If you’re looking for something lighter than a brownie that’s tart, elegant and sweet, this olive oil and orange cake could make its way into your homemade dessert rotation. This recipe will certainly require a little bit more baking savvy, but it’s totally doable if you gather the right equipment and follow the directions diligently.
Olive Oil Orange Cake
Ingredients
1 ¼ cup bleached cake flour
¼ semolina flour
2 tsp baking powder
1 tsp
¾ cup sugar
¼ cup cannaoil
½ olive oil
¼ cup milk
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp orange zest
1 tsp vanilla extract
3 eggs
¾ cup powdered sugar
2 peeled and sliced oranges for garnish
Instructions
The first step is to find a round cake pan, preferably 9 inches in diameter. Line it with lightly greased parchment paper and sprinkle some flour overtop.
We’ll start with the dry. Whisk together the cake flour, semolina flour, baking powder and salt.
Next, we’ll beat together the sugar, olive oil, cannaoil, milk, lemon zest, half the orange zest, and vanilla extract. Once everything is well combined, slowly add the eggs and give them a chance to mix in well before moving to the next.
Now it’s time to combine everything. Ideally using an electric mixer set to low speed, mix together the flour mixture with the egg mixture. Once everything looks uniform, you can dump it into your parchment-lined cake pan.
Bake 32-38 minutes at 325 degrees, or until an inserted toothpick emerges with slightly moist crumbs. Afterwards, let the cake cool on a wire rack for a few minutes before flipping it upside down on the rack to cool for at least an hour.
Now it’s time for the frosting. In a new bowl, whisk together the powdered sugar, lemon juice, and remaining orange zest. Once it’s reached a glazy consistency, pour it over your cake that has now cooled. Give the cake another hour for the glaze to harden, and don’t forget to garnish with your peeled orange slices!