Olive Oil Cake Recipe

Name: Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup orange juice concentrate; 3/4 cup extra virgin olive oil; 1/2 cup milk; 1 Tbs. fresh orange zest; 2 large eggs; 1 cup sugar; 1 cup cake flour; 1 -1/2 tsp. baking powder; 1 tsp. salt; 1/2 cup toasted pine nuts; 2 oranges, segmented

Servings: persons

1/4 cup orange juice concentrate
3/4 cup extra virgin olive oil
1/2 cup milk
1 Tbs. fresh orange zest
2 large eggs
1 cup sugar
1 cup cake flour
1 -1/2 tsp. baking powder
1 tsp. salt
1/2 cup toasted pine nuts
2 oranges, segmented

1
Preheat oven to 350F.
2
In a medium mixing bowl, whisk together oil, milk, orange zest and orange juice concentrate.
3
Set aside.
4
Sift together cake flour, salt and baking powder into a bowl.
5
Set aside.
6
In the bowl of an electric mixer, whisk together eggs and sugar on high until doubled in volume and pale.
7
Replace the whisk attachment with the paddle and add wet ingredients to mixer.
8
Beat on low until incorporated.
9
Gradually add dry ingredients to the mixer and beat on low until incorporated.
10
Fold in pine nuts and orange segments.
11
Lightly oil a 12-inch round baking pan.
12
Pour batter into pan.
13
Bake 35-40 minutes.

1058

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup orange juice concentrate, 3/4 cup extra virgin olive oil, 1/2 cup milk, 1 Tbs. fresh orange zest, and more.

Yes, Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Cake

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