The ultimate olive oil cake lives up to its title: fruity extra virgin olive oil, fresh orange juice and zest, and gently folded egg whites for a crumb that is surprisingly light. It serves sixteen, stores at room temperature, and moonlights as breakfast, dessert, or a base for glazes and fruit.
The Ultimate Olive Oil Cake: Surprisingly Light & Incredibly Versatile!
Forget everything you think you know about dense, heavy cakes. This recipe is a game-changer! While it’s not for the die-hard health fanatics, it brilliantly uses high-quality olive oil for a rich, nuanced flavor and an unbelievably moist, fluffy crumb. It’s a testament to how simple, quality ingredients can create something truly special. This cake stands beautifully on its own with a simple dusting of powdered sugar, but it’s also the perfect canvas for your creativity. Try it warmed with a dollop of marmalade, drizzled with a fruit purée, or topped with your favorite glaze. It’s the one-bowl wonder you’ll be making again and again!
Ingredients
• Softened butter, for greasing the pan
• 2 cups / 250g (8.8 oz) all-purpose flour
• 1 1/2 tsp / 6g (0.21 oz) baking powder
• 1/4 tsp / 1.5g (0.05 oz) salt
• 1/2 cup / 120ml extra virgin olive oil
• 1 cup / 200g (7.1 oz) granulated sugar, divided
• 4 large eggs, separated
• 1/3 cup / 80ml freshly squeezed orange juice
• 2 tsp / 4g (0.14 oz) grated orange or lemon zest
Instructions
1. Preheat the oven to 350°F / 175°C. Grease two 8-inch layer cake pans or one 9×13-inch rectangular pan with butter. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl using an electric mixer, beat the 1/2 cup (480 ml) olive oil with 3/4 cup (960 ml) of the sugar until creamy. Add the egg yolks one at a time, beating well after each addition until the mixture is thick and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
3. Gently mix the dry into the wet until just combined and smooth. Stir in the fresh orange juice and zest until blended.
4. In a separate, clean bowl, beat the egg whites with an electric mixer until they begin to foam. Gradually sprinkle in the remaining 1/4 cup (960 ml) of sugar while continuing to beat until soft peaks form.
5. Gently fold about one-third of the beaten egg whites into the thick batter to lighten it. Then, carefully fold in the remaining egg whites until just incorporated. Be careful not to overmix.
6. Pour the batter into the prepared pan(s). Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan on a wire rack for 15 minutes. If using layer pans, carefully invert the cakes onto the rack to cool completely. If using a rectangular pan, you can let it cool completely in the pan. Frost or glaze once cooled, if desired.
Nutritional Information
• (Approximate values per serving, based on 16 servings)
• Calories: 245 kcal
• Carbohydrates: 31g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 160mg
• Sugar: 19g
Pro Tips
• Use a high-quality, fruity extra virgin olive oil. Its flavor is the star of the show, so a good one will make a noticeable difference.
• Be gentle when folding the egg whites into the batter. Use a spatula to cut down the middle and fold the batter over itself to maintain the air you’ve incorporated.
• Don’t overmix the batter after adding the flour. Mix just until the streaks of flour disappear to ensure a tender, not tough, crumb.
• This cake is best stored at room temperature. Cover it with wax paper for up to two days, or use plastic wrap to keep it fresh for an extra day.
FAQ
Q: Can I make this olive oil cake vegan
A: Yes, with a few substitutions. To replace the 4 eggs, you’ll need a reliable vegan egg replacer that can provide leavening, as you’ll miss the aeration from whipped egg whites; note that the texture will be denser. For greasing the pan, simply use a bit of olive oil or a vegan butter substitute instead of dairy butter.
Q: What type of olive oil is best for a vegetarian cake
A: A high-quality, fruity extra virgin olive oil is essential for this vegetarian cake, as its flavor is the star. Choose an oil you would enjoy in a salad dressing. A robust, peppery oil will impart a stronger, more complex flavor, while a lighter, more delicate one will be subtler.
Q: How should I store this vegetarian olive oil cake
A: To maintain its wonderfully moist texture, store this cake at room temperature. Cover it loosely with wax paper or place it under a cake dome for up to two days. Avoid refrigeration, as it can dry out the crumb and dull the olive oil’s flavor.
Q: What vegetarian-friendly toppings go well with this cake
A: This cake is a perfect canvas for many vegetarian toppings. A simple dusting of powdered sugar is classic. It’s also delicious with fresh berries, a fruit compote, or a simple citrus glaze made from powdered sugar and orange juice. For a creamy element, try it with a dollop of plant-based yogurt or coconut cream.
More Recipes You’ll Love
- Milk Chocolate Cremoso with Espresso Parfait
- The Perfect Vegetarian Carrot Cake with Cream Cheese Icing
- Lemon Cranberry Sorbet (Vegan & Dairy-Free)
The Ultimate Olive Oil Cake: Surprisingly Light & Incredibly Versatile!
Ingredients
Method
- Preheat the oven to 350°F / 175°C.
- Grease two 8-inch layer cake pans or one 9x13-inch rectangular pan with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl using an electric mixer, beat the 1/2 cup (480 ml) olive oil with 3/4 cup (960 ml) of the sugar until creamy.
- Add the egg yolks one at a time, beating well after each addition until the mixture is thick and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
- Gently mix the dry into the wet until just combined and smooth.
- Stir in the fresh orange juice and zest until blended.
- In a separate, clean bowl, beat the egg whites with an electric mixer until they begin to foam. Gradually sprinkle in the remaining 1/4 cup (960 ml) of sugar while continuing to beat until soft peaks form.
- Gently fold about one-third of the beaten egg whites into the thick batter to lighten it.
- Then, carefully fold in the remaining egg whites until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared pan(s).
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes. If using layer pans, carefully invert the cakes onto the rack to cool completely. If using a rectangular pan, you can let it cool completely in the pan. Frost or glaze once cooled, if desired.
- Don't overmix the batter after adding the flour.
- Mix just until the streaks of flour disappear to ensure a tender, not tough, crumb.
