Portuguese Orange Olive Oil Cake

20130902-160049.jpg I have a crush on this Portuguese Olive Oil cake and want to tell everybody about it. It was introduced to me by my sister-in-law Melissa and I liked it immediately. It’s not overly sweet and the orange and fruity olive oil flavours complement each other really well. I’m almost afraid to tell you how much olive oil goes into it (Gasp – 1.5 cups) but please don’t let that deter you, it has such a nice flavour and tender crumb. Bonus, this is a make ahead cake. It keeps for a really long time and it tastes better a day or two or three after it is baked. I have made one cake with cardamom and one without and both were equally delicious. Maybe it shouldn’t be called Portuguese if you add cardamom? It goes well with berries and whipped cream but also tasted lovely all on its own. – Steph McVox

Portuguese Orange and Olive Oil Cake
Adapted from David Leite

· 5 oranges (or 1.5 cups orange juice)
· 3.5 cups all-purpose flour, sifted
· 1.5 tsp baking powder
· 1 tsp kosher salt
· ½ tsp cardamom (optional)
· 5 eggs, room temperature
· 2.5 cups granulated sugar
· 1.5 cups of mild extra-virgin olive oil
· Icing sugar for sprinkling

1) Oil and flour a 12 cup Bundt pan or two 8 inch round pans. Preheat oven to 350 degrees.

2) Finely grate the zest of 3 oranges and juice remaining oranges until you have 1.5 cups of orange juice. Set aside.

3) In a medium-large bowl, whisk together flour, baking powder, salt and cardamom (if using).

4) In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the sugar and continue beating until thick and pale, about 3 minutes. On low speed, alternate adding the flour mixture and olive oil, starting and ending with the flour. Pour in the orange juice and zest and give ‘er a whirl for a few seconds to bring the batter together.

5) Pour the batter into the prepared pan(s) and bake for 1 – 1.25 hrs (Bundt) 40-45 mins (two 8” pans) or until inserted tooth pick comes out clean. Let cake cool for 10 minutes, loosen and invert onto wire rack and let cool completely. Sprinkle lightly with icing sugar if desired.

ready for the oven


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4 thoughts on “Portuguese Orange Olive Oil Cake

  1. Skipping Stars Productions LLC September 2, 2013 at 4:21 pm Reply

    Reblogged this on Skipping Stars Cuisines.

  2. Amanda September 3, 2013 at 7:58 am Reply

    This is gorgeous. I think I can even make this! I may just have to try. I love the idea of olive oil and orange juice.

    • Shiny Tomato September 3, 2013 at 3:06 pm Reply

      Warning, it’s super addictive!

    • Steph McVox September 5, 2013 at 6:53 pm Reply

      It’s super easy too!

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