Print

Orange Olive Oil Cake (in a food processor)

orange olive oil cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

  • Oil for greasing the pan
  • 1½ cups [195 g] all-purpose flour
  • ⅔ cup [130 g] sugar (see Note)
  • ¾ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup [105 g] extra virgin olive oil
  • 1 medium thin-skinned seedless orange [230g/8oz], scrubbed, stemmed, and cut into eight chunks*
  • 2 large eggs
  • Powdered sugar, for dusting.

Instructions

  1. Preheat the oven to 350°F [180°C]. Butter or oil a 9 inch [23 cm] cake round and line the bottom with a parchment round.
  2. Place the flour, sugar, salt, baking powder, baking soda in a food processor** fitted with the blade attachment. Evenly drizzle on the olive oil. Pulse until it blends together and looks like lumpy mashed potatoes. Set that aside on a plate, and do not wash the food processor.
  3. Add the orange segments (rind and all) to the empty food processor and blend until puréed. Add the eggs and blend until combined.
  4. Add the flour mixture back to the orange/egg mixture. Blend just until it comes together into a batter. Do not over-mix!
  5. Pour the batter into the prepared pan. Smooth out the top. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
  6. Trace around the pan with a thin knife, invert onto a cooling rack, let cool for at least 30 minutes before slicing. Dust with powdered sugar and serve.

Notes

*See the video to make sure your orange is the right size (especially if you can’t weigh your ingredients).

** See the note above the recipe to adapt it to use a blender. Note: It is not as simple as just using a blender in place of the food processor (but it’s still pretty simple). Here is how to use a blender for this recipe.

Video note: If you don’t see the video for this post after scrolling up, please disable ad block and try reloading the page.

Find it online: https://cardamomandtea.com/79504/orange-olive-oil-cake/