Sunday, January 24, 2010

Olive Oil and Orange Cake

I've always been intrigued by the idea of baking with olive oil, which is why I decided to try this recipe of Mario Batali's for Olive Oil and Orange Cake. Wow, it is delicious. Not too sweet, and it could just as easily serve as a morning treat with coffee as an after-dinner dessert.

Mario recommends serving it with whipped cream, creme fraiche, or yogurt. I opted for thick, plain yogurt and some lemon zest. The cool sourness of the yogurt worked incredibly well against the dense, citrus-spiked still-warm cake. I polished off the whole thing single-handedly in under a week.

Olive Oil and Orange Cake

Makes 6-8 servings

6 medium oranges
1/3 cup extra-virgin olive oil
4 large eggs
1/2 tsp salt
1 cup sugar
1 1/4 cups all-purpose flour
1 tbsp baking powder

Preheat the oven to 350F. Oil a 9-inch round cake pan.

Using a grater, zest all the oranges, and juice one of the oranges. (Reserve the fruit for another use.) In a small bowl, combine the zest, juice and olive oil. Set aside.

In a large bowl, with an electric mixer, beat the eggs and salt until frothy and light, about 2 minutes. Slowly beat in the sugar, and continue to mix until pale and thick, about 2 minutes more.

Sift the flour and baking soda together, and gradually beat into the egg mixture. Fold in the citrus zest mixture just until incorporated.

Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 10 minutes, then remove from the pan and cool to room temperature.

Courtesy Molto Italiano, Mario Batali, HarperCollins, 2005


  1. I have at least 5 olive oil cake recipes put aside, but somehow I never quite get there... This cake looks delicious, maybe I'll try this one first.

  2. It's very tasty Cherie -- hope you like it!!