Last updated on June 25th, 2018
There are many recipes for Olive Oil Cake, and I aim to try them all! This particular version, which I adapted from Bon Appetit Magazine, is flavored with orange zest, orange juice, and a splash (or three) of Grand Marnier. It’s terrific for breakfast, brunch, or anytime. Here’s the video — the first to be filmed in my “new” kitchen! — along with the printable recipe:
Thanks for watching!
xKevin
P.S.: Because I was hungry, I did not drizzle the warm cake with additional olive oil as directed by Bon Appetit. You, however, should definitely include this step, as described in the printable recipe below:
A classic cake flavored with orange juice, orange zest, and Grand Marnier. Be sure to let the cake rest for at least a day before serving.
Ingredients
- 1 1/4 cups plus 2 tablespoons extra-virgin olive oil (plus more for pan)
- 2 cups cake flour
- 1/3 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- The grated zest of 1 large navel orange
- 3 tablespoons fresh orange juice (from the orange you previously zested)
- 3 tablespoons orange liqueur, such as Grand Marnier
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sugar (plus more, if desired, for sprinkling)
- Optional: Confectioners' sugar, for dusting the cake
Instructions
- Center the oven rack; heat the oven to 400°F. Brush the bottom and sides of a 9-inch springform pan with a little olive oil. Line the bottom with a cut out round of parchment paper; brush the paper with a little olive oil. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Combine orange juice, liqueur, and vanilla in a small bowl.
- Using an electric mixer on high speed (use the whisk attachment), beat eggs, sugar, and orange zest until the mixture is light, pale, and thick -- about 3-5 minutes. With mixer still on high speed, add the 1 1/4 cups olive oil in a slow, steady stream. Beat until the oil is incorporated and batter turns thick. Reduce mixer speed to low, and add the dry ingredients in 3 additions, alternating with the Grand Marnier mixture in 2 additions, beginning and ending with the dry ingredients. Fold the batter several times with a spatula, making sure to scrape the bottom and sides of the bowl. Scrape the batter into the prepared pan, and, if desired, sprinkle the top with a generous tablespoon of sugar.
- Put the pan on a baking sheet, pop them into the oven, and then IMMEDIATELY reduce the oven temperature to 350°F. Bake until the top is golden brown, and a tester inserted into the center comes out clean -- 40-50 minutes (or longer, depending on your oven). Transfer pan to a wire rack and let cool in pan for 15 minutes.
- Poke holes all over top of cake with a toothpick or skewer and drizzle with the remaining 2 tablespoons of oil; let it absorb. Run a thin knife around edge of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day (or up to 4 days) before serving. When ready to serve, dust the cake, if desired, with confectioners' sugar.
This recipe is adapted from Bon Appetit Magazine.
Janis says
Thanks, Kevin. Love the new kitchen. I had a recipe many years ago for an olive oil cake that called for similar ingredients except the orange peel was sliced into thin little strips and gently candied in the grand marnier in a simmering saucepan with a little sugar until tender. Then cooled and added to the batter. It looked almost like marmalade – the orange peel. Needless to say it was scrumptious but took a whole lot of prep time. Yours looks wonderful and easy.
Kevin Lee Jacobs says
Hi Janis – You are right — this cake comes together fairly quickly. Still, I like the idea of candied orange peel!
John says
Can’t wait till I have an oven, again. (June 20). This recipe looks wonderful.
Kevin Lee Jacobs says
Hi John – Thanks. Hope your new oven delights you!
Sarah M says
Love the new kitchen & the video! You had me smiling! The cake looks delicious, too! I’m definitely going to be trying this one! Thanks, Kevin!
Lin says
I am so going to make this to share on a friend’s weekend. Thank you.
Kevin Lee Jacobs says
Hi Sarah M – Glad you like the kitchen!
Hi Lin – Let me know how the cake works out for you!
Bette says
First, the new kitchen is a fabulous backdrop to your videos! It is so much brighter. Your black t-shirt makes it all pop. The cake looks fantastic and I can’t wait to make it. If you don’t have almond flour is there a substitute you can use or should I bite the bullet and buy some? I don’t know what else I would use it for, hence the question. Take care and thanks for sharing.
Kevin Lee Jacobs says
Hi Bette – Although Bon Appetit’s recipe calls for 1/3 cup almond flour, you might (might!) be able to use the same amount of all-purpose flour. In any event, do let me know how the finished product turns out for you!
Joan S says
Definitely a cake to try might even try one using lemon zest & juice – wonder if more sugar would be needed for the lemon.
