Orange Olive Oil Cake
A simple and easy moist cake filled with olive oil and orange flavor. Perfect for tea or a snack.
More over at The Alchemist.
Orange Olive Oil Cake
An original recipe by me, Melissa aka The Alchemist
Ingredients for cake
1 1/2 cups (150 g.) all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
3/4 cup (90 g.) sour cream or yogurt, full fat is best
1/3 cup (79 ml.) frozen orange juice concentrate- thawed slightly, enough to blend into the batter well
3/4 cup (150 g.) sugar
3 eggs
zest of 3 small to medium oranges, if they are very large, I'd only use 2
1/2 cup (118 ml.) olive oil, use extra virgin if you want a hint of that olive oil flavor, but if you do that I wouldn't add the orange extract (below)
1 tsp. pure orange extract (optional, to give you a stronger orange flavor)
Ingredients for Glaze
1/3 cup (79 ml.) frozen orange juice concentrate
1 cup (110 g.) powdered sugar
2 Tablespoons water
Orange slices for garnish- optional
Instructions
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4. Grease well a 9″ springform pan.
In a medium bowl whisk together the flour, baking powder and salt, set aside. In a large bowl, or the bowl of a stand mixer, combine the orange juice concentrate, sour cream (or yogurt), sugar, eggs, olive oil, and extract, (if using) mix well. Add the flour mixture and mix well again for about a minute, scrape down the sides and make sure all is incorporated.
Pour batter into prepared pan and bake 40-45 minutes, until a toothpick inserted into the middle comes out clean. When the cake is done, make the glaze.
To make glaze, add all glaze ingredients to a small saucepan. Mix and cook on high heat till it comes to a boil. Turn the heat down to medium and let boil for 5 minutes or so stirring constantly, until it is sticky and slightly thick. It will get thicker as it cools a bit.
When the cake is done, let cool on a wire rack for 10 minutes. Remove sides of springform pan. Poke holes in the cake all over with a skewer. Place a baking sheet under the wire rack to catch glaze. Pour the glaze all over the cake. Let it sit for another 10 minutes or so to let the glaze absorb, then pour more glaze onto it. Let it sit again for another 10 minutes. So the idea is that the glaze is hot while pouring it in the first and 2nd time, then when you are putting the final amount of the glaze on, it's cooler and thicker to sort of, sit on top of the cake almost like if it were jelly or jam.
Serve with an orange slice for garnish if you wish.