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Olive Oil Cake....Our New Fav!

Every once in awhile I come across a recipe that becomes a household staple. I end up making it often and every friend that tries it wants the recipe. Well this is one of those. This cake is so simple, so wonderful and can be made for so many occasions. It is sweet enough to be dessert and mellow enough to be breakfast...and... it's not that bad for you! I have been trying to incorporate more olive oil in our diets and there is a whole cup in this cake. Make sure to use good quality Olive Oil!

2 cups of fine flour

3 teaspoons baking powder (added to the flour)

1/2 teaspoon salt (added to the flour)

1 cup Sugar

4 large Eggs

2 Tablespoons fresh grated orange zest

1 cup fresh Orange Juice

1 cup Extra Virgin Olive Oil (I like it when it says "Mild & Buttery" for this recipe)

1/2 teaspoon Salt

Powdered Sugar, Good Honey, Blueberries and Whipped Cream for serving

Preheat oven to 350 degrees. Line the bottom of a 10 inch round baking pan with pre-cut parchment and flour.

In a bowl mix together the first three ingredients to form a self rising flour.

In another bowl use a hand mixer to mix together salt, orange zest, eggs, and sugar.

In a large measuring cup mix olive oil and orange juice.

At low speed mix the olive oil mixture with the egg mixture.

Then add the flour in three separate pours. (It is important to do this last)

Bake the cake at 350 degrees for 45-50 minutes. DO NOT OVERCOOK!

Let cool before turning out onto a cake stand or plate!

Dust with Powdered Sugar just before serving.

I serve this with fresh whipped cream, blueberries, and then drizzle good honey over the top. My favorite is the Rose infused honey from I discovered it on our trip to Vancouver, BC and will forever be faithful.



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