New kitchen, lucky you; I hope you don’t have center stiles on your cabinets so you can have full use of your shelves.
Carol says
Kevin, is there a nonalcoholic substitute for the Grand Marnier? Or just leave it out?
Linda A says
Hi Kevin, I wonder if gluten-free flour would turn this delicious
cake into a flop?
Ditto on the kitchen comments – looks great! I’ll bet you’re enjoying it.
Ardelle says
Will substitute 1/2 cup of whole wheat flour next time – just love the luscious orange flavor. Love the texture as is but just like the added fiber.
Kevin Lee Jacobs says
Hi Joan S – Lemon juice, lemon zest, and — if you dare — a splash (3 tablespoons) of Limoncello would work in place of the orange business.
Hi Carol – For an alcohol-free cake, trade extra orange juice for the Grand Marnier component.
Hi Linda A – I can’t say for certain, but I think King Arthur’s “Measure By Measure” GF flour could substitute for the all-purpose wheat flour.
Hi Ardelle – Glad you like the flavor/texture of this cake. Let me know how the ww flour version works out for you. My video cake is now on its fourth day (and nearly finished). Its texture has only improved with time!
Annie says
I just LOVE, LOVE, LOVE your new kitchen! So clean, so inviting; I just want to dribble Olive Oil Cake batter all over the counter. 😉
Question:
What do YOU mean by “kosher salt”? Seems nowadays it means something different than it used to. A coarse grind salt just doesn’t feel right to me for a cake. But maybe you don’t mean a coarse grind salt.
Carla Sitar says
Hello Kevin,
Your new Kitchen is S U P E R B, congratulations & enjoy!
I am making the Olive Oil cake to-day, since it appears so easy to do & absolutely delicious.
I shall substitute my GF flour, which is & as you say, should be light, which mine is, otherwise shall adhere to your instructions.
The next time I make the cake, this coming week-end, I shall drizzle an orange syrup infused with Grand Marnier over the warm cake, instead of the Olive Oil. (This will be the adaptation that I adapted from my GF Almond Meal “Lemon” drizzle cake, which I substitute Orange in the syrup to balance the tang of the Lemon in the cake.
Cheers from GEorGE & I DownUnder Xxx
Kevin Lee Jacobs says
Hi Annie – Bon Appetit’s recipe called for 1/2 teaspoon kosher salt. So that is what I used, plus a little extra because the amount seemed to small for me. Kosher salt — in my culinary vocabulary, anyway! — is the coarse-grained stuff.
Hi Carla Sitar – Let me know how the gluten-free, orange-syrup-drizzled cake turns out for you!
Pam R says
How exciting!! Your first video in your new kitchen!! Looking good Kevin, and OH so is your kitchen! The cake is fabulous!
Kevin Lee Jacobs says
Hi Pam R – Thank you!
Janet Metzger says
Thank you for the recipe. Will look later at the videos of the new kitchen. ENJOY!
Ccomment says
Love your site and blog! I saw this recipe and thought I would mention a one-bowl, chocolate cake that I accidentally discovered was delicious when made with extra virgin olive oil. Sort of gives it a smoky, more complex flavor to counter the sweetness of the sugar and chocolate (cake recipe from the Betty Crocker “old school” cookbook). Cheers and thank you, Kevin, for sharing!
JoAnne Walker says
I made the Olive Oil cake today. House smells lovely.
I really have to wait a few days? That’s going to be hard.
Kevin Lee Jacobs says
Hi Ccomment – Chocolate Olive Oil Cake…Mmmmm.
Hi JoAnne Walker – Cake will have a better texture if you wait a couple of days before diving into it. Still, I know how tempting a just-baked cake can be…
Cecily says
Made this for my quilting group—they were very appreciative! I ground some almonds to make the ‘flour’, really more of an almond meal. I boiled down some orange juice to concentrate it to replace the Grand Marnier, and did not add the additional oil at the end. I waited 24 hrs to serve the cake which very much helped to dull the sharp olive oil taste and heighten the orange flavors. It has quite a complex taste. Next time, I may dare to add the finishing oil, and the wait 2 days to cut it. Thanks, Kevin. It’s in the rotation—
Proof-reading Works Wonders says
Do you have to use oranges that have served at sea, or will regular navel oranges do?
Kevin Lee Jacobs says
Hi Proof-reading Works Wonders — I’ve made that “naval” versus “navel” mistake countless times in previous recipes. Correcting my spelling in 3…2…1…