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Portuguese Orange Olive Oil Cake
Claudia Rodrigues

Orange Olive Oil Cake | Bolo de Laranja

This everyday Orange Olive Oil Cake recipe is easy to make and only gets better over time.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 1 Cake
Course: Dessert
Cuisine: Portuguese
Ingredients Equipment Method

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

Equipment

  • Stand Mixer or Hand Held Mixer
  • 12 Cup Bunt Cake Pan
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F / 180°C. Grease a 12-cup (10-inch) Bundt pan
  2. In a medium bowl whisk together flour, salt and  baking powder. Set aside.
  3. 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.
  4. Mix extra virgin olive oil and orange juice, set aside
  5. 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.
  6. In separate bowl whisk egg whites into to stiff peaks, then fold into mixture just until combined
  7. 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.
  8. 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
Note: If the top is browning quickly while baking, cover loosely with aluminum foil.