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One of the things I love about winters is eating oranges while sitting in winter sunshine. Well that’s what I did in India, anyways! There is no sunshine in London! I have wanted to bake an orange cake since I had an olive oil and orange cake in Amalfi coast in Italy. The taste was divine!

And I also love the shape of bundt cakes but I am always worried that I will break the edge of the cake when taking it out of the pan.

I decided to be brave!

And using a silocone rather than a metal bundt pan helped! And it was a good decision. Though next time, I am going to try baking the cake in an old metal bundt pan I found in a vintage shop (wish me luck!)

I didn’t break the cake ( and I offer the pictures as proof!) and taste was divine. Cake was delicious, moist and fragrant! The taste was even better a day later.

Tag me on instagram if you bake the cake.

I hope you will enjoy this recipe for orange and olive oil cake.

Happy baking!

Orange and olive oil cake
Orange and olive oil cake
Course Desserts, Tea Time
Cuisine European, Western
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20 slices
Calories/Serving 245kcal

Ingredients

Cake

  • 2/14 cups plain flour all purpose four or maida
  • 1/12 cup sugar caster sugar or granulated sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 cup olive oil use a good quality but mild tasting one as otherwise it will be overpowering
  • 1/14 cup whole milk 100% fat
  • 2 tbsp orange zest about two oranges will produce 2 tbsp zest
  • 1/2 cup orange juice Use fresh orange juice

Icing (optional)

  • 11/2 cup frosting sugar confectioners sugar or powdered sugar
  • 1 tbsp orange zest
  • 3 tbsp orange juice
  • Water, as needed

Instructions

  • Heat the oven to 175C
  • Combined together all the dry ingredients: flour, baking soda, baking powder, sugar and salt
  • Whisk together all the wet ingredients: orange juice, orange zest, olive oil, milk and eggs. Mix until smooth
  • Add the wet mix to the bowl of dry ingredients and whisk until combined. Do not over mix
  • Pour the batter in the bundt pan with a 15 inch base and bake for 50 – 60 minutes until a skewer comes out clean
  • Let the cake cool on a wire rack

Make icing (optional)

  • Mix together the sugar, orange huice and zest. Add water little by little until the mix is of pourig consistency. Make sure there are no clumps
  • Pour the icing on the cake once the cake is completely cool

Notes

You can use any kind of oranges but if you can find fragrant and tart  and sweet oranges, the cake tastes lovely.
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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