I have had this recipe for years. I have thousands, really, hidden all over the place. I copy them from magazines at the doctor’s office, watching television, notes from dishes that I have eaten at restaurants, you name it. If I come across an interesting recipe I write it on the back of receipts, check book, up and down my arms and legs (not really), almost anywhere there is space. Now I have a collection, some might have nik-naks, I have recipes. Some of these are not even recipes but notes about recipes. This one in fact is that. Minimal directions, just a few ingredients and only some of which had the measurements. My note taking has got to improve, I am not even sure where or when I found this recipe. (If anyone recognizes it let me know so I can give credit)
This recipe I find delightful. A very bright citrus taste, not too sweet, a little on the spongy side, not as dense as a pound cake yet not altogether light and airy.
Give this a try for your next party, serve simply with a little powered sugar dusting or with a fruit salad on the side.
ingredients
2 blood oranges, or other oranges on the small side (thin skinned is best)
1/3 cup extra-virgin olive oil
1 1/2 cups unrefined granulated sugar, divided
2 cups all purpose flour
1 Tbsp baking powder
4 eggs
2 tsp pure vanilla extract
method
Preheat oven to 375F/190C. Grease and flour a 9 inch cake pan, such as a springform pan.
Cut the top and bottom off one of the oranges and discard. Slice the rest and put in the bowl of a food processor, rind and all. Juice the other orange and add to the bowl. Process the oranges with half of the sugar and all of the olive oil. Process until well combined and the orange rind is in tiny pieces.
In another bowl, combine the flour and baking powder. Set aside.
In yet another bowl, with a hand mixer or standing mixer beat eggs, remaining sugar and vanilla until thick and creamy. Alternating between the orange mixture and the flour add slowly to the eggs. Beat at slow speed until combined.
Pour into your prepared baking pan and bake for 20 minutes at 375F/190C, then turn oven down to 325F/160C and continue to bake for 20-30 minutes, until a toothpick comes out clean.
Rest for a few minutes then remove from the pan and serve with some fruit and a great cup of tea.
{ 8 comments… read them below or add one }
so this recipe uses the whole orange slices, rind and all? That’s interesting…
ok, i’m back with some research on nutrients in orange peel. i thought i remembered reading that the peel and white part had an important nutrient we miss by peeling/juicing before eating. here it is from whfoods.com. i like that this recipe uses all the fruit with no waste (cost and nutrients) execpt the end pieces. thx for sharing!
“Arguably, the most important flavanone in oranges, herperidin has been shown to lower high blood pressure as well as cholesterol in animal studies, and to have strong anti-inflammatory properties. Importantly, most of this phytonutrient is found in the peel and inner white pulp of the orange, rather than in its liquid orange center, so this beneficial compound is too often removed by the processing of oranges into juice.”
Thanks for that informative comment. Thanks for putting in the time! I have also read that blood oranges have compounds like blueberries, of course now that I am trying to find it I can’t I’ll look further.
Thanks Again Jenna!
Oh, it’s gorgeous! I have yet to find blood oranges here in NH. What’s up with that? When I do, I’m making this one!
Thanks for posting this! We first came across an olive oil cake last year, and we always wanted to make one.
I love this cake. Simple and divine!
Drop by my blog when you have a moment—I’m hosting my first-ever giveaway. Just a little something for the kitchen in time for Valentine’s Day!
Sounds like you're a girl of my own heart–wanna try recipes out the gazoo!! I love trying new stuff. The truth is I started life as a VERY picky eater & have gotten more adventuresome as I've gotten older. Gives me hope for my extremely picky 16 year old. lol
Elle, I would complain, No Blood Oranges, what is up with that. I live in the middle of nowhere, no kidding, and we have them. That is just crazy talk!
Duo Dishes, This was my first attempt at an olive oil cake, I should have tried it earlier. The scent of this cake is divine.
Sandie, Thank you. I love your blog!
SugaryCreations, I love trying new things all the time, my poor friends and family! There is hope for your daughter. exposure works, but it takes time. Good Luck!
Again, sorry these comments did not get published. I am still trying to figure out where they went since comment moderation is not on. Mystery!