Navel Orange Olive Oil Cake
Olive oil cakes are simple to put together, and their moist, dense, almost chiffon-like texture will make you wonder why you don’t make this traditional Sicilian dessert more often.
We use our Navel orange fused olive oil to enhance the orange flavor in this cake, but you could just as easily use limes and our Persian lime olive oil, or try Meyer lemons and use our Meyer lemon fused olive oil. The possibilities are endless.
Navel Orange Olive Oil Cake
Olive oil cakes are simple to put together, and their moist, dense, almost chiffon-like texture will make you wonder why you don’t make this traditional Sicilian dessert more often. We use our Navel orange fused olive oil to enhance the orange flavor in this cake, but you could just as easily use limes and our Persian lime olive oil, or try Meyer lemons and use our Meyer lemon fused olive oil. The possibilities are endless. Adapted from Instructables. Serves about 12.
Ingredients
Ingredients:
- Zest and juice from 2 to 3 Navels or Satsumas divided (you’ll want at least 1/4 to 1/3 cup juice)
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup Sigona’s Navel Orange Fused Olive Oil
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Powdered sugar for dusting
- A few slices of Satsuma for garnish
Instructions
- Preheat oven to 350ºF. Trace the bottom of a 9” round baking pan on parchment paper. After it’s cut out, place the circle in the bottom of the pan; butter the sides of the pan and the top of the parchment. Dust with flour, if desired. Set aside.
- In a medium bowl, whisk together eggs and sugar for a couple minutes until the mixture is frothy. While whisking, add the olive oil, followed by the juice. Set aside.
- In a large bowl, sift together the flour, salt and baking powder. Add the zest and mix it in with a fork. Make a small well in the middle and pour in the wet ingredients. Use a whisk to combine until the batter is smooth and clump-free.
- Pour the batter into the prepared pan and tap it on the counter to bring out any air bubbles. Bake at 350ºF for 35 to 40 minutes, checking at 35 minutes (some can take up to 45 minutes to finish). It’s done when a toothpick inserted in the middle comes out clean. The sides will have browned a bit.
- Allow the cake to cool in the pan on a cooling rack for at least 15 minutes. Run a knife around the edges then turn the pan on to a plate or cooling rack; quickly and gently turn the cake back onto a serving dish so it is presented top-side up.
- Dust the top with a little powdered sugar and a few slices of oranges or Satsumas, if desired.
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