Orange Juice, Olive Oil And Pine Nuts Cake Recipe

Name: Orange Juice, Olive Oil And Pine Nuts Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Eggs, Yolks And Whites, Divided Use; 1 teaspoon Vanilla Extract; 1 teaspoon Orange Blossom Water; 1 cup Superfine Sugar; 1/4 cups Firmly Packed Light Brown Sugar; 3/4 cups Olive Oil; 2 cups Kamut Flour; 1-1/3 cup All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1 whole Orange, Only The Zest; 1-1/4 cup Freshly Squezed Orange Juice; 1/3 cups Pine Nuts

Servings: persons

4 whole Eggs, Yolks And Whites, Divided Use
1 teaspoon Vanilla Extract
1 teaspoon Orange Blossom Water
1 cup Superfine Sugar
1/4 cups Firmly Packed Light Brown Sugar
3/4 cups Olive Oil
2 cups Kamut Flour
1-1/3 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 whole Orange, Only The Zest
1-1/4 cup Freshly Squezed Orange Juice
1/3 cups Pine Nuts

1
Preheat oven to 350F/175C. Brush two 8 1/2-inch springform pans (or 1 bigger pan) with olive oil and dust with flour.
2
Whip the egg whites in a large bowl until they are firm and snowy white (keep them in the fridge, but don't leave them too long or they could collapse).
3
Whip the yolks with the vanilla and the orange blossom water until they bulk up and become foamy. Whisk in the superfine and brown sugars, then add the olive oil bit by bit, mixing well after each addition.
4
Add the flours, baking powder, orange zest and juice, and beat well until you have a smooth batter. Gently fold in the egg whites.
5
Scrape out half the batter into each pan and sprinkle each cake with pine nuts. Bake for about 35 minutes, or until the tops are golden and crusty and a skewer poked into the middle comes out clean. Leave to cool before serving.
6
Serve alone or with a dollop of creamy yogurt on the side. It pairs really well with a strong Italian espresso.
7
This cake will keep well in a sealed container for 4 or 5 days. Perfect for picnic or traveling!

1282

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 whole Eggs, Yolks And Whites, Divided Use, 1 teaspoon Vanilla Extract, 1 teaspoon Orange Blossom Water, 1 cup Superfine Sugar, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orange Juice, Olive Oil And Pine Nuts Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions