This Orange Olive Oil Cake is a delightful one-bowl treat: soft, moist, zesty, and super simple to whip up. With only 10 minutes of prep time and readily available ingredients, this cake is filled with the rich taste of olive oil complemented by the bright notes of oranges. It’s the perfect quick dessert for brunches, tea gatherings, or any celebrations you might be hosting.
Wet ingredients: – ½ cup sour cream 120g – ¾ cup olive oil 160g – ½ cup milk 120g – Zest of 1 large orange – 3 large eggs – 1 tsp vanilla – ½ cup freshly squeezed juice 120g Dry ingredients: – 1 ⅔ cups all-purpose flour 220g – 1 ¼ cup granulated sugar 275g + more to sprinkle on top – ½ tsp salt – ¼ cup cornstarch 33g – ½ tsp baking soda – Powdered sugar to garnish – 1 tsp baking powder
One sunny afternoon in a quaint Mediterranean village, the aroma of fresh oranges and olive oil wafted through the air. Nonna Maria, known for her baking prowess, decided to create a cake that captured the essence of her homeland. She combined the vibrant zest of oranges with the rich, golden olive oil her family had pressed for generations. The result was a moist, fragrant cake that delighted everyone who tasted it. Word spread quickly, and soon, the Orange Olive Oil Cake became a beloved treat, symbolizing the warmth and joy of the Mediterranean lifestyle.
I wouldn’t suggest replacing olive oil with butter because they have different fat compositions and types, which can result in varying results in your dishes.
You can replace the sour cream in this recipe with Greek yogurt or plain full-fat yogurt.