📝 About This Recipe
This exquisite cake captures the rustic elegance of the Italian coast, where the richness of extra virgin olive oil replaces butter to create an incredibly moist, tender crumb. Infused with both the zest and fresh juice of sun-ripened oranges, every bite offers a bright, citrusy perfume that lingers on the palate. It is a sophisticated, naturally dairy-free dessert that actually improves with age, making it the perfect centerpiece for a brunch or an elegant dinner party.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 1/2 cup Almond flour (super-fine for texture)
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 1/4 cups Granulated sugar (plus extra for sprinkling)
- 1 cup Extra virgin olive oil (use a high-quality, fruity variety)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Fresh orange zest (from about 2 large oranges)
- 3/4 cup Fresh orange juice (strained)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Almond extract (optional, for depth)
For Garnish
- 1 tablespoon Powdered sugar (for dusting)
- 2-3 pieces Fresh rosemary sprigs (for decoration)
- 4-5 thin rounds Orange slices (fresh or candied)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with a little olive oil and line the bottom with parchment paper for easy removal.
-
2
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined and aerated.
-
3
In a large mixing bowl, combine the granulated sugar and the fresh orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and damp; this releases the essential oils for maximum flavor.
-
4
Add the eggs to the orange sugar. Using a whisk or hand mixer, beat the mixture for 2-3 minutes until it becomes pale, thick, and slightly frothy.
-
5
Slowly stream in the extra virgin olive oil while whisking constantly. Continue to whisk until the mixture is fully emulsified and smooth.
-
6
Stir in the fresh orange juice, vanilla extract, and almond extract until just combined.
-
7
Gradually add the dry ingredient mixture to the wet ingredients. Fold gently with a spatula until no streaks of flour remain. Be careful not to overmix, which can make the cake tough.
-
8
Pour the batter into the prepared springform pan. Smooth the top with a spatula and tap the pan gently on the counter to release any large air bubbles.
-
9
Sprinkle about 1 tablespoon of granulated sugar evenly over the top of the batter; this creates a beautiful, crunchy crackly crust.
-
10
Bake for 45 to 55 minutes. The cake is done when the top is golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
-
11
Transfer the pan to a wire rack and let the cake cool for at least 20 minutes before releasing the sides of the springform pan.
-
12
Allow the cake to cool completely before dusting with powdered sugar and garnishing with fresh orange rounds and rosemary sprigs.
💡 Chef's Tips
Use a high-quality extra virgin olive oil—the flavor of the oil is prominent, so choose one you would enjoy dipping bread into. Don't skip the almond flour; it provides a unique 'short' texture and helps keep the cake moist for days. For an even more intense orange flavor, you can brush the warm cake with a simple syrup made from orange juice and sugar. If the top is browning too quickly before the center is set, loosely tent the pan with aluminum foil for the last 15 minutes of baking. This cake actually tastes better the next day as the olive oil and citrus flavors have time to meld and deepen.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of coconut whipped cream for a fully dairy-free indulgence. Pair with a glass of chilled Vin Santo or a crisp Moscato d'Asti to complement the citrus notes. Enjoy a slice alongside a strong cup of espresso or Earl Grey tea for a sophisticated afternoon snack. Top with a spoonful of macerated strawberries or raspberries for a pop of tartness and color. A drizzle of warm honey or a sprinkle of flaky sea salt can elevate the savory-sweet balance of the olive oil.