Chris and I were supposed to host a Super Bowl shindig today but he’s got the flu and has been bedridden since Tuesday. We had to cancel at the last minute so there goes my turkey chili recipe I was going to post. Instead, I was thinking about how it has been a while since I last baked so here’s a little sweet treat. Go Niners!
Ingredients:
- 2 eggs
- 2/3 cup of sugar
- 1/3 cup of olive oil
- 2 teaspoons of Mexican vanilla extract
- zest of 1 orange
- juice of 1 orange (mine rendered 1/3 cup)
- 1 1/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- powdered sugar for dusting
Preparation:
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
Using a stand mixer (or mix by hand) add eggs and sugar and blend using low speed then slowly move into medium speed. Drizzle in olive oil, vanilla extract, orange zest and orange juice. Mix well and set aside.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Slowly add in the flour mixture into the egg mixture and mix until just moistened. Pour into the prepared pan and bake for 25-30 minutes or until toothpick/tester inserted into the center comes out clean. Let the cake cool for 20-25 minutes before dusting with powdered sugar.
Adapted from Melissa d’Arabian
uni homemaker 
This looks lovely. I bet it’s not overly sweet. I’ve always wanted to make an olive oil cake; thanks for the recipe, and the inspiration.
Thank you! Nope they are not overly sweet, perfect even for breakfast. 🙂
Go Niners! I love how these olive oil cakes have that moist texture to them. And even sick, I can still taste the orange and olive oil flavor. 🙂
Thank you! I’m glad you enjoyed it even though your taste buds are shot. 🙂
All of that olive oil and zest does it for me! I bet this is super light and tangy. Will definitely try this when I’m up and running with all of the necessary baking accoutrements.
I cut down on the sugar so it’s not overly sweet and I used organic so it’s not that white poison stuff. 😉 I think you’ll really enjoy this cake if you do decide to bake.
I am down with the bug too! This cake looks like it would go well with some fresh fruit too. Isn’t Mexican vanilla the best? I use it so much that I am almost out!
I’m sorry to hear Barb. Get well soon & take care!
You are absolutely right, I can see this pair nicely with some fresh fruit. I adore Mexican vanilla. Although I think homemade ones are slightly better. I usually bake with them but was too lazy to get a step stool to reach for it. 😀
this looks and sounds wonderful!!
Thanks Linda!
This looks to die for, Anne… Bet it would be also be nice with almond meal substituted for the flour – will have to try this when it’s not 38 degrees here and it cools down enough to be able to turn my oven on!
Thanks Angelica! 🙂
The crumbs look incredibly moist!
Can’t wait to try this! Hope everyone in your house is better son:-)
Thank you! I hope so too. 🙂
It looks delicious and very originally Anne!!!
You’re so sweet Massi –thank you so much! 🙂
Yummy! Such a simple and elegant looking cake. Shame you had to cancel your party 😦
Thanks Claire! 🙂 It was a bummer but oh well, c’est la vie!
Perfect for breakfast?? Really?? What a winner.
I am sold
Haha! Yes, you can actually have it for breakfast. It’s not overly sweet or dense so it’s consumable in the morning and won’t make you bounce off the wall.
The cake looks so moist!!! I’ve wanted to bake an olive cake.. Seems, I’ll make it soon! 🙂
It was very light and moist. I hope you’ll enjoy it as much as I do, if you do make it.
oh yumm, you know i’ve never made an olive oil cake, and i’ve really been wanting to try one..looks just delish..hope your hubby is feeling better…lovely post Anne….sarah
Hey Sarah, thanks for the kind words. Hubby is doing a lot better.
I’m digging this olive oil cake –it’s light and delicious. You can really taste the olive oil and orange in this. I think I’ll try it with lemon next time.
I hope Chris is feeling better. The cake looks beautiful and delicious.
Thanks Pam! He’s doing a lot better.
I hope your DH is feeling better, Anne. I had that bug and was very glad to bid it farewell.
This olive cake sounds so very good. Love using olive oil in baked goods. It keeps them so moist — and the flavor ain’t bad either. 🙂
Thanks John! He’s doing a lot better. That bug was wicked! I played nursemaid to him all week.
I am loving olive oil cake and you’re right –the flavor ain’t bad. 😉
This sounds so good!
Thanks!
Thanks for liking my Champagne Jelly Shots post! Your blog is amazing!
Thank you my dear! Likewise, I’m digging yours too. 😉
Oh no! Everyone is getting sick. I’m completely convinced I’m next. Today I took 2 Emergen-c packets out of fear. Sickness aside, this cake looks lovely!
Oh yes! I hear those will help. I hope you don’t catch this wicked bug.
Thanks for the lovely comment.
How original !
It looks really moist
Thanks?
Looks delish. Does the olive oil flavour shine through?
It absolutely did –thanks!
I like a lot your idea of combining orange juice and olive oil! The cake indeed looks mouth-watering.
Thank you! Can’t take credit for it as this recipe was adapted from another.
I am late to the party! I wanted San Francisco to win too! This looks so elegant Anne. I love the combo of orange and olive oil. Looks very moist!
Thank you Judy! It was very moist and delicious. 🙂
Sounds lovely. I will try it one day. I think I’ve made orange cake with semolina a long ago, which was nice. Love your simple and practical recipes. Thanks.
Thank you! And thanks for popping over.