Orange Olive Oil Cake | Bolo de Laranja
Transport your taste buds to the sun-soaked orchards of Portugal with this delightful Portuguese Orange Olive Oil Cake. Infused with the bright, citrusy flavours of fresh oranges and the rich, fruity notes of extra virgin olive oil, this cake strikes a perfect balance. Whether you’re looking for a unique dessert to impress guests or a simple yet flavourful treat for yourself, this cake embodies the rustic charm and vibrant flavours of traditional Portuguese baking.
What’s so special about this cake?
This Portuguese Orange Olive Oil Cake holds a special place in my heart. It’s a recipe passed down from my grandmother, who would fill her kitchen with the warm, citrusy aroma of fresh oranges and rich olive oil. Every bite of this cake takes me back to her cozy kitchen, where she’d share stories of her childhood in Portugal while we baked together. This cake is more than just a dessert—it’s a slice of family history, filled with love, tradition, and the vibrant flavours of my heritage.
Hope you enjoy it! xo
Ingredients
Sugar. This cake is not overly sweet, don’t be tempted to add more sugar. Trust me you won’t need it.
Orange zest. Be sure to finely grate it.
Flour. Be sure you spoon then level it so it’s not packed in, BUT you get much better results if you weigh your flour. And always sift with a fine mesh sieve.
Baking powder. Be sure it’s fresh or the cake won’t rise.
Salt. I like using sea salt
Eggs. Be sure these are fresh and at room temperature.
Oil. Use a high quality extra virgin olive oil.
Orange juice. I prefer freshly squeezed, since I already need oranges for the zest. Just use a mesh sieve to strain out any pulp and seeds, then ensure you have the correct amount of filtered juice afterward.
Orange Olive Oil Cake | Bolo de Laranja
Equipment
- Stand Mixer or Hand Held Mixer
- 12 Cup Bunt Cake Pan
- Rubber spatula
Ingredients
- 2 1/2 cups all-purpose flour (360g) sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 5 large eggs at room temperature seperated
- 1 1/2 cups granulated sugar (300g)
- 3/4 cups extra virgin olive oil (160ml)
- 1 1/4 cups freshly squeezed orange juice (4-5 oranges) (300ml)
- zest from 2 oranges
Instructions
- Preheat oven to 350°F / 180°C. Grease a 12-cup (10-inch) Bundt pan
- In a medium bowl whisk together flour, salt and baking powder. Set aside.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, whisk together egg yolks, sugar and orange zest on high speed until pale and fluffy, about 5 minutes.
- Mix extra virgin olive oil and orange juice, set aside
- Add flour mixture and Olive Oil/Orange juice mixture, alternating between the two starting and ending with the flour, mix just until combined. Don’t overmix.
- In separate bowl whisk egg whites into to stiff peaks, then fold into mixture just until combined
- Pour batter into prepared pan. Bake for 35-45 minutes until a toothpick inserted into the centre of the cake comes out clean or an internal temperature of 98C/210F.
- Allow cake to cool completely on a wire rack before slicing and serving. Serve as is or give it a light dusting with powdered sugar