We rented a different house this year in Arizona and the kitchen was much better equipped so I had a lot more fun with it. Needless to say, we entertained a lot; three sets of friends came down from Toronto and of course, our two sets of friends in Encantarra were repeated guests. I’m guessing I was the first one to give the kitchen a good workout, even the BBQ had not been used in the two years the house had been rented!
I made this cake the first week we were in Arizona. I found the recipe in a very outdated Phoenix magazine. The recipe was created by a 14-year-old boy. I loved the use of olive oil in it, plus I just adore orange cake. I modified the recipe a bit so that it better reminded me of a cake my dear Mom used to make.
Orange Olive Oil Cake
This recipe originated in the Phoenix magazine, May 2015 but I couldn’t find it online. I’ve converted it to metric and made some alterations.
Makes one 23 cm cake
Ingredients:
- 2 eggs
- 155 g sugar, divided
- 80 mL EVOO
- 5 mL vanilla
- Zest of 2 oranges
- Juice of 2 oranges, divided
- 150 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 mL Grand Marnier
- Icing sugar for dusting
Directions:
- Preheat the oven to 350° F
- Spray a 23 cm pan with non-stick spray
- Combine the eggs and 135 g sugar and beat until light, fluffy and smooth.
- Slowly drizzle in the olive oil and vanilla.
- Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
- In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
- Add the flour mixture to the egg mixture and beat only until combined.
- Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
- Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
- Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
- Decorate with icing sugar.
[…] click here for the original […]
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This was invented by a 14 year old? Amazing. Looks delicious.
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I was pretty impressed too Frank. It’s quite a tasty cake.
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Always great to have a rental with a decent kitchen — so many have so little in the way of pots, pans, utensils. Anyway, this looks like a terrific cake — thanks.
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Thank you kindly, John. The kitchen was a joy to cook in. I always leave a few extras behind to make it more enjoyable for the next folks.
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I’ve made a blood orange and rosemary version before so I can attest to the moist nature of this gorgeous cake. GREG https://www.sippitysup.com/olive-oil-cake-rosemary-blood-orange/
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I’d forgotten about that beautiful cake, Greg. Thank you got the link.
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My husband and I both love a simple cake like this…I’ve pinned the recipe.
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Thank you, Karen. I hope you enjoy it as much as we did.
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I love orange cake, too. And you’ve read my mind, because I’ve had a real craving for it lately. Hadn’t thought of making one with olive oil, but it sounds like a great idea.
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Thanks Jeff, the oil adds beautiful moisture and an umami flavour.
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What a fun month! And this cake sounds wonderful. Most rental kitchen barely have a spatula, so that must have been nice to give it a workout!
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I know what you mean Mimi, some are really sparse but most people don’t really cook so no one complains! Thanks for your comment.
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I love cakes like this during the winter when we need a little pick me up! Gorgeous!
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Thanks so much Mollie, so nice of you to leave a comment on my blog.
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🙂 Glad I found you, Eva! 🙂
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Looks so delicious Éva! How much of the sugar goes into the batter as opposed to the glaze? The house in Arizona looks super comfy! It must have been so great to use that amazing kitchen – and all that outdoor space (especially knowing there was snow and cold weather here at home!).
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Thanks Michela. The sofa was super uncomfortable if not in a reclining position, which was too bad because we entertained a lot. I fixed the recipe, thank you for catching the error.
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What a terrific rental!! Don’t you love finding a well-stocked kitchen??? Mainly they’re not, but when I met up with my sisters in Aspen, we were thrilled that the owners liked to cook. I love oil in cakes….makes them so moist. Your orange cake looks terrific!
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Thank you Liz. It was a fun month! It almost feels like we’re playing house when we rent a place for so long. The cake was wonderful, I hope you try it.
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Love citrus cakes! This looks really tender and tasty, Eva.
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Thank you kindly, Angie.
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