This is a simple, nearly foolproof Orange Olive Oil Cake recipe that is endlessly flexible in terms of types of citrus and flavor additions!
Sweet and tart meet in this incredibly moist, easy-to-make cake that draws out the citrus and floral notes of oranges and olive oil.
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!
I’ve made this cake more than five times in a single week while testing this recipe and I did not get tired of it, which happens very rarely in the process of developing a recipe. Initially, there were no oranges involved—this was supposed to be a simple cardamom olive oil cake—but I’ve had a bunch of oranges to on hand so I decided to incorporate them in this scenario. For personal reasons, I am usually quite hesitant about eating orange peels: It reminds me of this panettone I used to eat as a child, that always had a bunch of orange peel chunks in there. They were never candied or anything, just little squares of bitter orange peel thrown in the dough that took the joy of eating a panettone away from me. With that said, I decided to give the orange peels another chance with a quick test and I’m so happy I did. I candied some thinly sliced oranges in a cardamom sugar syrup and placed them a the bottom of the baking pan, poured the cake batter on top, and baked them together. The orange taste worked so well with the olive oil and cardamom in there I had to keep it. I like to serve this cake with a tiny drizzle of olive oil on top and some tangy yogurt on the side. Helpful tools for this recipe: - Farmhouse Measuring Spoons - GIR Silicone Basting Brush - GIR Silicone Spatula
This delicious, tender, moist and citrusy cake comes together in just 1 bowl with less than 10 minutes of work!
A golden Italian-style orange olive oil cake recipe from Maialino restaurant in New York City.
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!
This orange olive oil bundt cake is the perfect cake to make during the citrus season when oranges are extra fragrant and sweet. It's super easy to make, full of orange flavor, and super moist. It's even better the next few days!
yessidothecookingg's Blood Orange Olive Oil Cake. Visit https://www.provecho.bio/@yessidothecookingg for more recipes from yessidothecookingg.
This cake is exceptionally moist. It's fluffy and velvety inside, with a crispy and sugary top. The fruity aroma given by the olive oil is the perfect pair for the delicate orange flavor. This cake is a must for this baking season!
A moist cake with a crackling crust and an aromatic oil rich middle
This delicious, tender, moist and citrusy cake comes together in just 1 bowl with less than 10 minutes of work!
This is a simple, nearly foolproof Orange Olive Oil Cake recipe that is endlessly flexible in terms of types of citrus and flavor additions!
Made without flour, my recipe for Italian Orange, Almond & Olive Oil Cake is full of Mediterranean flavour.
This isn't your typical cake batter as a blender whips the ingredients together. The cake is moist and the orange gives a citrusy lift.
This blood orange olive oil cake is incredibly moist and perfectly infused with the flavors of extra virgin olive oil and the juice and zest of fresh blood oranges. For an extra dose of blood orange flavor, cake is layered and topped with a citrusy blood orange buttercream frosting. Coupled with the rich, robust flavor of extra virgin olive oil, this blood orange cake is simply divine!
Orange olive oil cake. 🍊🫒❤️ Tender, rich, and perfect alongside tea or espresso. The secret is the extra virgin olive oil infused with orange peels from...
Super soft and flavorful cake with bright notes of orange and cardamom. This cake is filled with healthy fats and is the perfect way to use up those excess oranges! While this is perfect for anytime of the year, it’s especially great in the fall and winter—perfect for orange season!
This gluten free olive oil cake has the perfect balance of orange and olive oil in a moist sponge. It's naturally dairy free and easy to make in one bowl. The perfect recipe to impress a crowd!
A golden Italian-style orange olive oil cake recipe from Maialino restaurant in New York City.
Orange Olive Oil Cake. A refreshingly light tasting yet very moist cake made with fresh squeezed orange juice, orange zest and your favorite mild olive oil
I spent this past Thanksgiving up in wine country. We rented a wonderful house right outside of Sonoma. We were staying at a rental, and I wasn't sure what the kitchen would be like, so I decided to make as much of the meal ahead of time, so we could drive it up. Also I didn't want to have to cook w
Orange Olive Oil Cake. A refreshingly light tasting yet very moist cake made with fresh squeezed orange juice, orange zest and your favorite mild olive oil
This cake is light and airy with delicate notes of citrus and olive, just like a warm breeze on the cliffs in Sorrento. This cake couldn't be easier to whip up, but it's beautiful and elegant enough for any occasion.
This delicious, tender-crumbed Orange Olive Oil Cake can be thrown together in minutes with just one bowl and a whisk. The crisp, candy-like, fresh orange glaze adds fantastic flavor and a beautiful presentation!
Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!
This is a simple, nearly foolproof Orange Olive Oil Cake recipe that is endlessly flexible in terms of types of citrus and flavor additions!
Orange Olive Oil Cake. A refreshingly light tasting yet very moist cake made with fresh squeezed orange juice, orange zest and your favorite mild olive oil
This Olive Oil Polenta Cake is rich, buttery and has the perfect amount of sweetness. Extra virgin olive oil, honey and orange add complexity and brightness. It's perfect for dessert or with a cup of tea. Plus it's naturally gluten-free and dairy-free.
I have very simple tastes when it comes to sweets I make myself at home. Perhaps it is because I do not often have the patience to spend hours putting