tablespoons Orange Zest

2 teaspoons Orange Juice (freshly squeezed)

1 Tablespoon Orange Zest (for curd)

1/2 cup Fresh Orange Juice (about 1-2 oranges, for curd)

1/2 cup Sugar (for curd)

3 large Egg Yolks (for curd)

1/2 teaspoon Cornstarch (for curd)

3 Tablespoons Butter (for curd)

8 ounces Heavy Cream (for whipped cream)

1/3 cup Powdered Sugar (for whipped cream)

1 teaspoon Vanilla Bean Paste or Extract (for whipped cream)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice, orange zest, and milk, mixing until smooth.

Step 3: Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 4: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges before removing it from the pan. Allow it to cool completely on a wire rack.

Step 6: To make the orange curd, whisk together the orange juice, orange zest, sugar, cornstarch, and egg yolks in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.

Step 7: Remove from heat and whisk in the butter, one piece at a time, until fully melted and smooth. Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled.

Step 8: For the whipped cream, combine the heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat on medium-high speed until soft peaks form.

Step 9: Once the cake has cooled, serve it with a dollop of fresh whipped cream and a spoonful of orange curd on top.

Tips & Variations

Use buttermilk instead of whole milk to add extra tenderness and a slight tang to the cake.

Try garnishing with dried orange slices for a beautiful, edible decoration.

For a lighter option, substitute half the sugar with honey or maple syrup but reduce the liquid slightly to compensate.

If you don’t have vanilla bean paste, pure vanilla extract works just as well in the whipped cream.

FAQs

Can I use regular vegetable oil instead of olive oil?

Yes, but olive oil adds a unique fruity flavor that complements the orange well. Use a mild olive oil to avoid overpowering the taste.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. This indicates the cake is fully baked.