Easy Orange Olive Oil Cake

This Easy Orange Olive Oil Cake is delicious sliced and filled with whipped cream or simply glazed. This incredibly moist and fragrant cake uses light olive oil, orange juice and zest.

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Published 2015, Updated 2021

Orange Olive Oil Cake Recipe

This easy orange cake is has been buried in the blog archives, largely ignored, until I realised that it finally needed a spot in the spotlight!

Baking with olive oil may be slightly unusual but it yields amazing results! This cake is soft, tender and moist with a delicate orange fragrance.

The cake stays fresh for days and is delicious as a snacking cake simply dusted with icing sugar or drizzled with a simple glaze.

But if you like to jazz it up a bit then turn it to a layered cake by slicing in half and filling with your favourite frosting!

HOW TO MAKE THIS ORANGE OLIVE OIL CAKE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Preheat your oven to 180C (350F). Line a 2LB loaf tin with baking paper, letting the edges hang over the sides of the tin. Pulse the pecans in a food processor until finely ground. 

STEP 2 Put the orange zest, olive oil, sugar, eggs, orange juice and yogurt in a mixing bowl and either beat together to combine using a hand mixer or vigorously mix together with a wooden spoon.

STEP 3 Stir in the ground pecans and sift in the flour, spices, salt and raising gents. Mix well until you have a smooth batter.

STEP 4 Spoon the batter into the tin and level. Bake for 50-55 minutes – testing with a skewer to see whether the cake is ready. The skewer should come out clean and the cake should feel firm on top. Cool in the tin for 10 minutes and then lift out using the paper. Let the cake cool completely before slicing in half, if you wish to fill it.

STEP 5 Whisk cold double cream and icing sugar together until you have firm peaks. Transfer to a piping bag fitted with a large star tip
Pipe a generous amount of filling over the bottom layer and top with the second.

STEP 6 Put all the glaze ingredients in a bowl and mix together with a spoon, adding a bit more orange juice if needed until you have a thick glaze.
Drizzle the cake with the glaze, letting it drip down the sides. Add orange slices (or candied orange slices) and dust with icing sugar.

TIPS AND FAQS

• Use a light olive oil instead of an extra virgin. It is cheaper and just right for baking.
• Add a simple orange glaze to keep the layers moist. Alternatively you can brush the cake with some (warmed up) marmalade!
• The (unfilled) cake will stay fresh for several days in a cake container at room temperature.
• You can use walnuts instead of pecans if you like.

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HAVE YOU MADE MY ORANGE OLIVE OIL CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Orange Olive Oil Cake

Lucy Parissi | Supergolden Bakes

This easy Orange Olive Oil Cake is delicious sliced and filled with yoghurt whipped cream and simply glazed.

5 from 6 votes

Print Rate

Course: Cake

Cuisine: Continental

Keyword: Orange Cake Recipe, Orange Olive Oil Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10 slices

Calories: 517kcal

Ingredients

For the cake

• ▢ zest of 1 orange
• ▢ 60 ml (¼ cup) light olive oil
• ▢ 200g g (1 cup) light brown sugar
• ▢ 120 ml (½ cup) freshly squeezed orange juice
• ▢ 2 large eggs lightly beaten
• ▢ 160 g (½ cup) Greek yogurt
• ▢ 100 g (1 cup) pecans ground
• ▢ 260 g ( 2 cups) flour (plain / all purpose)
• ▢ 2 tsp baking powder
• ▢ ½ tsp bicarbonate of soda
• ▢ 1 tsp ground cinnamon
• ▢ ½ tsp ground cloves
• ▢ ½ tsp salt

Orange syrup (optional)

• ▢ 80 ml (⅓ cup) orange juice
• ▢ 100 g (½ cup) sugar

For the filling

• ▢ 240 ml (1 cup) double cream heavy cream
• ▢ 125 g (1 cup) icing sugar

For the glaze

• ▢ 3 tbsp Greek yogurt
• ▢ 6 tbsp icing sugar or as needed
• ▢ ½ tsp orange juice or water or as needed

To decorate

• ▢ orange or mandarin segments
• ▢ icing sugar to dust

Instructions

Make the cake

• Preheat your oven to 180C (350F). Line a 2LB loaf tin with baking paper, letting the edges hang over the sides of the tin. Pulse the pecans in a food processor until finely ground.
• Put the orange zest, olive oil, sugar, eggs, orange juice and yogurt in a mixing bowl and either beat together to combine or vigorously mix together with a wooden spoon.
• Stir in the ground pecans and sift in the flour, spices, salt and raising gents.
• Mix well until you have a smooth batter.
• Transfer the batter into the tin and level. Bake for 50-55 minutes – testing with a skewer to see whether the cake is ready. The skewer should come out clean and the cake should feel firm on top.
• Cool in the tin for 10 minutes and then lift out using the paper. Let the cake cool completely before slicing in half, if you wish to fill it.

Orange Syrup (optional)

• Put the orange juice and sugar in a saucepan and stir over low heat until the sugar has dissolved. Brush this over the inside of the cake. Any leftover syrup can be used in drinks.

Make the filling

• Whisk cold double cream and icing sugar together until you have firm peaks. Transfer to a piping bag fitted with a large star tip
• Pipe a generous amount of filling over the bottom layer and top with the second.

Glaze and decorate

• Put all the glaze ingredients in a bowl and mix together with a spoon, adding a bit more orange juice if needed until you have a thick glaze.
• Drizzle the cake with the glaze, letting it drip down the sides. Add orange slices (or candied orange slices) and dust with icing sugar.

Video

Nutritional Info

Calories: 517kcal | Carbohydrates: 72g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 208mg | Potassium: 278mg | Fiber: 2g | Sugar: 49g | Vitamin A: 448IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 2mg

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