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Infusing the eggs with the orange zest is the trick that gets the citrusy, aromatic tang that permeates every bite of this Italian classic. “Light” olive oil and extra-virgin work equally well in this cake, so don’t feel like you have to use your finest bottle. This cake is a go-to for serving just about any time of day.


2 large eggs

Zest of 1 large orange

Zest of 1 large tangelo

1 cup plus 2 tablespoons (225 g) granulated sugar

1⁄3 cup plus 1 tablespoon (105 ml) olive oil

11⁄2 cups (176 g) Cake & Muffin Blend (page 149)

11⁄2 teaspoons plus 1⁄8 teaspoon baking powder

1⁄4 teaspoon kosher salt

1⁄4 cup plus 2 tablespoons (90 ml) whole milk

1 cup (240 ml) crème fraîche or sour cream

1 tablespoon confectioners’ sugar, plus more for dusting

Fresh mint leaves, for garnish

Preheat the oven to 350°F (175°C). Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with parchment paper, cut to fit. Spray the paper with nonstick cooking spray.

In the bowl of the stand mixer fitted with the whisk attachment, combine the eggs and citrus zests. Set them aside to infuse for at least 15 minutes.

Beat the eggs and zests on high speed until they froth. With the mixer running, add the granulated sugar in a slow, steady stream. Whisk until the mixture is pale yellow and has doubled in volume. Add the oil in the same fashion, scraping down the sides of the bowl as necessary.

In a large bowl, sift together the Cake & Muffin Blend, baking pow- der, and salt. Using a wooden spoon or a silicone spatula, fold the dry ingredients into the egg mixture, alternating it with the milk. Mix just until combined.

Pour the batter into the prepared pan and bake for 30 to 40 minutes, until the cake is golden brown and the edges pull away from the sides of the pan. Let the cake cool in the pan for at least 15 minutes before inverting it onto a cutting board. Remove the parchment paper. Immediately turn the cake back over, so the top of the cake will remain flawless, and then transfer it to a wire rack to cool completely.

In a small bowl, stir the confectioners’ sugar into the crème fraîche.

Dust the cooled cake with confectioners’ sugar and serve slices garnished with a mint sprig and some of the sweetened crème fraîche spooned on the side.