Description
A delightful Orange Olive Oil Cake that combines moist, tender crumb with bright citrus flavors, complemented by a luscious homemade orange curd and fresh whipped cream. Perfect for a refreshing dessert or tea-time treat, this cake blends the richness of olive oil with the zesty burst of fresh oranges.
Ingredients
Scale
Cake
- 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)
Orange Curd
- 1 Tablespoon Orange Zest
- 1/2 cup Fresh Orange Juice (about 1–2 oranges)
- 1/2 cup Sugar
- 3 large Egg Yolks
- 1/2 teaspoon Cornstarch
- 3 Tablespoons Butter
Whipped Cream
- 8 ounces Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, beat the eggs until well combined. Gradually add the olive oil, freshly squeezed orange juice, orange zest, and milk, mixing until the mixture is smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to ensure a tender cake. Pour the batter into a prepared cake pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool Cake: Let the cake cool in the pan for 10 minutes. Carefully run a knife around the edges to loosen it, then remove it from the pan and allow it to cool completely on a wire rack.
- Make Orange Curd: In a small saucepan, whisk together the orange juice, orange zest, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the butter, one piece at a time, until melted and smooth. Pour into a bowl and cover the surface with plastic wrap to prevent a skin. Refrigerate until fully chilled.
- Prepare Whipped Cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed with an electric or stand mixer until soft peaks form.
- Serve: Once the cake has completely cooled, serve slices topped with a dollop of fresh whipped cream and a spoonful of chilled orange curd for a perfect balance of flavors.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If topped with whipped cream and orange curd, keep refrigerated, where it will stay fresh for up to 5 days.
Notes
- Ensure not to overmix the batter to keep the cake tender and light.
- Using freshly squeezed orange juice and zest intensifies the citrus flavor.
- Press plastic wrap directly onto the orange curd surface while chilling to prevent a skin from forming.
- For a dairy-free variation, substitute milk and heavy cream with suitable alternatives.
- Store leftovers properly to maintain freshness and texture.
- You can use dried sweetened orange slices for garnish as an optional decorative touch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Orange Olive Oil Cake, citrus cake, olive oil cake, orange curd, whipped cream, homemade cake, citrus dessert
