Orange-and-Olive Oil Cake – a delicious recipe with butter, flour, eggs, sugar, orange zest, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Line the bottom of a 10-inch cake pan with parchment paper.
3
Butter the paper and the side of the pan and dust with flour.
4
In a large bowl, using an electric mixer, beat the eggs with the granulated sugar, orange zest and salt.
5
In a medium bowl, combine the orange juice and olive oil.
6
At low speed, gradually beat the orange juice mixture into the egg mixture.
7
Beat in the 2 cups of flour in 3 additions until a smooth batter forms.
8
Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
9
Let the cake cool completely; unmold and discard the paper.
10
Dust with confectioners sugar and serve.
1117
kcal
Calories
71
g
Fat
105
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Unsalted butter, for greasing, 2 cups self-rising flour, plus more for dusting, 4 large eggs, 1 cup granulated sugar, and more.
Yes, Orange-and-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.
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