Orange Olive Oil Cake

Part of winter’s bounty of fruit, oranges pair perfectly with Villa Gabriella organic, extra virgin olive oil to make a moist, delicious, fruit flavored and guilt free dessert. Easy to make, enjoy it after dinner, while it tastes even better the next day at breakfast or as a snack.

8 Servings

1/3 Cup Villa Gabriella Organic Extra Virgin Olive Oil
1 ¼  Cups all-purpose flour, plus more to dust the cake pan
2 Eggs room temperature
Juice (pulp included) and zest of 1 orange (approx. 3 tablespoons of juice, 1 tablespoon zest). Add additional orange juice & zest for extra flavor if desired. Reserve a few extra slices for garnish-optional.
¾ Cup of turbinado sugar  (Sugar In The Raw)
1 ½ Teaspoons sea salt
1 Teaspoon vanilla extract
½ Teaspoon baking soda
½ Teaspoon salt
Unsalted butter to grease baking pan
Confectioners’ sugar for dusting
1 sprig of fresh mint optional

  1. Preheat oven to 350◦F
  2. Grease and flour a 9-inch round pan
  3. Mix together sugar, eggs in a medium bowl with a hand mixer on medium speed until thoroughly blended
  4. Drizzle in olive oil and vanilla, mix until a smooth batter
  5. Add orange juice and zest, mix well
  6. Sift together flour, baking powder, baking soda and salt in another medium bowl
  7. Add the flour mixture in small increments to the wet batter and mix on low to blend
  8. Pour batter into prepared cake pan
  9. Bake 25 to 30 minutes
  10. Let cake cool, dust with confectioners’ sugar, add orange slices & mint for garnish
  11. Serve and enjoy! Cover securely to prevent from drying out.


RecipesAmy WrightComment