The Olive Oil Cake That Almost Wasn'T Recipe

Name: The Olive Oil Cake That Almost Wasn'T
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: zest of one medium orange; 1-1/2 cups sugar; 1 cup AP flour; 1 cup whole wheat flour; several pinches salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1-1/3 cups olive oil - this is where you'd use the good stuff!; 1-1/4 cups reduced-fat milk; 3 large eggs; 1/2 cup freshly squeezed orange juice, about 1-1/2 medium oranges; large splashes bourbon, optional

Servings: persons

zest of one medium orange
1-1/2 cups sugar
1 cup AP flour
1 cup whole wheat flour
several pinches salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/3 cups olive oil - this is where you'd use the good stuff!
1-1/4 cups reduced-fat milk
3 large eggs
1/2 cup freshly squeezed orange juice, about 1-1/2 medium oranges
large splashes bourbon, optional

1
["Preheat oven to 350 F. Butter a 9"" round cake pan. If using a pan that is only 1-1/2"" deep (mine was, and I only have one), butter an additional small loaf pan. Cut a piece of parchment paper to line the bottom. Skip the parchment at your own risk! I did, and this is what caused the cake to split coming out of the pan....", "Zest one medium orange into a large bowl. Use this orange for some of the juice needed later. Add sugar to bowl and mix with your hands to combine and release the citrus oils. The sugar will turn orange. To this bowl, add both flours, salt, baking soda and powder, and whisk to combine.", "In another large bowl, whisk eggs, olive oil, milk, orange juice, and bourbon (if using). Mix dry ingredients into wet, just until combined. The batter will be quite liquidy.", "Pour batter into pan(s) and bake on the center oven rack for 40-45 minutes if using two pans as I did; one large cake should take about an hour. The cake(s) will be golden on top and a fork will come out clean when done, though it will look and feel like it's not quite set.", "Transfer the cake(s) to a rack and let cool. Loosen the sides with a spatula and carefully(!) turn out onto the rack. Remove parchment paper and let cake cool completely."]

666

kcal

Calories

Fat

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.
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: zest of one medium orange, 1-1/2 cups sugar, 1 cup AP flour, 1 cup whole wheat flour, and more.

Yes, The Olive Oil Cake That Almost Wasn'T 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.

That's it — enjoy your meal!

The Olive Oil Cake That Almost Wasn'T

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions