Orange-Olive Oil Cake with Orange Topping
Indulge in the perfect blend of citrusy sweetness with our Orange-Olive Oil Cake. This moist and flavorful dessert is made with the finest extra virgin olive oil, lending a rich texture and a hint of earthiness. Infused with the bright essence of fresh oranges, each bite is a burst of zesty delight.
Recipe - Frankston #713
Orange-Olive Oil Cake with Orange Topping
Prep Time15 Minutes
Servings12
Cook Time45 Minutes
Ingredients
1 1/4 cups granulated sugar
3 eggs
5 oranges
6 Tbs orange liqueur, divided
2/3 cup extra virgin olive oil
1/4 cup water
3 1/2 cups all purpose flour
1 Tbs baking powder
2/3 cup powdered sugar
2 Tbs cornstarch
Directions
- Preheat oven to 350° F. Grease a 9-inch cake pan. Line the bottom with parchment paper.
- Using an electric mixer, beat the granulated sugar and eggs until well-combined. Zest one of the oranges before peeling it. Chop the orange segments into small pieces. Discard the white parts (pith). Add the orange pieces and zest to the eggs. Continue to beat on low speed while adding 4 tablespoons of the orange liqueur, olive oil and water. In a separate bowl, stir together the flour and baking powder. Add in small amounts to the liquid ingredients while beating on low speed.
- When all ingredients are combined, pour the batter into the cake pan. Bake for 45 minutes or until a toothpick inserted into middle of cake comes out clean. Slice one orange. Remove cake from pan. Serve immediately. Top with orange slices and warm orange topping.
- For the topping, juice three oranges. Add the juice to a saucepan. In a bowl, stir together the powdered sugar and cornstarch. Over medium heat, whisk the powdered sugar mixture into the orange juice. Continue to whisk for 3 to 4 minutes until it begins to thicken. Remove from heat. Stir in 2 tablespoons of the liqueur. Serve with the cake.
Nutritional Information
Per Serving (1 slice): Calories: 350, Fat: 13 g (2 g Saturated Fat), Cholesterol: 45 mg, Sodium: 20 mg, Carbohydrates: 53 g, Fiber: 2 g, Protein: 6 g
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 12 servings
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Large White Eggs - 6 Each
$2.79$0.47 each
Fresh Oranges - 4 Pound
$4.99$1.25/lb
Not Available
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
Not Available
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Not Available
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.79$1.40/lb
Not Available
Nutritional Information
Per Serving (1 slice): Calories: 350, Fat: 13 g (2 g Saturated Fat), Cholesterol: 45 mg, Sodium: 20 mg, Carbohydrates: 53 g, Fiber: 2 g, Protein: 6 g
Directions
- Preheat oven to 350° F. Grease a 9-inch cake pan. Line the bottom with parchment paper.
- Using an electric mixer, beat the granulated sugar and eggs until well-combined. Zest one of the oranges before peeling it. Chop the orange segments into small pieces. Discard the white parts (pith). Add the orange pieces and zest to the eggs. Continue to beat on low speed while adding 4 tablespoons of the orange liqueur, olive oil and water. In a separate bowl, stir together the flour and baking powder. Add in small amounts to the liquid ingredients while beating on low speed.
- When all ingredients are combined, pour the batter into the cake pan. Bake for 45 minutes or until a toothpick inserted into middle of cake comes out clean. Slice one orange. Remove cake from pan. Serve immediately. Top with orange slices and warm orange topping.
- For the topping, juice three oranges. Add the juice to a saucepan. In a bowl, stir together the powdered sugar and cornstarch. Over medium heat, whisk the powdered sugar mixture into the orange juice. Continue to whisk for 3 to 4 minutes until it begins to thicken. Remove from heat. Stir in 2 tablespoons of the liqueur. Serve with the cake.